HI Everyone. I am glad to have found this forum.
I am going to try to make a Austrian/German meatloaf called Leberkäse. The recipe calls for Pökelsalz which is supposed to keep the meatloaf from turning grey as it cooks and would keep the meat a nice pink color.
Has anyone found an alternative to this Pokelsalz in United states? Is Prague Powder #1 an alternative?
Looking at the ingredients of Pokelsalz, it is Salt plus 0.5% Nitrite. Prague powder #1 has Salt plus 6.25% of Nitrite.
should I just use Prague powder #1 and reduce the amount used by 1/10?
Thanks for your help.