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baking soda i think..........

Yeah right... It's probably still "Prague Powder," there's #1 and #2 however, one being nitrite, and two being nitrate, nitrate being for dried sausages primarily, nitrite is for things like ham/bacon and cold smoked meats.

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βˆ™ 12y ago
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βˆ™ 10y ago

prauge powder is one of the OPTIONAL INGREDIENTS LIKE TOCINO

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βˆ™ 4y ago

What is prague powder

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Anonymous

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βˆ™ 4y ago

Salitre

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Q: What is Prague powder in tagalog?
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What is powder in Tagalog?

Tagalog translation of POWDER: pulbos


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Should you use Prague powder?

WIkipedia says: In the sausage industry the nitrites and nitrates are pre-formulated into a product called Prague powder #1 and Prague powder #2. Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride and is used for the preparation of all cured meats and sausages other than the dry type. Prague powder #2 contains 1 ounce of sodium nitrite and 0.64 ounces sodium nitrate per pound of finished product (the remaining 14.36 ounces is sodium chloride) and is used for the preparation of Cured dry sausages. Prague powder #2 should never be used on any product that will be fried at high temperature (eg. bacon) because of the formation of nitrosamines.


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"Praque powder" appears to be a misspelling of "prague powder," which is a type of curing salt used in food preservation, particularly in curing meats like bacon and ham. It typically contains a mixture of sodium nitrite and sodium chloride to inhibit bacterial growth and preserve the meat.


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