Kristina Vankova
“Prague powder” is not something you buy in Prague. It’s a curing salt used to preserve meat — the difference between raw sausage and safely-cured salami, between fresh pork and prosciutto. This guide explains what it is, why it’s called “Prague powder”, how to use it safely, and where to buy it.
Quick answer
- What it is: A blend of sodium chloride (table salt) + sodium nitrite (curing agent). Two versions exist.
- What it does: Prevents botulism during meat curing, gives cured meats their characteristic pink color and flavor.
- Why “Prague”: Named for the city where the specific 6.25% sodium nitrite formulation was standardized in the early 20th century.
- Where to buy: Online (Amazon, sausage-making supply stores). Not usually in grocery stores.
- Safety warning: Sodium nitrite is toxic in large doses. Follow recipes precisely.
Prague Powder #1 vs #2
Prague Powder #1 (also called Insta Cure #1, Pink Cure #1)
- Composition: 6.25% sodium nitrite + 93.75% sodium chloride.
- Use for: Meats that will be cooked, smoked, or eaten within a few weeks. Bacon, corned beef, pastrami, hot smoked sausages, ham, fish.
- Standard usage: 1 tsp per 5 lbs (2.27 kg) of meat.
Prague Powder #2 (also called Insta Cure #2, Pink Cure #2)
- Composition: 6.25% sodium nitrite + 4% sodium nitrate + 89.75% sodium chloride.
- Use for: Dry-cured meats aged for months — salami, prosciutto, dry-cured sausages. The sodium nitrate slowly converts to sodium nitrite over long cures.
- Standard usage: 1 tsp per 5 lbs (2.27 kg) of meat.
Do not substitute one for the other. Using #2 in fresh sausage that will be eaten quickly can be dangerous (excess residual nitrate). Using #1 in dry-cured salami won’t cure long enough.
Why the pink color?
Curing salts are dyed pink specifically to prevent kitchen accidents — you should never confuse curing salt with regular table salt. Even a teaspoon of Prague powder eaten straight is toxic.
Where to buy Prague powder
Most home cooks buy online. Reliable options:
- Prague Powder #1 by Butcher & Packer — the industry-standard formulation.
- Prague Powder #2 by Hoosier Hill Farm — for long dry-cures.
- The Sausage Maker’s Insta Cure #1 — respected brand among home charcutiers.
How to use Prague powder safely
Weighing matters
Curing salt use is measured by weight of meat, not volume. A kitchen scale that measures to at least 1g accuracy is essential.
- Escali Primo digital kitchen scale — 0.1g precision, cheap, reliable.
Standard rate
For both Prague Powder #1 and #2: 2.5 g per 1 kg of meat (about 1 tsp per 5 lb). This yields 156 ppm sodium nitrite in the finished cured meat — the industry-standard safe upper limit.
Never exceed the rate
More curing salt does not mean better cure. Excess sodium nitrite is toxic. Follow recipes and rates from established sources: Michael Ruhlman’s Charcuterie, Stanley and Adam Marianski’s The Art of Making Fermented Sausages, or the USDA’s cured-meat guidelines.
Recipes to try
Home-cured bacon (uses Prague Powder #1)
Mix 25 g kosher salt + 15 g brown sugar + 2.5 g Prague Powder #1 per 1 kg pork belly. Rub thoroughly, refrigerate 7 days flipping daily, rinse, air-dry overnight, cold-smoke or hot-smoke, slice.
Simple dry-cured salami (uses Prague Powder #2)
Best learned from a book — proper dry curing requires temperature/humidity control and takes 4-8 weeks. Start with:
- “Charcuterie” by Michael Ruhlman — the canonical modern American home-cure book.
- “The Art of Making Fermented Sausages” by Stanley Marianski — the technical bible.
Equipment for a serious home curing setup
- Digital kitchen scale (0.1g) — essential.
- Meat grinder attachment for KitchenAid — if you’re making sausage.
- Sausage stuffer — for making linked sausages.
- A dedicated mini-fridge with humidity control for dry-cure aging.
Alternatives to Prague powder
Some traditions use celery juice powder (which is naturally high in nitrates) as a “natural” cure. The chemistry is identical — sodium nitrite is sodium nitrite, whether from a lab or celery. The main difference is that celery powder is legally allowed to be labeled “no nitrites added” in some countries, which is misleading. If you want to cure meat, use Prague powder in measured amounts.
Is cured meat safe to eat regularly?
Some studies link high consumption of processed cured meats with increased colorectal cancer risk (WHO Group 1 carcinogen classification). Home-cured meats eaten in moderation are unlikely to be a significant health risk for most people. Follow proper curing procedures — the risk from botulism in improperly cured meat is far higher than the risk from moderate cured-meat consumption.
Prague and cured meat — the actual Czech connection
The “Prague” in Prague powder is the city, and the formulation was standardized by the Prague-based Griffith Laboratories in the 1930s (Griffith later relocated to Illinois). Czech cuisine has a very strong cured-meat tradition — jitrnice, jelita, klobása, prague ham (pražská šunka). If you’re in Prague, visit Bakešova či Naše Maso (butcher shops in the Old Town) for excellent examples. See our Czech sausages guide for more.
FAQ
Can I use Prague powder as regular salt?
No. Prague powder contains sodium nitrite which is toxic in large doses. Use only for curing, in measured amounts.
Is Prague powder the same as pink Himalayan salt?
Completely different. Prague powder is a curing salt with sodium nitrite; pink Himalayan salt is just mineral-tinted table salt.
How much Prague powder for 1 pound of meat?
1 g (approximately 1/4 teaspoon) per 1 lb (450 g) of meat. Weigh, don’t measure by volume.
Where can I buy Prague powder in Europe?
Search “curing salt” or “pökelsalz” on Amazon.de, or check butcher-supply websites in the UK, Germany, or Czech Republic (e.g., Naše Maso in Prague).
