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How To Cure Meat With Prague Salt #2

How To Cure Meat With Prague Salt #2

What is Prague Salt #2?

Prague Salt #2, also known as Insta Cure #2, is a curing salt that is commonly used in the process of curing meats. It is a mixture of salt, sodium nitrite, and sodium nitrate, which helps to preserve the meat and prevent the growth of harmful bacteria during the curing process.

How to Cure Meat with Prague Salt #2

Curing meat with Prague Salt #2 is a traditional method that has been used for centuries to preserve and enhance the flavor of meats. Here’s a step-by-step guide on how to cure meat using Prague Salt #2:

  1. Prepare the Meat: Start by selecting the meat you want to cure. It could be pork, beef, or any other type of meat. Trim off any excess fat and cut the meat into the desired size and shape.
  2. Prepare the Cure: In a bowl, mix Prague Salt #2 with other seasonings and spices of your choice. The typical ratio for Prague Salt #2 is 1 ounce for every 25 pounds of meat. Make sure to mix the Prague Salt #2 thoroughly with the other ingredients to ensure even distribution.
  3. Apply the Cure: Rub the Prague Salt #2 mixture all over the meat, making sure to coat it evenly. You can also inject the cure into the meat using a meat injector to ensure that it penetrates deeply.
  4. Let it Cure: Once the meat is coated with the Prague Salt #2 mixture, place it in a non-reactive container or a resealable plastic bag. Refrigerate the meat and let it cure for the recommended time based on the type and size of the meat.
  5. Rinse and Dry: After the curing period is complete, remove the meat from the refrigerator and rinse off any excess cure. Pat the meat dry with paper towels and allow it to air dry for a few hours to form a pellicle, which helps the smoke adhere to the meat during the smoking process.
  6. Smoke or Cook: Once the meat has air-dried, it is ready to be smoked or cooked according to your desired recipe. Whether you’re making bacon, ham, or pastrami, the cured meat is now ready to be transformed into a delicious dish.

Tips for Curing Meat with Prague Salt #2

When curing meat with Prague Salt #2, it’s essential to keep a few tips in mind to ensure the best results:

  • Use the Correct Amount: It’s crucial to measure Prague Salt #2 accurately and use the recommended amount for the type and quantity of meat you are curing.
  • Follow Food Safety Guidelines: Always follow food safety guidelines when curing meat to prevent the risk of foodborne illness. Use clean utensils and containers, and refrigerate the meat at the proper temperature during the curing process.
  • Experiment with Flavors: While Prague Salt #2 is essential for curing and preserving the meat, you can experiment with different seasonings and spices to create unique flavor profiles for your cured meats.
  • Keep Records: When curing meat, it’s helpful to keep records of the curing time, temperature, and any additional ingredients used. This information can help you replicate successful recipes and make adjustments for future batches.


Curing meat with Prague Salt #2 is a time-honored tradition that allows you to create flavorful and preserved meats at home. By following the proper steps and guidelines for curing meat with Prague Salt #2, you can enjoy the satisfaction of creating your own delicious cured meats to savor and share with family and friends.

Share your experiences and tips on curing meat with Prague Salt #2 in the Food Preservation forum section. Join the discussion and learn from other home curing enthusiasts!
What is Prague Salt #2 and how is it used to cure meat?
Prague Salt #2, also known as Insta Cure #2, is a curing salt blend that contains sodium nitrite, sodium nitrate, and salt. It is used to cure meats such as bacon, ham, and sausages to preserve them and enhance flavor. Prague Salt #2 is typically used at a rate of 1 teaspoon per 5 pounds of meat.
What is the purpose of using Prague Salt #2 to cure meat?
Prague Salt #2 serves several purposes when curing meat. It helps to prevent the growth of harmful bacteria, enhances the meat’s flavor and color, and extends its shelf life. Additionally, Prague Salt #2 helps to create the characteristic cured meat texture and prevents spoilage during the curing process.
How long does it take to cure meat using Prague Salt #2?
The curing time for meat using Prague Salt #2 can vary depending on the type and size of the meat. Generally, smaller cuts of meat may take a few days to cure, while larger cuts or whole muscles may require several weeks. It’s important to follow a trusted recipe or curing guide to ensure the proper curing time for the specific type of meat.
Are there any safety precautions to consider when using Prague Salt #2 to cure meat?
Yes, it’s essential to handle Prague Salt #2 with care and follow safety guidelines. Since Prague Salt #2 contains sodium nitrite and sodium nitrate, it should be used in the precise amounts specified in a trusted recipe to avoid overexposure. Additionally, Prague Salt #2 should be stored securely away from children and pets.
Can Prague Salt #2 be substituted with other curing salts?
Prague Salt #2 is specifically formulated for curing meats and should not be substituted with other types of salt. It contains a precise blend of sodium nitrite, sodium nitrate, and salt, which is essential for the proper curing and preservation of meats. Using a different curing salt could result in an unsafe or undesirable outcome.

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