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.
White Curing Salt #2
$0.00
$0.00
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%
LIEN NGUYEN
Question
I make the sausage about 5bls pork how much WHITE CURING SALT #2 can I use it ?
0 0
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.
0 0
JS
Question
Is your white curing salt #2 the same as Instacure #2?
1 37
1 out of 38 people found this helpfulYes, 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.
0 2
0 out of 2 people found this helpful