Sodium nitrates (NaNO 3) and sodium nitrites (NaNO 2) are naturally occurring chemical compounds commonly used in cured meat products such as bacon and hot dogs. For home cooks, a product called "pink salt" or Prague powder that combines sodium nitrites and/or nitrates with sodium chloride (salt) makes it possible to safely preserve meat for flavor and extended storage. I also noticed you used Prague powder . Probably for taste and color and maybe a safety margin. Why #2 and not number #1. Is it because the cure might exceed 2 weeks and you wanted the advantage of timed release? Just curious. When using Prague powder #2 instead of #1 does the % changes for amounts? I.E 1 tsp of #1 will cure 5 lbs of meat. How much Prague Powder to use. The amount of Prague Powder #1 is proportional to the amount of Water & Meat being used in a Wet Cure. If being mixed into meats directly, then the weight of the meat that will be cured and then cooked at no more than 1 tsp per 5 lbs. of meat. Ham Chops use a very light Cure at 75 ppm. Description Varieites Uses Cooking Taste Substitutions Recipes Purchasing Storing Prague powder #1 is a curing mixture used in making cured meat products that require short cures and will then be cooked, such as sausages, including hot dogs, fish, and corned beef . Fast Facts Prague Powder #1. Thread starter jjp1991. Start date Jan 17, 2015. I'm curing a 13 pound brisket in a 3 gallon brine to make a pastrami and using prague powder #1. This my first time using the curing salt. The reason I'm asking is because I found almost a full package of Instacure #1/Prague Powder #1 in a storage box I hadn't looked in for some time. It's been stored in the house the whole time and I'm guessing it might be upwards to 12-14 years old. It still flows (isn't all caked up) and looks exactly like the newer stuff. Using a sharp knife, slice the meat ¼" to ⅛" thick with or against the grain. Add beef strips to your marinade and shake the container coating evenly. Allow 6-24 hours to marinate the jerky. Shake the container every couple hours to allow the marinade to evenly soak in to each piece of meat. Put the bowl in the fridge. You want to keep everything cold. Once the meat, fat, and grinder parts in the freezer have chilled for 15 to 20 minutes, remove them and assemble your grinder. Turn the grinder to medium speed and place the bowl from the fridge under the grinder end to catch the ground meat. UphMFT.