Prague Powder #1 calculation for bulk meat

[stuturf15]

I would like to try making hot dogs but I need to know how much Prague powder to use in relation to the weight of the meat.

Thanks in advance.

[02ebz06]

I believe .25% of the meat weight.
Others can confirm or deny...

[johnec00]

0.25% (as 02ebz06 posted) works out to 2.5 grams per kilogram of meat . . . Or if you are using volume, 1 teaspoon per 5 pounds meat.

[texastweeter]

Backroadmeats is the one for that.

[Backroadmeats]

Yes sir!! 1 Oz per 25 lbs.. or just use the AR calculator below..

[STEbbq]

See the AR curing calculator at the bottom.

https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely/

[johnec00]

The curing calculator is for wet cures. The original poster asked about the quantity to mix into sausage (hot dogs).

If you wish to use the curing calculator, enter the weight of meat, zero liquid, don't care shape don't care thickness and 150ppm and you'll get pretty close to the normally used 2.5 grams per kilogram of cure #1 for sausage.

[johnec00]

Here's several recipes for hot dogs that you might find useful:

1. https://www.meatsandsausages.com/sau...ankfurter-beef

2. https://twoguysandacooler.com/frankfurter/

3. https://twoguysandacooler.com/hebrew...py-cat-recipe/ (My favorite)

[stuturf15]

Thanks to all who responded.

[Miss Jamie]

I am not a 100% sure, as I've been trying to find this answer too. I have mathematically analyzed a dozen of 2Guys recipes and Eric uses 2.5 grams per kg. This works out to be 0.0025 %. So just multiply your total meat mass (grams or kilograms) and multiply by 0.0025 and you will have you amount in grams.

[Bob K]

Can confirm, been doing this for years in sausage making, 0.25% (1/4 of 1%) works perfectly every time.

johnec00 is also correct - for a 5# batch, 1 level, not-packed teaspoon of PP#1 is about exactly right, works out to 0.2 oz., or right about 5g