5,915. Central Pa. Apr 14, 2017. #2. You cant not use #2. #2 is just for long term dry curing. You have to use #1 for bacon.
Answer 11 of 13: Have had major change of plans and need hotel in Prague for early September. Is one area better than other - ease of transportation, restaurants We prefer smaller boutique style hotels
Prague powder #1 is 1 part (6.25%) sodium nitrite to 15 parts (93.75%) salt, plus anti-caking elements. It is used for all curing other than dry. You use 1 teaspoon for 5 pounds (2 kg) of meat, or 100g per 100 pounds (45 kg), and mix it with cold water to use.This will be between 7AM - 11PM their time, since Prague, Czech Republic is 3 hours and 30 minutes behind India. If you're available any time, but you want to reach someone in Prague, Czech Republic at work, you may want to try between 12:30 PM and 8:30 PM your time. This is the best time to reach them from 9AM - 5PM during normal working hours.
It is also called Insta Cure #1 or Pink curing salt #1. It contains 6.25% sodium nitrite and 93.75% table salt. It is recommended for meats that require short cures and will be cooked and eaten relatively quickly. Sodium nitrite provides the characteristic flavor and color associated with curing. Prague Powder #2. Also called Pink curing salt #2.
Prague is 1 hour behind of Johannesburg. If you are in Prague, the most convenient time to accommodate all parties is between 9:00 am and 5:00 pm for a conference call or meeting. In Johannesburg, this will be a usual working time of between 10:00 am and 6:00 pm. If you want to reach out to someone in Johannesburg and you are available anytime