Prague #2

[weimajack]

Anybody can tell me what is "prague #2" ?

It's something we need for a pepperoni recipe.

Thanks

 

[Attention]

found this...

Prague powder #2

Ingredients:

• Sodium nitrite
• Sodium nitrate
• Uniodized sea salt

Directions:

A mixture of 1 part sodium nitrite, 64 parts sodium nitrate and 16 parts salt. It is primarily used in dry-curing.

Note: Prague powders made at home are subject to stratification which will give you an uneven measure of chemicals. Always mix your prague powder thoroughly before use.

 

[skhunter]

You need prague #1 if you are going to smoke your pepperoni. Prague #2 is for making dried sausage.

 

[slayer]

where can you get it in Canada?

 

[deadhead]

most sausage supply stores will have it. Or your local butcher may have it and sell some to you.

 

[OneBarfly]

Anybody can tell me what is "prague #2" ?
It's something we need for a pepperoni recipe.
Thanks

As others have said, it's used for making dried (fermented) sausage. Much harder to do correctly then fresh or smoked sausage.

I buy both no. 1 and 2 off of e-bay

How much do you need? If just a little, let me know