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Prague Powder

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    Prague Powder

    Hello all, I’m going to be making some bacon Sunday or Monday and in searching locally for the Prague Power #1 called for in the public side’s recipe, the closest I could find is “Smokehouse Curing Salt.” Anyone know if they’re one in the same?

    #2
    Never mind! I have answered my own question. Yes it’s the same. 6.25% Sodium Nitrite

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      #3
      Nice! Thank you for checking! Very important! Best of luck with your curing, my friend. Rip that stuff ion the KBQ, you won't regret it!

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      • JakeT
        JakeT commented
        Editing a comment
        Definitely, going to use white oak for this smoke! Do you usually use bottom, top or combo of poppets for bacon?

      • Spinaker
        Spinaker commented
        Editing a comment
        I use a combo because you are not going to smoke it too long. So a little dirtier smoke is fine. JakeT

      • JakeT
        JakeT commented
        Editing a comment
        Spinaker, about what I was planning. Almost like cooking tri tip configuration.

      #4
      I have had great success curing for 7 to 8 days...…..good luck!!

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        #5
        kbremer really, I was hesitant to go over 3 days for fear of over salting! My belly is barely an inch thick at best.

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          #6
          Originally posted by JakeT View Post
          kbremer really, I was hesitant to go over 3 days for fear of over salting! My belly is barely an inch thick at best.
          Make sure to use the curing calculator and only go about 20% longer than the prescribed curing time.

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          • JakeT
            JakeT commented
            Editing a comment
            Makes sense, I try not to go too far away from the recipes because I know Blonder’s scientific input is usually factored in in some way or another.

          • Spinaker
            Spinaker commented
            Editing a comment
            Oh yeah! It's his calculator! Jake T

          • BriggsBBQ
            BriggsBBQ commented
            Editing a comment
            Spinaker, what bad happens if you go over the normal cure time? I understand in the Prague #2 since the nitrate converts to nitrite over time. Just want to learn more.

          #7
          I have always gone over 6 days. make sure you rinse good. I am not a salt user at all, and some times it seems like I should have used more salt. I also use a wet brine. I tried the dry, the taste was not as good. Using wet, it appeared the belly had a darker color.

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          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Wet has more water to attract more smoke. I found the same thing out on pastrami, never doing dry again.

          #8
          Speaking of which, what do ya'll think of this recipe? https://www.traegergrills.com/recipe...d-smoked-bacon Spinaker Jerod Broussard
          Last edited by CaptainMike; October 19, 2018, 11:21 AM.

          Comment


          • Henrik
            Henrik commented
            Editing a comment
            Hmm, it says "page not found", could you check the link please?

          • CaptainMike
            CaptainMike commented
            Editing a comment
            Try it again Henrik

          • Henrik
            Henrik commented
            Editing a comment
            Thanks, cap, that recipe sounds good! Works on all grills too. I wouldn't bother with the ice block though.

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