First time using Prague Powder #1

[Pit pixie]

Hi All,

I am going to be curing some pork belly this evening.
I have my Prague powder, I am wondering when using the main salt, what can use instead of kosher salt?
Would ground sea salt be OK or course sea salt?

I have in the past use a premixed Prague and salt mixture but I wanted to do it myself this time, but have become stuck so any advise would be appreciated.

Thank you

 

[noboundaries]

Sea salt without Iodine is fine, but the weight can be different, so research the comparisons.

 

[Pit pixie]

Sea salt without Iodine is fine, but the weight can be different, so research the comparisons.

Thank you so much, I'll start looking it uo now

 

[mr_whipple]

I'm certain you're going to get a lot of replies to this, but here's my $.02.... I weigh everything on a trustable kitchen scale when doing anything with cure #1 and salt. The texture of the salt has no bearing on weight so coarse or fine is irrelevant, but as noboundaries said, no iodine in the salt!

That said, when weighing salt and cure I do it all by percentage of the weight of the meat I'm curing. Generally for bacon 1.5% salt and .25% cure #1 or as you say Prague powder. Also, if you're doing a wet cure, the weight of the liquid factors into the total weight.

It's easy, but you have to pay strict attention when using Prague powder. To much salt will make the meat inedible but too much Prague powder will at some point be dangerous to you.

Questions? Ask. Lotsa folks here more than capable of answering them with safety in mind.

 

[indaswamp]

Either salt would work...without iodine. As mentioned, just be mindful of the difference in weight when measuring by volume....which is why it is always a good idea to weigh salts.

 

[Dustin Dorsey]

I go by weight. I prefer to use non iodized table salt, because it seems to have the same grain size as the prague powder and I think it mixes better. But, kosher salt works fine if I have it.

 

[indaswamp]

Are you going to do a dry or wet cure?

 

[BrianGSDTexoma]

I have the EQ Bacon Cure Calculator spreadsheet if you would like me to email it? Makes it easy. Has both wet, dry and inject calculations:

Also a online one: http://diggingdogfarm.com/page2.html

 

[tallbm]

Hi All,

I am going to be curing some pork belly this evening.
I have my Prague powder, I am wondering when using the main salt, what can use instead of kosher salt?
Would ground sea salt be OK or course sea salt?

I have in the past use a premixed Prague and salt mixture but I wanted to do it myself this time, but have become stuck so any advise would be appreciated.

Thank you View attachment 669410

I think the guys got you sorted out pretty well.

I like a 1.65% of salt personally. It's never too salty this way with anything I make. If you like more salt (many do with bacon) then feel free to increase some. Or if you like less, decrease.

You are going to LOVE having full control over your flavor by doing cure#1 and salt and other seasonings separately. Welcome to the club of complete curing control :D

 

[casmurf]

Are you going to do a dry or wet cure?

Hey

Report

BrianGSDTexoma could you please email me that spreadsheet as well email to [email protected] thanks jerrys!!!​

 

[Pit pixie]

Are you going to do a dry or wet cure?

It will be a dry cure for about 7 days then smoke.

 

[Pit pixie]

I have the EQ Bacon Cure Calculator spreadsheet if you would like me to email it? Makes it easy. Has both wet, dry and inject calculations:

View attachment 669455


Also a online one: http://diggingdogfarm.com/page2.html

yes please this will be amazing [email protected]

 

[BrianGSDTexoma]

yes please this will be amazing [email protected]

I sent it yesterday to the email you messaged me.

 

[Pit pixie]

I sent it yesterday to the email you messaged me.

i know i found it!! i should of looked before asking again.
thank you so much

 

[BrianGSDTexoma]

If have

i know i found it!! i should of looked before asking again.
thank you so much

Any question on it feel free to ask.

 

[gmc2003]

Any question on it feel free to ask.

Sorry to hi-jack your thread pixie, but I have a question.

Brian, looking at DiggingDogFarms calculator his % of cure #1 is 6.25, and yours is .25%. When I run your numbers thru his calculator the results are similar, but they are a little different. I don't think it's enough to be dangerous. I was just curious as I'm going to be starting the process this weekend, and I want to get goof up. Also the DDF calculator won't allow me to change the %cure.

Chris

 

[Dustin Dorsey]

That 6.25 percent is the percent of sodium nitrite that is in cure#1 which is mostly salt. The .25% is the amount of cure #1 that most people use for sausage and bacon and what not per the weight of the meat and fat. Does that make sense? No one actually uses pure sodium nitrite at least at home. Pure sodium nitrite is extremely dangerous. Products like cure #1 make it safer.

 

[gmc2003]

Thanks Dustin, that makes sense.

Chris

 

[SmokinEdge]

Sorry to hi-jack your thread pixie, but I have a question.

Brian, looking at DiggingDogFarms calculator his % of cure #1 is 6.25, and yours is .25%. When I run your numbers thru his calculator the results are similar, but they are a little different. I don't think it's enough to be dangerous. I was just curious as I'm going to be starting the process this weekend, and I want to get goof up. Also the DDF calculator won't allow me to change the %cure.

Chris

Chris, the 6.25% is the amount of nitrite present in cure #1 by volume and is standardized there in the USA, it’s different in other countries sometimes. The reason that the DDF calculator is set on .25% is because that is the application rate to meat weight of cure #1 to impart 156ppm nitrite. This is the maximum allowed in ground meats like sausage, but also works well on whole muscle as well as in brines, it’s a safe and effective application rate, so that .25% number never changes. Feel free to reach out if you have questions on your upcoming project.

Eric.

 

[hooked on smoke]

I have the EQ Bacon Cure Calculator spreadsheet if you would like me to email it? Makes it easy. Has both wet, dry and inject calculations:

View attachment 669455


Also a online one: http://diggingdogfarm.com/page2.html

That's pretty slick. I've been wanting to give home made bacon a try but I'm a bit sketchy on the percentages vs weights etc. This would make it easy.