Appropedia needs your support - Please Donate Today

Prague powder 2

From Appropedia
Jump to: navigation, search

Prague Powder #2[edit]

A mixture of 1 part sodium nitrite, 0.64 parts sodium nitrate and 16 parts salt. It is primarily used in dry-curing of certain sausages and hams like Prosciutto.

See also[edit]

External links[edit]