1/4 tsp Prague Powder #1 curing salt; Choosing the Right Beef. You need to choose the right beef for your jerky. Your beef should be easy for you and not fat. Some good types of meat are London broil, sirloin tip, flank steak, and eye of round. You can make jerky with this kind of meat. This time, I decided to try top-round London broil beef. Prague Powder is a commercially-sold salt mixture used in preserving meat. It is a generic term, not a trademarked name. The mixture is sold dyed pink to avoid confusion in homes with table salt. The mixture contains nitrites to give meat its pink colour, and prevent botulism. The nitrites break down into nitric oxide and then dissipate. Instructions. Combine all ingredients (except Pork of course!) in a bowl to make a slather. Next, put the pork belly in a gallon ziplock back fatside up. Rub the slather all over the pork belly, keeping in mind to put 2/3 of the rub on the meat (no fat) side. Place your smoking tray (or aluminum foil tray) on top of the charcoal and add 1/2 cup wet wood chips. Place the grill about a foot above that. Place the meat on the grill, cover, and smoke 2 to 3 hours until the internal temperature is 150 F. or above. Add more wet chips, as needed, to keep the smoke up. Chill the meat well, then add liquid, whatever seasonings you didn’t want all ground up, and mix really well for a couple minutes. You’re done if you are making uncased sausage. Put the mix into the stuffer, put the casings on the stuffer, then make a big coil. Make the links from the coil. Tie them off.
Shape meat into four sticks, or logs. Line a roasting pan with aluminum foil for easier cleanup. Set sausages on a roasting pan with a wire rack. Preheat oven to 225 degrees. Bake sausage for 4 hours. Remove from the oven and cool. Refrigerate summer sausage for up to three weeks, or freeze for up to three months.
Including the Prague powder #1 in the marinade is optional, but it can help the jerky last longer as it acts as a preservative. Or, if you prefer to avoid additional preservatives, just leave it out. When using the Prague powder #1, jerky may last a few weeks in the fridge or two weeks in an airtight container at room temperature.
Use Prague Powder #1 in recipes for sausage, hard salami, jerky, ham, fish, pastrami, bacon and corned beef. For every 5 lbs of meat, use 1 level tsp of Prague Powder. A 4 oz bag contains 20 tsp of Prague Powder # 1. To make a pickling brine, add 3 oz of Prague Powder to each gallon of water. Ingredients: Salt, Sodium Nitrite, FD&C Red #3.
Use cure mixtures that contain nitrite (e.g., Prague Powder 1, Insta-Cure 1) for all meats that require cooking, smoking, or canning (PHS/FDA 2001). Dry cure using 1 oz. nitrite per 100 lbs. meat maximum. For sausages use ¼ oz. per 100 lbs. (Reynolds and Schuler 1982). You should use the same amount of it considering your taste as well. Saltpeter kills moisture in meat cells, so bacteria and microbes will not be able to grow, so your food will stay edible for a longer time. 2. Celery powder. A different substitute for curing salt that might actually surprise you is celery powder. In a gallon of cold water, combine the Kosher salt, Prague powder, and sugar. Stir until dissolved. Using a marinade injector, pump about 10 ounces of the brine into the beef brisket. Inject the brine at various locations evenly spaced around the brisket. Add the pickling spices, garlic, bay leaves and optional chili peppers to the remaining
When the ham reaches 120° internally, generously base it with the glaze on all sides every 30 minutes until it reaches 140°. Baste the ham one last time and at this point, turn the smoker up to 325° and cook it until it reaches 155° internally. Let the ham rest for 30 minutes. Slice it and serve.
1 teaspoon of Prague powder (pink salt) Black peppercorns; Mix all the ingredients into a bowl. You can grind the curing kosher salt either with a coffee grinder or a small blender to ensure it is small enough to distribute across the whole belly evenly. Rub the dry curing salt rub down all sides of the belly and place it into a ziplock bag.
The reason I'm asking is because I found almost a full package of Instacure #1/Prague Powder #1 in a storage box I hadn't looked in for some time. It's been stored in the house the whole time and I'm guessing it might be upwards to 12-14 years old. It still flows (isn't all caked up) and looks exactly like the newer stuff.
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    • how to use prague powder