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🥩 Cure like a pro, taste the tradition!
Surfy's Prague Powder #2 is a 250g concentrated curing salt designed for slow-cured and air-dried meats like salami and prosciutto. Manufactured in the UK, it contains no colourings or anti-caking agents, ensuring a pure curing process. With a precise usage rate of 2.5g per kg of meat, it effectively protects against spoilage and harmful microorganisms, delivering authentic flavor and safety for your gourmet charcuterie projects.
| ASIN | B074PSQCJR |
| Best Sellers Rank | 25,304 in Grocery ( See Top 100 in Grocery ) 78 in Meat Seasoning |
| Brand | Surfy's |
| Brand Name | Surfy's |
| Container Type | box or pouch |
| Cuisine | Italian cuisine |
| Culinary Salt Type | Curing Salt |
| Customer Reviews | 4.5 out of 5 stars 165 Reviews |
| Item Package Weight | 0.26 Kilograms |
| Item Weight | 250 Grams |
| Item weight | 250 Grams |
| Manufacturer | Surfy's |
| Number of Items | 1 |
| Number of items | 1 |
| Package weight | 0.26 Kilograms |
| Sea Salt Variety | Kosher |
| Set Name | 250 g (Pack of 1) |
| Size | 250 g (Pack of 1) |
| Speciality | kosher |
| Specialty | kosher |
| UPC | 659436923195 |
| Unit Count | 250.0 gram |
| Unit count | 250.0 gram |
M**E
Good seller.
Good product. Good price. Prompt delivery.
A**1
Have used it a couple of time for dry cured meat, worked well!
Have used this according to measurements and online recipes to make dry cured beef, mine cured for about 7 weeks, and gave that classic dry cured taste and redness, overall happy. But mainly for protection from my understanding if dry curing for longer periods of time.
L**Y
Great curing salt
Great price and was perfect for curing corned beef
F**A
Excellent
Came here after watching John the chef make corned beef on yt. Seems like others did too, useful to tenderise any beef, especially rump, just don't cure it too long otherwise all beef turns into corned beef.
J**N
Good
Was perfect for my home made bresaola
T**O
Works perfectly
Used this product when doing a first ever attempt at homemade corned beef. It was sensational, and the curing powder did exactly as it should, and made the brisket a lovely pink/red colour inside. If you've never made homemade corned beef, I urge you to try it. Contents will also go a long way as I only used a teaspoon to 500G of brisket.
S**K
Don't use Prague Powder #2 for Corn Beef - dangerous. Use Prague Powder #1
Guy's that are using this for Corn Beef, it is dangerous to use Prague Powder #2 on meat your curing and probably consuming within 30 days. Prague Powder #2 is for a curing processes that take over 30 days. You should be using Prague Powder #1 for short curing like cornbeef. I know in John's video he states to rinse the meat after curing and they will help negate the danger but really shouldn't be using no.2. Prague Powder #2 contains Sodium Nitrate as well as Sodium Nitrite. The idea is that the Nitrate will keep the mear safe in an extended curing process once the nitrite has finished working, e.g beyond 30 days. Prague Powder #1 has no Nitrate and is safe for curing in a process that takes less than 30 days. The danger consuming unconverted nitrate that is still in the meat (i.e. hasn't fully converted to nitrate oxide gas is that it is a carcinogen.
N**5
Does what is says
As described.
Trustpilot
2 months ago
3 days ago