Prague Powder # 2 Pink Curing Salt # 2

Pink Cure #2 is a sodium nitrite/sodium nitrate based meat cure on a salt carrier. Pink Cure #2 is used for the production of dry cured meats and sausages. It is dyed pink for identification purposes. Sodium nitrate acts as a time release breaking down in sodium nitrite over time. Sodium nitrite is a salt that performs as an antioxidant. It's function is to block the growth of botulism causing bacteria and to impart characteristic color and flavor into the product. Proper use of cures is the responsibility of the user. For sausage making Pink Cure #2 is used at the rate of 4 ounces to 100 pounds of meat and it is best incorporated into the mix by dissolving in a small amount of ice cold water and adding at the same time as the rest of the seasoning ingredients. Mix the sausage well to achieve even distribution of cure and spice. For making smaller amounts of sausage use one level teaspoon of Pink Cure#2 to 5 pounds of meat.