We process all orders within 1 to 5 business days, with delivery times varying based on your location and shipping method selected at checkout. Once your order has shipped, you'll receive a confirmation email containing your tracking information, which becomes active within 24 hours. Please note that orders are not processed on weekends or public holidays, and shipping times may be extended during periods of high order volume. Any customs duties, import taxes, or related fees are the responsibility of the customer. If your order arrives damaged, please retain the original packaging and contact the shipping carrier to initiate a claim as soon as possible.
Commercial-Grade Curing Salt Engineered for Precision Dry Curing Applications
Modernist Pantry The Sausage Maker Prague Powder #2 is a professional curing salt formulated for traditional dry-cured meats that require extended curing periods. Designed for consistent blending and reliable curing performance, this specialized curing agent supports the production of products such as salami, pepperoni, country ham, dry-cured sausage, and other fermented or air-dried meats.
Manufactured for precision and consistency, Prague Powder #2 is intended for recipes requiring long-term curing and should be used only according to established curing guidelines and measured accurately for every batch.
Technical Specifications & Engineering Data
| Specification Metric | Commercial Product Data |
|---|---|
| Manufacturer Brand | Modernist Pantry |
| Product Name | The Sausage Maker Prague Powder #2 |
| Product Type | Curing Salt |
| Net Weight | 2 oz |
| Physical Dimensions | 0.5 in. × 4 in. × 6.5 in. |
| Package Weight | 1.76 oz |
| Recommended Application | Long-Term Dry Curing of Meats |
| Packaging Format | Resealable Pouch |
| Intended Users | Professional Processors, Artisan Butchers, Home Charcuterie Makers |
| Country of Manufacture | Not Specified |
Core Operational Features
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Designed for Long-Term Curing: Specifically formulated for dry-cured and fermented meat products that require extended curing times before consumption.
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Consistent Professional Performance: Manufactured to provide reliable curing consistency when accurately measured and incorporated into approved curing recipes.
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Fine Powder Formula: The fine texture disperses evenly throughout meat mixtures, promoting uniform distribution during preparation.
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Ideal for Traditional Charcuterie: Suitable for salami, pepperoni, dry-cured sausages, country hams, and other specialty cured meat applications.
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Convenient 2 oz Package: Compact packaging is easy to store while providing enough curing salt for multiple batches depending on recipe requirements.
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Precision Ingredient: Intended to be measured carefully using established curing formulas and professional food safety practices for accurate results.
Built for Professional Curing Applications
Modernist Pantry The Sausage Maker Prague Powder #2 is an essential ingredient for butchers, charcuterie producers, specialty meat processors, culinary professionals, and serious home sausage makers producing traditional dry-cured meats. When used correctly in approved recipes, it supports consistent curing performance for products requiring extended maturation and aging periods.