[edit] Prague Powder #2

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.

[edit] See also

• Prague Powder #1
• Butchering
• Hog Butchering and Smoking (Bittersweet, Volume II, No. 2, Winter 1974)
• Smoking Meat (Bittersweet, Volume VIII, No. 1, Fall 1980)

[edit] External links