Prague Powder #2, also known as as InstaCure #2 or Slow Cure, contains 6.25 percent sodium nitrite, 4 percent sodium nitrate, and 89.75 percent sodium chloride (salt). One level teaspoon will cure 5 pounds of meat. Use for products that will be dry-cured for an extended time, such as country-style hams, prosciutto, salami, pepperoni, and other dry sausages.