Use a large mixing bowl to dissolve the sugar, salt, and Prague powder into the distilled water. Place the turkey legs in a gallon ziplock bag, then pour the brine in. Add the bay leaves and seal the bag. Allow the legs to brine for 24 hours in your refrigerator. At the end of the 24 hours, remove them from the brine and give them a quick rinse. Cure #1 (also known as Instacure #1, Prague Powder #1 or Pink Cure #1) For any aspiring sausage maker it is a necessity to understand and know how to apply Cure #1 and Cure #2, as those two cures are used worldwide though under different names and with different proportions of nitrates and salt. Dissolve salt, sugar and Prague Powder #1 in half of water over low heat in shallow, non-reactive (stainless steel) container. Add ice to make 1 gallon yield, then chill brine. Inject brine throughout meat using flavor injector and place meat in brine liquid, along with pickling spices, 4 bay leaves and crushed red pepper. 3 teaspoons pink curing salt, such as Prague Powder 1 teaspoon mustard seeds 1 teaspoon black peppercorns 10 whole cloves 10 allspice berries 10 juniper berries 2 bay leaves 3 pounds flat-cut beef Contains 1 lb. of Premium Curing Salt Prague Powder No.1 Pink Curing Salt; Also Known as pink salt , curing salt #1 prague powder no. 1 or Instacure no. 1; Use 1 oz per 25 lb of product or 1 level teaspoon per 5 lb product; The basic cure used for hams, turkeys, fish, smoked sausage. 6.25% sodium nitrite. Use cure mixtures that contain nitrite (e.g., Prague Powder 1, Insta-Cure 1) for all meats that require cooking, smoking, or canning (PHS/FDA 2001). Dry cure using 1 oz. nitrite per 100 lbs. meat maximum. For sausages use ¼ oz. per 100 lbs. (Reynolds and Schuler 1982). 7. Prague salt . Prague salt or powder is a type of pink salt that will help you cure your meat without altering its flavor significantly. Prague powder is one of the most commonly used curing salts all over the world thanks to its efficiency and similar color to saltpeter. What color is your Prague Powder 250 grams? Generally speaking Prague Powder #1 is Pink. Generally speaking Prague Powder #1 is Pink. (Prague Powder #1, Insta Cure #1, DQ Curing Salt #1 etc.. are all the same with 6.25% Sodium Nitrite and 93.75% Salt) it is used for any type of cured meat product that will require cooking, such as bacon, hams etc.. .

how to use prague powder