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.3. Hoosier Hill Farm Prague Powder Curing Salt #1. Hoosier Hill Farm offers a variety of baking and meat processing ingredients, as well as nuts, fruits, and snacks. Size: 1 LB; Usage: 1 teaspoon for 5 LBS meat; Price Per Pound: $10.99; Buy: Hoosier Hill Farm Prague Powder Curing Salt #1 (1 LB) - $10.99. Curing Salt for Jerky FAQ
Prague Powder No. 2; DQ curing salt No. 2; No.2 consists of: 6.25% sodium nitrite; 4% sodium nitrate; 89.75% table salt; No. 2 I use it for long-term dry-cured projects such as Braesola or Coppa, dry-cured hard salami, and meat projects that are in the curing chamber for months (or years). I have wanted to do a 4-year dry-cured Prosciutto, one day!
Grains. The texture of pickling salt grains is finer than the curing salt. This makes brine an easy task, and pickling needs salt grains to be as finer as possible. If you find it difficult to separate pickling salt from ordinary salt, look at the size of the grains, the pickling salt’s grains are smaller than table salt. . 386 382 106 499 185 219 285 62