Modernist Pantry Prague Powder #2 Insta Cure Pink Curing Salt 400g — For Long Dry Cures, Non-GMO Kosher

Pure Prague Powder #2 (Insta Cure #2) from Modernist Pantry is a pink curing salt blend formulated for long dry cures like hard salami and country ham.

This specialized curing salt—often called Prague Powder #2, Insta Cure #2, or Sel Rose—combines table salt with sodium nitrite (5.67%), sodium nitrate (3.63%), and FD&C Red #3 to stabilize color and flavor during extended cures. It’s designed specifically for dry-cured products that age for weeks to months, where a nitrate source (sodium nitrate) slowly converts to nitrite over time to maintain preservation and the classic red hue. The Modernist Pantry supply is non-GMO, gluten-free, and certified OU Kosher for consistent kitchen use.

How should I measure Prague Powder #2 for large and small recipes?

Accurate dosing is essential because a small amount covers a lot of meat. Use weight-based measurements when possible for safety and repeatable results.

• Commercial/large batches: 4 oz per 100 lb (about 1.1 g per 500 g) of meat.
• Home batches: 1 level teaspoon per 5 lb of meat for typical sausage recipes.
• When in doubt, weigh the powder—precision scales ensure correct concentration.

When and how do I add Insta Cure #2 to my sausage or cure mix?

Prague Powder #2 should be mixed evenly with the cure ingredients at the start of processing so nitrites and nitrates distribute uniformly throughout the meat.

• Dissolve the powder in a small amount of ice-cold water to improve even distribution.
• Add the dissolved cure at the same time as your other seasonings and mix thoroughly.
• For dry cures, follow your recipe’s resting and humidity schedule; the nitrate will convert over the curing period.

What types of products need Prague Powder #2 rather than #1?

Prague Powder #2 is intended for long-term dry cures where a sustained nitrate reservoir is required to generate nitrite over weeks or months.

• Hard salami, country ham, coppa, and other long-aged whole-muscle or fermented sausages.
• Any recipe calling specifically for Insta Cure #2, Sel Rose, or DQ Pink Curing Salt.
• Not recommended for short wet cures, fresh sausages, or quick-cook applications that call for Prague Powder #1.

Is Modernist Pantry Prague Powder #2 safe to use in home curing?

When measured and applied according to recipe guidelines, Insta Cure #2 is the industry-standard for long cures; precision and following instructions are key.

• Follow the recommended rate of 1.1 g per 500 g of meat (4 oz per 100 lb) or recipe-specific directions.
• Use accurate scales and avoid substituting volumes when possible to prevent dosing errors.
• Store the product in a cool, dry place, out of reach of children, and label clearly in your kitchen.

Who is this for: Modernist Pantry Pure Prague Powder #2 is aimed at home charcutiers, artisan sausage makers, and small-scale smokehouses who cure meats for prolonged aging. If you produce hard salami, country hams, or other dry-cured specialties and follow tested recipes, this 400 g supply gives you enough precision-formulated cure for multiple batches while meeting kosher and non-GMO preferences. Not suitable for quick-cure fresh sausages—use only in recipes that explicitly call for Insta Cure #2 and always measure carefully.

Ingredients

sodium nitrite, sodium nitrate, sodium chloride