Reddit reviews Hoosier Hill Farm Prague Powder Curing Salt, Pink, 1 Pound
We found 11 Reddit comments about Hoosier Hill Farm Prague Powder Curing Salt, Pink, 1 Pound. Here are the top ones, ranked by their Reddit score.
Contains 1 lb of Prague Powder No1 Pink Curing SaltAlso referred to as Tinted Cure or Pink Curing SaltA critical component in the meat curing and sausage making processEnough to cure 100 lbs of meatHoosier Hill Farm brand your satisfaction is guaranteed
I made my own bacon. Someone had posted on here in the past that the tricky part was getting hold of curing salt, but upon searching I found that a seller on Amazon had it. Somewhat expensive (1700yen for a 450g jar and another 1600yen shipping) but given that you only use a small amount per batch it should last for ages.
Here's the product page, but I must have been lucky because the seller no longer has it in stock.
-- Sorry for the wall of text.
Nope, it's just a preservative, though it also keeps jerky that "red"
coloring most people are used to. You've likely eaten tons of it, you just weren't aware of it.
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[Edit: It's important to mention that cure isn't meant to keep your meat safe "for a long time". Many home cooks figure they'll eat their jerky well before it goes bad, so they don't care. That isn't how it works. You use a cure so that your meat doesn't go bad while you are processing/dehydrating/cooking it. You use a cure to keep it safe while you try to process it into a state that it can preserve itself or be protected by low temps.
Once your jerky is finished and tossed in a paper bag for your pantry or vac-packed for your freezer, the cure's job is "largely" done. That's where your salt, internal water content, humidity and temp come into play. Prosciutto for example is cured to hell and back and has been hanging around for months/years, but you wouldn't throw a slice on your counter and eat it even 2 days later (ok ... maybe 3 three days).
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Before sodium nitrite and other preservatives, you'd have to salt the hell out of meat and wash that salt out before consuming, or make pemmican which is completely dried and then usually ground and mixed with fats.
Jerky as we know it isn't shelf stable at "room temp". That is, not unless salted/candied, prepared in a sterile environment and vac sealed. Check out any bag of jerky (and many, many other foods), they all have have sodium nitrite or similar ilk listed under the ingredients. A few are "uncured", but that is a marketing gimmick as they get their nitrates from ingredients like celery powder or sea salt held at specific temps for a week or two for the nitrates to develop "naturally".
There are two types of cures btw, fast acting (Cure #1) and slow acting (Cure #2). The first is made for food you are going to process within a week (not including refrigeration time), like jerky and some sausage. It is also called Prague Powder, pink salt, tinted cure, butchers salt etc; it's all the same stuff. Cure #2 is used for items that will dry over long periods of time. That is basically used in any charcuterie items like salami and prosciutto, as well as traditional cured hams like Country Ham.
This is the stuff you want for jerky.
http://en.wikipedia.org/wiki/Potassium_nitrate#Food_preservation
It's used but it's less common nowadays. A lot of recipes call for stuff like this that's a dyed sodium nitrite. But you can still find recipes that call for it.
I'm not sure about availability in stores.
That last photo is amazing.
Also, for those wondering like I was, Prague Powder.
Sure,
Then some ziploc bags, pepper if you want, wood chips and a smoker. The curing salt lasts a very long time, and I don't think I paid as much for the salt and sugar locally.
Not local, but I bought this stuff and it's pretty decent:
https://www.amazon.com/gp/product/B008X6KE0E/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Found an/the answer here: https://www.jerkyholic.com/faqs/
"If using curing salt, how much table salt do I add to a recipe?
If the recipe includes curing salt, make the recipe as stated. If the recipe does NOT include curing salt and you WANT to use curing salt; subtract the amount of curing salt used from the amount of regular salt listed. Example: If a 1 pound jerky recipe calls for 1tsp of table salt and NO curing salt but you want to ADD Prague Powder #1 curing salt. (1/4tsp Prague Powder #1 per 1 pound of meat). Use 1/4tsp of Prague Powder #1 & 3/4tsp of table salt."
Could Prauge powder 1 be used on dry cures? Its what I use now for my wet rubs. This cure is mixed in cold water 1tsp per 5# of meat.
You can get some Prague powder and finely grind a bit of it in your rub and it will have the same effect.
Cheers!
Prague powder
Sodium nitrate/nitrite in processed meat causes the formation of carcinogenic nitrosamines. This means your risk of pancreatic, stomach and colon cancers go way up. I would pick something more healthy to create your delicious masterpiece.
It’s not at any stores around me. Amazon has a couple different brands. Hoosier Hill Farm Prague Powder... https://www.amazon.com/dp/B008X6KE0E?ref=ppx_pop_mob_ap_share