Prague Powder #2 aka Insta Cure #2, pink curing salt, or Sel Rose is composed of 6.75% Sodium Nitrite, 4.00% Sodium Nitrate and 89.25% Sodium Chloride. It used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing. Prague Powder #2 is recommended for meats that require long (weeks to months) cures, like hard salami and country ham. For sausage making Prague Powder #2 is used at a rate of 4oz to 100lbs of meat and is best incorporated into the mix by dissolving in a small amount of ice cold water and adding at the same time as the rest of the seasoning ingredients. For making smaller amounts of the sausage use one level teaspoon to 5lbs of meat. Recommended usage for curing is 1.1g per 500g of meat. Recommended usage for curing is 1.1g per 500g of meat.