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🥩 Cure like a pro, naturally flawless every time!
Surfy's Prague Powder #2 is a 250g UK-manufactured, colouring-free curing salt designed for slow air-dried meats like salami and prosciutto. With a precise usage rate of 2.5g per kg, it ensures safe, consistent curing by protecting against spoilage microbes without compromising natural flavor.
| ASIN | B074PSQCJR |
| ASIN | B074PSQCJR |
| Customer reviews | 4.5 4.5 out of 5 stars (150) |
| Date First Available | 16 February 2024 |
| Is Discontinued By Manufacturer | No |
| Manufacturer | Surfy's |
| Manufacturer | Surfy's |
| Package Dimensions | 19.8 x 12.6 x 1.3 cm; 250 g |
| Package Dimensions | 19.8 x 12.6 x 1.3 cm; 250 g |
M**E
Good product. Good price. Prompt delivery.
L**Y
Great price and was perfect for curing corned beef
J**N
Was perfect for my home made bresaola
N**5
As described.
S**K
Guy's that are using this for Corn Beef, it is dangerous to use Prague Powder #2 on meat your curing and probably consuming within 30 days. Prague Powder #2 is for a curing processes that take over 30 days. You should be using Prague Powder #1 for short curing like cornbeef. I know in John's video he states to rinse the meat after curing and they will help negate the danger but really shouldn't be using no.2. Prague Powder #2 contains Sodium Nitrate as well as Sodium Nitrite. The idea is that the Nitrate will keep the mear safe in an extended curing process once the nitrite has finished working, e.g beyond 30 days. Prague Powder #1 has no Nitrate and is safe for curing in a process that takes less than 30 days. The danger consuming unconverted nitrate that is still in the meat (i.e. hasn't fully converted to nitrate oxide gas is that it is a carcinogen.
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