Curing Salt (Prague Powder #2)
There are two types of curing salts used – Prague Powder #1 and Prague Powder #2, and they should never be substituted for each other.
One of the most common curing salts is Prague Powder #1, sometimes called Pink curing salt #1 or Insta Cure #1. Prague Powder #1 is used for meats that require short cures and will be cooked and eaten relatively quickly. Prague Powder #2 is used with meats that require long (weeks to months to even years) cures, like country-style hams, prosciutto, salami, pepperoni, and other dry sausages. These meats do not typically require cooking, smoking, or refrigeration before use.