Prague Powder #1 contains 6.25% sodium nitrite and 93.75% salt, while Prague Powder #2 contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% salt. The use of Prague Powder is regulated by the U.S. Food and Drug Administration (FDA), and it is important to use it in the correct amounts to ensure food safety.
I totally understand the science and the issues surrounding Prague Powder. I cure meat for a living and use Prague powders by the 20 pound box. I'm asking only because I have a regular costumer asking for a special order and I am unfamiliar with using celery powder as a replacement. The information I'm finding online is inconsistent.
Take 2 litres of the water and in a pan combine it with the salt, prague powder #1, sugar, pickling spice, bay leaves and garlic. Heat and stir to dissolve the salt and bring to a simmer. Once all the salt and sugar has dissolved remove from the heat and add 1 litres of cool water to bring the temperature down. Sodium nitrite (sometimes referred to as Insta Cure #1, Prague Powder, or pink curing salt) is the most common cure for this. The correct ratio for sodium nitrite is 1 ounce per 25 pounds of meat or 1 teaspoon per 5 pounds of meat. 0.25 ounces of sugar. 0.25 ounces of coriander seeds, roughly cracked. 1/2 teaspoon powdered bay leaf. 1/2 teaspoon ground cloves. If you have 2 kilograms, double the amounts. If you have 1/2 kilogram, halve the amounts. The proportions are critical. Put the beef on a plate or tray and rub the dry cure onto the surface. Pink Curing Salt is: Salt (NaCl) – basically sea salt/sodium chloride. Sodium nitrite (NaNO2) – helps protect the meat from unwanted bacteria. Sodium nitrate (NaNO3) – for over 30-day curing, sodium nitrate breaks down to sodium nitrite as the curing progresses. It converts and breaks down. . 388 355 33 382 2 49 2 113 7