It seems to be way more than other recipes call for. I made the brine and was just about to put my 2.17 lb pork loin it but then got cold feet reading about prague powder and it can be dangerous to use too much. Please help! Read in another post about prague powder that I could post the recipe here and know if it is safe or not. 1 teaspoon English mustard powder; 1 teaspoon garlic powder; ½ teaspoon (2g) Prague powder #1; ½ teaspoon thyme; ½ teaspoon ground coriander; ¼ teaspoon mace; Method:-Roughly cut the pork shoulder up with a sharp knife and then pass through the grinder using a 4mm plate. Place the ground meat back in the refrigerator while you make the Prague powder #1 is mixed into salt and sugar (and sometimes other seasonings like pepper or garlic powder) and the ingredients mixed very well so the Cure #1 is blended very well. I divide my mixture in half. one half goes on the fat side + all 4 edges. The other half goes on the meat side. The dye does not impact the flavor or color of the preserved food. As the name goes, this salt is best used to cure meat. Prague powder #1, which contains 93.75% salt and 6.25% sodium nitrite, is Curing salts go by many names, Instacure #1, Prague Powder #1, Pink Salt and many more. Just make sure it is 6.25% sodium nitrite and the rest is salt. The problem is that too little curing salt will not protect the meat and too much can make you sick. It is imperative you use the right amount. There are two ways of introducing curing salts. 1 tablespoon pink curing salt (Prague Powder #1 or Insta Cure #1) 3/4 cup dark brown sugar; 2 tablespoons crushed black peppercorns; 2 tablespoons fresh or used coffee grounds ; Directions [Step 1] In a bowl, combine kosher salt with pink curing salt, brown sugar, peppercorns, and coffee grounds. Mix thoroughly. Divide by 1000, then multiply each ingredient by that number. For example, if your belly weighs 2650 g, you need to multiply the ingredients specified above by 2.65. Rub the belly with maple syrup. Combine the salt, Cure #1, and black pepper in a small bowl. Apply the dry cure mix evenly on all sides of the pork belly. Use a sharp knife or partially freeze the meat before slicing. Here is my Slicing Meat Page for more information. Using a ziplock bag allows you to use less ingredients, saving money on marinades. Put meat in the ziplock bag and roll it up expelling all of the air inside. This allows all the meat to be covered by a relatively small amount of Instructions. Place your ham in the plastic container that you’ll be using to cure it. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. For a piece of meat weighing about 5 pounds, 1 teaspoon of curing salt is needed. Put another way, 4 ounces of Prague powder #1 will cure 100 pounds of meat. It's important to follow the Btcf2.