How to Use Prague Powder #1 and #2 Safely in Curing

Curing salts, like Prague Powder #1 (sodium nitrite) and Prague Powder #2 (sodium nitrate), prevent botulism and preserve meat. Because they are highly concentrated, they must be used in precise ratios.

Use Prague Powder #1 for short cures that will be cooked, and Prague Powder #2 for dry-cured meats like salami that cure over weeks.