Prague #1 or #2 substitution?


 
Steve_A (Tatoosh)

Steve_A (Tatoosh)

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I'm in the Philippines and I have a locally purchased package of Prague Powder. That is all the label says. Prague Powder 250 grams to be exact.

So if it is #2, can I use it for making bacon? I know most of the recipes call for Prague Powder #1. The #2 has Sodium Nitrate in it for air dried meats. Does that preclude its use in meats like hotdogs or bacon that are finished to a temperature sometimes?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve_A (Tatoosh):
I'm in the Philippines and I have a locally purchased package of Prague Powder. That is all the label says. Prague Powder 250 grams to be exact.

So if it is #2, can I use it for making bacon? I know most of the recipes call for Prague Powder #1. The #2 has Sodium Nitrate in it for air dried meats. Does that preclude its use in meats like hotdogs or bacon that are finished to a temperature sometimes? </div></BLOCKQUOTE>

EVERYTHING I've read says they are NOT interchangeable. But they don't really say why. A lot of foods contain both nitrates and nitrites (beets come to mind). Maybe it's because of the higher concentration of nitrates in cure #2 they say not to use them as alternates?

Because #2 contains nitrate, it breaks down over time into nitrite. And is used for long term (ie 6 months) curing. #1 has no nitrates and is suitable for "short" curing and cooking.

As you don't know which you have, I'd say you may have a problem.

More knowledgeable folks will add their 2c so wait a bit and see who says what.
 
Sure, you can use #2 to make bacon. I can promise you that it is no difference in taste or quality.

The reason for this "rule", I believe, is that some say you should restrict your intake of nitrates, so you should not add if not needed.

That beeing said, I do not think that a small amount extra in bacon now and then is going to kill you.
Your are not planning to do eat bacon made with #2 every day for the rest of your life, are you?

I'm more concerned of the pre- processed food that we eat, not really knowing what's in there.
Personally I make almost all my meat based food from ingredients that I have control myself.
As an example, I almost never buy ground meat. I'ts simply better to make your own.
(And please, do not misunderstand, I do not think that factory ground meat is dangerous. It just does not taste so good, and is treated with chemicals to last longer. I do not need that.)

So for me, a teaspoon or two of prague #2 instead of #1- nah- no problem.
 
Thanks for the input, I will use this for bacon but only until I can get some that I am sure of. I won't make a lot of bacon and since so little is used in the cure, I'm not too worried. I plan to make about 5 kilo or 11 pounds of bacon my first go, since the wood to smoke is hard to come by and I don't want to waste it on small amounts of smoked items.

But the powder will get sidelined in a month or six weeks. I'll get one pound of PP #1 as well as some Tenderquick. I know they are not interchangeable, but some of my recipes call for the Morton product.

Any links or pointers to making pepper bacon would be appreciated.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve_A (Tatoosh):
I'm in the Philippines and I have a locally purchased package of Prague Powder. That is all the label says. Prague Powder 250 grams to be exact.

So if it is #2, can I use it for making bacon? I know most of the recipes call for Prague Powder #1. The #2 has Sodium Nitrate in it for air dried meats. Does that preclude its use in meats like hotdogs or bacon that are finished to a temperature sometimes? </div></BLOCKQUOTE>


What color is your Prague Powder 250 grams? Generally speaking Prague Powder #1 is Pink. (Prague Powder #1, Insta Cure #1, DQ Curing Salt #1 etc.. are all the same with 6.25% Sodium Nitrite and 93.75% Salt) it is used for any type of cured meat product that will require cooking, such as bacon, hams etc.. It's pink so you don't accidentally mistake it for regular salt! (That could be bad!) And yeah PP#2 can also be Pink but I have seen white as well)

Prague powder #2 (or DC cure #2 etc..) is used for meat products that will be air dried and not cooked, such as dried salamis, pepperoni etc... (it has Nitrate in it as a slow release form of Nitrite)

Prague powder #2 should never be used on any product that will be fried at high temperature (e.g. bacon) because of the resulting formation of nitrosamines.

The Long and short of it... not interchangeable... Better safe than sorry and get it from a source you can trust where it is clearly identified.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dru Cook:

Prague powder #2 should never be used on any product that will be fried at high temperature (e.g. bacon) because of the resulting formation of nitrosamines.
</div></BLOCKQUOTE>

This is interesting, I see lots of recipes for pancetta that call for #2 due to the interior surfaces not being exposed to air when it is rolled up. I use a standard #1 dry cure mix with dextrose when I make it - this just goes to demonstrate the amount of conflicting information and misinformation out there on the internet.

Also one must realize that some cultures use pancetta raw thinly sliced like any other dry-cured meat, where Americans especially tend to fry it like bacon.

Welcome to the board Dru.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dru Cook:

What color is your Prague Powder 250 grams? Generally speaking Prague Powder #1 is Pink. </div></BLOCKQUOTE>

Only in the U.S. AFAIK.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver:
This is interesting, I see lots of recipes for pancetta that call for #2 due to the interior surfaces not being exposed to air when it is rolled up. I use a standard #1 dry cure mix with dextrose when I make it - this just goes to demonstrate the amount of conflicting information and misinformation out there on the internet. </div></BLOCKQUOTE>

Yeah I got to admit – you are correct – there is indeed a lot of conflicting information and misinformation out there on the internet. When I first went to make Bacon – I was lost… but I did find enlightenment within the pages of Ruhlman’s book, “Charcuterie” – and I got to add… his recipe for Maple Cured Smoked Bacon, remains for me, the go to recipe for Bacon – Bar None!

Anyway back on topic… your using cure #1, for a product your going to fry? Sounds safe… and Ruhlman’s recipe in the book also uses Cure #1… HOWEVER I guess when you look at it… Pancetta is a “hung” meat… and # 2 would be plausible.. I guess once the product has hung for a while, and the Nitrates have been converted to nitrites… then it would become more allowable for frying? I am no food scientist so I would rely on those “in the know” for that… (I don’t cold smoke (yet) so Cure #2 is kind of foreign to me)…

Either way… I would, myself, not use Cure #2 for Bacon. Short term… perhaps ok… but defiantly not for long term.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver: Welcome to the board Dru. </div></BLOCKQUOTE>
Thanks kindly! Always learning – and looking for input…
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Nitrate is also used for color and flavor development in dry salami as many starter cultures contain some sort of staph (usually carnosous or zylosus) that convert nitrate in nitrite. With bacon this isn't necessary.
 
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