is prague powder needed for sausage
While Prague Powder #1 works quickly to cure meats, the antimicrobial powers of Prague Powder #2 are released over time (weeks or months versus days) as the nitrates morph into nitrites. One level teaspoon will cure 5 pounds of meat. Use for products that will be dry-cured for an extended time, such as country-style hams, prosciutto, salami, pepperoni, and other dry sausages. Note: Prague Powder #2 is not sold in Canada, where nitrates are prohibited.