Curing salt is available under different names in the market like Prague powder, tinted, quick cure, instant cure, and pink curing salt. Salt is of two types based on its contents. Prague powder #1. The type of powder is great for preserving meat for a short period of time. It contains 6.25% sodium nitrite while the rest is regular salt. Sodium nitrite (sometimes referred to as Insta Cure #1, Prague Powder, or pink curing salt) is the most common cure for this. The correct ratio for sodium nitrite is 1 ounce per 25 pounds of meat or 1 teaspoon per 5 pounds of meat.
Use metric to make the math easy, and weigh everything to be safe. Assuming you have the standard cure #1 with 6.25% sodium nitrite, you should always measure your cure #1 at 0.25% of meat mass (weigh the meat, then multiply by 0.0025 for your cure amount). This results in a 156ppm nitrite concentration, which is ideal.

Dissolve salt, sugar and Prague Powder #1 in half of water over low heat in shallow, non-reactive (stainless steel) container. Add ice to make 1 gallon yield, then chill brine. Inject brine throughout meat using flavor injector and place meat in brine liquid, along with pickling spices, 4 bay leaves and crushed red pepper.

To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day. Remove brisket from bag and wash as much cure
Cure #2 has 1.0% nitrate. TQ has 0.5% nitrate. so TQ has half as much nitrate as does cure #2. Although, you apply more TQ than cure #2. There really isn’t anything wrong with using cure #2 for short curing, unless it’s bacon.
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how to use prague powder