Selfsufficientish.com

Hey all

Im trying to buy some Prague Powder #2 for curing some pork.. But I cant find any? Can it be bought in the uk or will I have to get it shipped in from the U.S. ?

Thanks

Steve

I'd never heard of it Steve, so I did a quick google, as you do! It would appear you can't buy it in the UK because of the potassium nitrate? I read that Instacure is the alternative here - sodium nitrate instead. Just google sausage making UK and you'll get loads of places to get it.

Can you not make them without? I've only made sausages a couple of times - an ordinary banger style and a chorizo. But I just froze them instead of using nitrates. Don't know how well they'd keep out of the freezer though.

Here you go ...

http://www.sausagemaking.org/acatalog/cure_2.html

Hope that helps. And yes, it's sodium rather than potassium, but it does the same job. The government are more worried about bangers really being bombs than anything else, I suspect.

Mike

Great, much appreciated! I found this great curing recipe here so Ill replace the Prague with the sodium version... ;)

http://www.guardian.co.uk/lifeandstyle/ ... 60&index=0

"Prague Powder #2 for curing BUYING??"

Heh heh. That would do wonders for the balance of payments.

Those pictures are a tad mouth-watering, Steve - let us know how you get on.

Mike

Looks like I'm going to have to buy some good digital scales with these micro measurements!

I'll keep you posted.. If you don't hear from me you know I've probably miss measured the sodium nitrite :~/

Steve,I'd echo what GA says(even though she's been so rude about me lately.....!)I've made and sold literally tons of sausage,and never put anything of an explosive or toxic nature in them.I always advise people to eat them within a couple of days or freeze them (Keep for months).If you want to air dry them that's different,and for another day. Best Wishes.

oldjerry wrote:I'd echo what GA says(even though she's been so rude about me lately.....!)

Rude, moi?

Oh... I feel some past tensions arising?? ;)

Id also like to make chorizo based on a recipe in the guardian paper that didn't mention anything about using Prague powder? They are hung for a month so is it still safe? Is it only used for long term drying or for larger pieces of meat?

Also one last question sorry.. What is the white powder you see on large Salami's in shop windows? Is it some kind of culture they put in the cure?? What causes it as it looks aesthetically pleasing..

Take no notice, Steve. GA and OJ always play that game

Mike

When I''m not being picked on by Mike that is!

Steve there are dozens and dozens of 'how to' charcuterie books (check out Amazon,then buy from your local bookshop!),and it's got to be worth taking the trouble if your going to the time and effort to preserve hams ,sausage etc over a period of time.I've an Italian friend who makes excellent Salami,but the old sod wont let me in on the recipe(he thinks it's a joke,and as he's in his 80,s I'm sure he's gonna croak before I discover it!,loads of fennel seeds in it).Charcuterie is fabulous,when I'm really old it's what I want to spend most of my time doing,let us know how you get on please. Best Wishes.

I just ordered a book so its time to read up on this... Thanks ;)