{"product_id":"modernist-pantry-prague-powder-2-insta-cure-pink-curing-salt-400g-for-long-dry-cures-non-gmo-kosher","title":"Modernist Pantry Prague Powder #2 Insta Cure Pink Curing Salt 400g — For Long Dry Cures, Non-GMO Kosher","description":"\u003cp\u003e\u003cstrong\u003ePure 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.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis 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\u0026amp;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.\u003c\/p\u003e\n\n\u003ch3\u003eHow should I measure Prague Powder #2 for large and small recipes?\u003c\/h3\u003e\n\u003cp\u003eAccurate dosing is essential because a small amount covers a lot of meat. Use weight-based measurements when possible for safety and repeatable results.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eCommercial\/large batches: 4 oz per 100 lb (about 1.1 g per 500 g) of meat.\u003c\/li\u003e\n  \u003cli\u003eHome batches: 1 level teaspoon per 5 lb of meat for typical sausage recipes.\u003c\/li\u003e\n  \u003cli\u003eWhen in doubt, weigh the powder—precision scales ensure correct concentration.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhen and how do I add Insta Cure #2 to my sausage or cure mix?\u003c\/h3\u003e\n\u003cp\u003ePrague Powder #2 should be mixed evenly with the cure ingredients at the start of processing so nitrites and nitrates distribute uniformly throughout the meat.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eDissolve the powder in a small amount of ice-cold water to improve even distribution.\u003c\/li\u003e\n  \u003cli\u003eAdd the dissolved cure at the same time as your other seasonings and mix thoroughly.\u003c\/li\u003e\n  \u003cli\u003eFor dry cures, follow your recipe’s resting and humidity schedule; the nitrate will convert over the curing period.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat types of products need Prague Powder #2 rather than #1?\u003c\/h3\u003e\n\u003cp\u003ePrague Powder #2 is intended for long-term dry cures where a sustained nitrate reservoir is required to generate nitrite over weeks or months.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eHard salami, country ham, coppa, and other long-aged whole-muscle or fermented sausages.\u003c\/li\u003e\n  \u003cli\u003eAny recipe calling specifically for Insta Cure #2, Sel Rose, or DQ Pink Curing Salt.\u003c\/li\u003e\n  \u003cli\u003eNot recommended for short wet cures, fresh sausages, or quick-cook applications that call for Prague Powder #1.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eIs Modernist Pantry Prague Powder #2 safe to use in home curing?\u003c\/h3\u003e\n\u003cp\u003eWhen measured and applied according to recipe guidelines, Insta Cure #2 is the industry-standard for long cures; precision and following instructions are key.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eFollow the recommended rate of 1.1 g per 500 g of meat (4 oz per 100 lb) or recipe-specific directions.\u003c\/li\u003e\n  \u003cli\u003eUse accurate scales and avoid substituting volumes when possible to prevent dosing errors.\u003c\/li\u003e\n  \u003cli\u003eStore the product in a cool, dry place, out of reach of children, and label clearly in your kitchen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho 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.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003esodium nitrite, sodium nitrate, sodium chloride\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use Prague Powder #2 for quick-cure sausages?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: No. Prague Powder #2 is formulated for long cures; use Prague Powder #1 for quick or short wet cures.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: What is the recommended dose for home batches?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Use one level teaspoon per 5 lb of meat or 1.1 g per 500 g of meat for home curing recipes.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Modernist Pantry","offers":[{"title":"Default Title","offer_id":46002242125907,"sku":"B019EHK3IS","price":65.84,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/modernist-pantry-prague-powder-_2-front-pouch.jpg?v=1787184334","url":"https:\/\/spicestosnacks.ca\/products\/modernist-pantry-prague-powder-2-insta-cure-pink-curing-salt-400g-for-long-dry-cures-non-gmo-kosher","provider":"Spices To Snacks","version":"1.0","type":"link"}