How to apply Prague Powder #1 ?

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mummel

Master of the Pit
Original poster
Apr 8, 2015
2,294
64
Massachusetts
Guys I know you have to get this measurement right as #1 can be poisonous if used incorrectly.

1) How do I mix the #1 in?  I was thinking about dissolving it in water and pouring it into my bowl with my beef for jerky sausages to make sure it gets distributed evenly.  I can see just throwing it on top of the meat and hand mixing it in will result in uneven salt distribution.  Thoughts?

2) I am using 0.5180863 lbs of beef (dont ask).  Prague #1 label says 1oz makes 25lbs of meat.  So 0.5180863 / 25 = 0.020723452 ozs of salt.  I only have teaspoon/tablespoon measurement spoons and 1oz = 6 teaspoons.  So 0.020723452 oz X 6 = 0.124340712 teaspoons of Prague #1.

I have a 1/8th teaspoon spoon (0.125 teaspoons), so in short, is my math correct to use 1/8th teaspoon of Prague #1 for my 0.5180863 lbs of beef??????

3) OH and a big F U to the English system!!!!!!!!!  WTF.  USE THE FCKING METRIC SYSTEM!!  Why cant companies get their sht together.
 
Yes my friend...1/8 tsp for 8 ounces of meat.  Just for future reference...1 oz = 6 teaspoons of " Water ". Weight to Volume measurement. 1 oz of Cure #1 = 5 teaspoons, 1 oz of Cinnamon is 11.75 teaspoons. See the difference? The link below has this chart that shows Cure per Pound of Meat in Volume and Weight in Ounces...JJ

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
Amount of Meat/FatAmount of Cure
Vol.Wt.
1 lb.1/4 tsp..05 oz.
2 lbs.3/8 tsp..08 oz.
3 lbs.1/2 tsp..10 oz.
4 lbs.3/4 tsp..15 oz.
5 lbs.1 tsp..20 oz.
10 lbs.2 tsp..40 oz.
15 lbs.1 Tbsp..55 oz.
20 lbs.1 Tbsp. + 1 tsp..80 oz.
25 lbs.1 Tbsp. + 2 tsp.1.00 oz.
50 lbs.3 Tbsp. + 1 1/4 tsp.2.00 oz.
100 lbs.1/4 C. + 2 Tbsp. + 2 tsp.4.00 oz.
tsp. = teaspoon; Tbsp.= Tablespoon; C. = cup.
oz.= ounce
 
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If adding the cure by itself in small quantities (as you are) then dissolving it in some of the added liquid is good. If adding it with other ingredients (e.g. salt and/or sugar and any other spices) then simple put them all together in an electric spice/coffee grinder and then blitz them all into a powder. This makes it much easier to spread all of the ingredients evenly throughout the mix.
 
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Thanks guys.  Chef Jim - thanks for that table!!!!!!!  Converting metric to English and back and forth last night took so much time.  Probably longer than making the sausages themselves.  I had spreadsheets out and all this sht.  DROVE ME NUTS! 

I have a scale but its measures in 10 gram increments.  I should probably get a finer scale.  Maybe a mixer too?  Im going to have to build a shed for all my equipment.............  My wife is going bonkers.
 
The recipe we used for sausage didn't say to mix the prague 1 with water, neither did the prague package. We are just starting out! Will the sausage be alright since we didn't mix the powder with water before adding it to the meat?
 
The recipe we used for sausage didn't say to mix the prague 1 with water, neither did the prague package. We are just starting out! Will the sausage be alright since we didn't mix the powder with water before adding it to the meat?

if you mixed it up thoroughly and gave it some time to do its thing you will likely be alright. the advice in this thread is spot on though, get a small electric coffee grinder (like $10-$15 at walmart) , grinding the cure and spices I think makes them easier to incorporate into the liquid for quicker and more even distribution in the meat. I dont grind all my pepper or mustard seeds though... I like to have a little surprise once in a while when Im eating the finished product.
 
The recipe we used for sausage didn't say to mix the prague 1 with water, neither did the prague package. We are just starting out! Will the sausage be alright since we didn't mix the powder with water before adding it to the meat?
Providing you spread the Prague powder evenly over the meat and then mixed all of the meat well before stuffing the skins you should be OK. Did the meat mixture look a uniform colour and texture after you had added the spices, Prague powder and then mixed it?
 
Yes my friend...1/8 tsp for 8 ounces of meat. Just for future reference...1 oz = 6 teaspoons of " Water ". Weight to Volume measurement. 1 oz of Cure #1 = 5 teaspoons, 1 oz of Cinnamon is 11.75 teaspoons. See the difference? The link below has this chart that shows Cure per Pound of Meat in Volume and Weight in Ounces...JJ

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
Amount of Meat/FatAmount of Cure
Vol.Wt.
1 lb.1/4 tsp..05 oz.
2 lbs.3/8 tsp..08 oz.
3 lbs.1/2 tsp..10 oz.
4 lbs.3/4 tsp..15 oz.
5 lbs.1 tsp..20 oz.
10 lbs.2 tsp..40 oz.
15 lbs.1 Tbsp..55 oz.
20 lbs.1 Tbsp. + 1 tsp..80 oz.
25 lbs.1 Tbsp. + 2 tsp.1.00 oz.
50 lbs.3 Tbsp. + 1 1/4 tsp.2.00 oz.
100 lbs.1/4 C. + 2 Tbsp. + 2 tsp.4.00 oz.
tsp. = teaspoon; Tbsp.= Tablespoon; C. = cup.
oz.= ounce
When I make sausage and jerky, I always mix the cure in the liquid prior to adding it to the meat.
When I make sausage and jerky, I always mix the cure in the liquid prior to adding it to the meat.
 
Kinda depends on what your making as far as water content. Just as long as the proper amount of cure for the 25# gets completely mixed in the meat. Making ring sausage we used approx. 3 quarts of water.
 
Kinda depends on what your making as far as water content. Just as long as the proper amount of cure for the 25# gets completely mixed in the meat. Making ring sausage we used approx. 3 quarts of water.
I'm making 25lbs. of smoked sausage links with 1oz. Cure#1 along with ac leggs #10 sausage seasoning - 1 bag for 25lbs.just can't figure the water amount .
 
I'm making 25lbs. of smoked sausage links with 1oz. Cure#1 along with ac leggs #10 sausage seasoning - 1 bag for 25lbs.just can't figure the water amount .

I usually start with about a 1/2 to 5# of meat as a liquid adder, sometimes I end up adding a bit more like if I am using a smaller stuffer horn like for pepper sticks or breakfast links. I measure out my dry goods (cure included) and then mix it with the water and then dump all over the ground meat for mixing. this helps better distribute the seasonings and cure and loosens the mixture for easier mixing, but its all about feel, if the mixture is super tacky and I am going to stuff smaller casings then I add more liquid a little at a time.
 
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