Prague Powder - South African Supplier

Air dried cured Meat Techniques

Prague Powder - South African Supplier

Postby JohnT » Tue Aug 20, 2013 8:51 am

(Mods, if this is posted in the wrong forum section, please move it)

Prague Powder - South African Supplier

In my search for the above, I found that the supplier "Crown National" in South Africa (with branches all over the country) supplies Prague Powder and Prague Powder NN. I have contacted them and found the following:

"Prague Powder NN" is closest to Cure #1 BUT contains 91% salt, 8% Sodium Nitrite and 1% dies, anti caking agent etc. the representative for Crown National claims that the powder be applied at 2g per 1kg meat block. I will have to warm up my brain cells and check the actual percentages to ensure this is the correct quantity.

"Prague Powder" is closest to Cure #2 BUT contains 90,06% salt, 5,9% Sodium Nitrite, 4,0% Sodium Nitrate. This appears comparable with the amounts contained in the Cure #2 sold on sausagemaking.org.

The above said, I now wonder if there are any other South African members on the forum that I can correspond with to find suppliers of starter cultures for fermented sausages as neither of the two main suppliers in South Africa stock them.

John in Cape Town
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Re: Prague Powder - South African Supplier

Postby wheels » Tue Aug 20, 2013 9:40 am

2gm per kg of boneless meat will be fine for the NN. If you want to calculate other amounts etc, I have a calculator here:

http://www.localfoodheroes.co.uk/calcul ... ure_bacon/

HTH

Phil
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Re: Prague Powder - South African Supplier

Postby JohnT » Tue Aug 20, 2013 12:10 pm

Hi Phil, thanks for the link to your calculator and site. I must admit that I am a regular visitor as it is also packed with information and a great source of inspiration. Well done and thanks for keeping it!

John
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Re: Prague Powder - South African Supplier

Postby wheels » Tue Aug 20, 2013 12:31 pm

:oops: :oops:
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Re: Prague Powder - South African Supplier

Postby shak86 » Tue Apr 05, 2016 2:08 pm

Hi John, old post but ill give it a shot anyway. I was wondering if you ever found any suppliers in Cape Town for starter cultures? I am venturing into making my own salami and other fermented sausages and I would appreciate any help with this.
I have looked at Freddy Hirsch, they have 2 cultures on their website but no info on price and how to purchase them.
Cheers
Kyle
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Re: Prague Powder - South African Supplier

Postby JohnT » Tue Apr 05, 2016 3:12 pm

Kyle, I have never been able to find cure #1 but Deli Spices has a product called "Quick Cure", which is available in a 2kg bag for around R38.00. It is 6% Sodium Nitrite, 3% Sodium Nitrate and the remainder being salt. They have a web site www.delispices.co.za. This is ideal for salami and fermented sausages. Deli Spices is just up the road from Freddy Hirsch, a few streets on the Goodwood side, I think it is C/o Voortrekker and 13 or 14th Ave. they also have branches all over the country. Hope that helps.
John. 0825516794
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