Prague Powder 5-200


 
S

Sam Borys

TVWBB Member
So, I'm going to post this here because of the HECK of a time I had in trying to find information about this particular form of Prague Powder.

In Canada, this was the type of Instacure/Cure Salt I got from a local butcher, and considering it wasn't explicitly called Instacure 1, or Prague Powder 1...I was a little unsure of it's contents.

Anyway, after a prolonged internet search I finally determined a place in Winnipeg where it was sold (Food Supplies. http://www.foodsupplies.ca/products/results.html?class=ZA&parent=ZA) and I actually went to the warehouse to see the label for myself.

Here were the directions on the bag.


Use at 0.31% to achieve 200ppm nitrite in the finished Raw product. Use at 0.18% to achieve 120 ppm nitrite in the finished raw product. This prague powder contains 6.4% nitrite and 92.5% salt

And the ingredients:

Salt, Sodium Nitrite, Glycerine (MFG Aid), Sodium Bicarbonate (MFG Aid)


IMAG2822_zps2f0f2857.jpg


IMAG2823_zps7f1fa78a.jpg



So if the Prague Powder 5-200's ratios are 6.4% nitrite and 92.5% salt compared to Instacure's 6.25% and 93.75% salt...I'd imagine that the ratios you'd use will not change that much.

If anyone else has any advice on this, I'd welcome it.
 
Last edited:
After a little more research I determined that there's hardly much difference at all between the two. If you divide 0.625 by 0.640 you get .976....so if you multiply an ingredient's required amount for Instacure #1 by .977 that should give you the amount you need in Prague Powder 5-200.

5.66 grams of Cure #1 per 5lbs of meat, and multiplying that by .977 would show that I only need to put 5.52g's of my 5-200 blend in.

In other words, you're pretty safe in just considering this as Instacure #1, unless you think you have the patience to remove 0.14g from a TEAspoon each time you make a batch of sausage.
 
Last edited:
Personally, I can't see an issue here with what you're doing. Personally, I would use it the same as #1.


But I never said that ;)
 
Len Dennis said:
Personally, I can't see an issue here with what you're doing. Personally, I would use it the same as #1.


But I never said that ;)
Click to expand...

Yeah, that's basically what it'll be. The difference between a level teaspoon and a somewhat heaping teaspoon don't make much difference safetywise, so I can't see .14% making a difference.
 
You must log in or register to reply here.

 

Back
Top