Pink Curing Salt/Prague Powder
Wondering if anyone knows where one could pick up Pink Curing Salt - otherwise known as Prague Powder #1. Tried Halford Hide already...no luck.
What you are looking for is sodium nitrite, (NaNo2.) This is Prague Powder #1, or Pink Curing Salt.
The other curing salt is sodium nitrate, or Prague Powder #2, (NaNo3). This is used for dry curing, and in the presence of hot temperatures, reseachers tells us, can create the much dreaded, and carcionegic nitrosamines.
As to where you can find it locally...if there is isn't a restaurant supply vendor in your area, try either a butcher shop that makes sausages, or a local restaurant that does their own charcuterie. Both the butcher and the chef of the restaurant will probably just give you a couple of ounces, (which will last you a long time) just in the cause of customer service.
That's great information - im just learning to cure meats, but the terminology seems so inconsistent, it can get confusing to me :) It's definitely Sodium Nitrite im looking for then - i had to look twice to see the difference between NaNo2 and NaNo3 (other than an extra oxygen molecule :) ).
I will try a restaurant or butcher.
Yes i do. Unlike a few local restaurants, i don't have the facilities, nor the time to dry age my meat. I have a shell of an old BBQ on my patio off my apartment.
And pink salt does other things - like FF mentioned, retains color in terrines and torchons. Since Keller uses it for color retention, and i think his restaurant is worth a damn, i wouldnt be surprised if restaurants of all ilks have some.
Is Prague powder made with Kosher Salt or plain table salt? This would change the weight by volume of nitrite in brine cure. A Kosher Prague powder would have a specific gravity of 1.65, or 1.65 oz by weight for each oz of volume. Table salt, on the other hand has a specific gravity of 2.16. There would be more nitrite by a ratio of 2.16/1.65 by weight in the table salt product. NaNo2 has a specific gravity very close to table salt. As nitrite is only 6.25% of Prague powder by weight it wouldn't add much to the Kosher calculation and almost nothing to the table salt nitrite/weight calculation.
Thanks for any help,
Constantly struggling with my level of ignorance
I am based in the Midlands and wondered if anyone knew where I could get some pink curing salt, I need this desperate, it seems impossible to purchase. I need to cure a ham this weekend and then smoke it to all be ready by next Friday so any other ideas on how to cure without this product would be welcome.