Curing salt, or Prague powder, is an artificially crafted variety of salt that is particularly effective in curing animal flesh. However, it’s otherwise not meant for consumption. Its comprised of fine, pink-dyed crystals. This bright artificial hue is purely for identification purposes, as nitrates can be toxic if used in excess. The dye does not impact the flavor or color of the preserved food.
As the name goes, this salt is best used to cure meat. Prague powder #1, which contains 93.75% salt and 6.25% sodium nitrite, is used for meat products that must be cooked, such as bacon and sausages. On the other hand, Prague powder #2, which has 1% sodium nitrate on top of salt and sodium nitrite, is used for slow, air-dried cures, like ready-to-eat salami and prosciutto.
It’s crucial to use Prague powder sparingly — a couple of teaspoons go a long way. Exceeding the recommended amount can cause illness, while using too little can compromise the preservation process, leading to other potential health risks. Always follow the manufacturer’s instructions when using it.
