Board index ‹ Barbecue Board ‹ Ask Steven ‹
Do you have burning questions that need to be answered? A live-fire dilemma that needs to be solved? There are no secrets between grill masters. So I give you “Ask Steven,” a new forum, where you can ask me anything about food and flame. Post your questions here, and I’ll respond as quickly as I can, though at times, because I’m traveling around Planet Barbecue (and you can ask me about these adventures too), it might take me a couple of days to reply.
Wed Jan 13, 2016 12:15 pm
In episode 107 you call for the usage of Prague Powder for the Canadian Bacon. My question is "Do you use Prague Powder #1 or Prague Powder # 2? You don't say which one to use in the video and it doesn't say in the recipe posted on line. I want to try this recipe soon. Thanks!!
Wed Jan 11, 2017 3:18 pm
I use Prague Powder #1 (.aka. InstaCure #1, pink salt). #2 has sodium nitrates as well as sodium nitrites and to my knowledge is used in making dried/fermented sausages/uncooked sausages. I use it in Canadian bacon, belly bacon and pastrami.
Sat Jan 21, 2017 6:45 am
I use Prague Powder #1, sometimes called pink curing salt. It contains sodium nitrite. Rough proportion for a brine is 1 tablespoon for every gallon of water.
Thanks for writing!
Return to Ask Steven