Pink Curing Salt is: Salt (NaCl) – basically sea salt/sodium chloride. Sodium nitrite (NaNO2) – helps protect the meat from unwanted bacteria. Sodium nitrate (NaNO3) – for over 30-day curing, sodium nitrate breaks down to sodium nitrite as the curing progresses. It converts and breaks down. Combine all the brine ingredients, except for the water, in a large bowl. Stir with a whisk to ensure there are no clumps. Add the water and stir until the salt has dissolved. Injecting the Meat (optional) To help the curing salt penetrate the meat, you can use a meat injector to inject the brine into the brisket. Using the Instant Pot: To cook corned beef in the Instant Pot, place the brined, rinsed beef brisket in the pot of the Instant Pot along with a quartered onion, a chopped carrot and a chopped stalk of celery. Cover with water by 1 inch. Set the Instant Pot to cook on High Pressure for 1 hour, 30 minutes. Release the pressure using a Quick Pack into a small bread pan really well. Doing this in portions will get you better results. Cover the bread pan with tin foil and place the bread pan in a large pan filled with water so that the water comes up 1/2 – 3/4 of the way up the bread pan with the spam in it. Place into preheated oven at 250 F for 3 – 4 hours. The correct dose for Prague powder no. 1 is one level teaspoon per 5 pounds of ground meat. The dose for Prague powder no. 2 is the same. Do not use the two together. Use proper measuring equipment (a teaspoon measure and an accurate scale for the meat). Conclusion This refers to the mix of Salt and Sodium Nitrite. It includes Cure #1, Prague Powder #1, Peklosol, Sal Nitrite, DQ & DC Curing salt, Insta-cure etc. gm The minimum amount of Nitrite curing salt that the US regulations say you must use is: gm The amount of Nitrite curing salt we suggest that you use is: gm 3. Hoosier Hill Farm Prague Powder Curing Salt #1. Hoosier Hill Farm offers a variety of baking and meat processing ingredients, as well as nuts, fruits, and snacks. Size: 1 LB; Usage: 1 teaspoon for 5 LBS meat; Price Per Pound: $10.99; Buy: Hoosier Hill Farm Prague Powder Curing Salt #1 (1 LB) - $10.99. Curing Salt for Jerky FAQ 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. Moderator. Hi everyone-- This new calculator uses my latest experiments in diffusion of curing salts in meat. Make sure you use the pull-down menu to indicate whether the thickness you enter is for a flat or a cylinder (like a ham or butt). Don't be surprised if the output is off by 10-20% from other recipes. Use of Prague Powder. Never mistake Prague powder for ordinary salt. As mentioned earlier, it’s much saltier than normal table salt, so a little goes a long way. For instance, one tablespoon of Prague powder will be enough to cure 5 pounds of meat cut into pieces. Also, consumption of Prague powder in large quantities can cause illness. kzoFX.