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White Curing Salt #2

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White Curing Salt #2 is used for pickling meats and is used as part of the process when making sausages or cured meats. White Curing Salt #2 can be used in place of Prague Powder #2.

Available in 2 lb container.

Ingredients

Salt, sodium nitrite 5.67%, sodium nitrate 3.63%

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  1. Question

    I make the sausage about 5bls pork how much WHITE CURING SALT #2 can I use it ?

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    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

    • You need to go by your recipe for all of these curing salts, one ounce of pink will cure 25 pounds of meat. The dry cure is a bit different
      white is used at the same rates as prague powder #1 so 1 tsp is enough for 5lb (2.27kg) of meat. That is 2.5 grams per kg of meat.

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  2. Question

    Is your white curing salt #2 the same as Instacure #2?

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    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

    1 out of 38 people found this helpful
    • Yes, White Curing Salt #2 can be used in the place of Insta-Cure #2 or Prague Powder #2. The only difference is there’s no pink dye.

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      0 out of 2 people found this helpful
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