Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

mgaretz

mgaretz


corrected sodium nitrate to sodium nitrite

Here is a calculator by Dr Greg Blonder on making a brine with prague powder #1. http://www.genuineideas.com/ArticlesIndex/nitritecuringcalculator.html Prague powder is 6.25% sodium nitrite and  93.75% sodium chloride with usually some red food coloring so it has a pink color (so you don't confuse it with table salt, not to make the meat red).  Prague powder is easily ordered on line and it's also known as pink curing salt, but it is not the same as Tender Quick.

mgaretz

mgaretz

Here is a calculator by Dr Greg Blonder on making a brine with prague powder #1. http://www.genuineideas.com/ArticlesIndex/nitritecuringcalculator.html Prague powder is 6.25% sodium nitrate and  93.75% sodium chloride with usually some red food coloring so it has a pink color (so you don't confuse it with table salt, not to make the meat red).  Prague powder is easily ordered on line and it's also known as pink curing salt, but it is not the same as Tender Quick.

×
×
  • Create New...