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 | edit source]
- Prague Powder #1
- Hog Butchering and Smoking (Bittersweet, Volume II, No. 2, Winter 1974)
- Smoking Meat (Bittersweet, Volume VIII, No. 1, Fall 1980)