Hello! I’ve had this Prague Powder for a while now, but haven’t used it in some time. I started curing some bacon today and noticed the PP is losing its pink. Should I be worried? Will this affect the curing process? Thanks in advance!
There are two Prague powders or insta cure salts. #1 is for foods that will be cooked after curing- like bacon and #2 for foods that are not cooked like Coppa and Breseola
There is 6.25% Sodium Nitrate (NaNo2) in Prague Powder #1 & 2. There is 4% Sodium Nitrate (NaNo3) in Prague powder #2. Both are soluble in water and both are hygroscopic which means they absorb water from the air around them.
My suspicion is that your Prague powder has absorbed water and has turned color. It is not bad or harmful to use but I'm not sure if the amount of sodium nitrite would be the same by volume.
I've got Hoosier Farm Prague powder #1 in my pantry, and so far it is staying pink. One thing I do is tear that top seal off evenly all the way around on bottles like this, and be sure to put the lid on tight, so that the paper gasket on the lid makes full contact with the lip of the bottle. I am with Pastrami Joe on this, and think it is probably ok, but has absorbed moisture. I would personally use it and increase the amount used somewhat for this batch of bacon, then order a new bottle before you cure again.
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+1 on what JeffJ said. The pink is food coloring, to help you distinguish the PP from regular salt. My bag does have an expiration date, though. As long as you haven't hit that, you should be fine.
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