It says, and I quote, "Prague Powder 250 grams" Hence the confusion. I will trundle back to the store I bought it at, but I do not expect anything except, "Sorry, sir, we don't know."
It seems to me that the Sodium Nitrate in #2, often described as "time capsules" of protection for air dried meats, shouldn't be a problem for cooked meats, but I hate to make bacon and feed it to my family based on an assumption.
Getting the "good" stuff, i.e. labeled Prague Powder #1 from the States is a 45 to 60 day process as I am impatiently waiting for my Pizza Kettle and some stuff for cheese making to show up. If #2 is okay for bacon, I'm good to go regardless. No Morton TenderQuick around these parts either. Drat!
Rereading the post above me:
Okay, so Prague #2 is used in air dried meats, but sometimes those meats are fried occasionally as part of food prep. Bologna in a fried bologna sandwich is often hit with high heat. Pizza made in WFO hits 700F to 1000F, no pepperoni allowed? I'm not disputing Matt A's post, just puzzled.
Another Tandang Overseas - Weber 22.5 OTG/Smokenator 1000/Pizza Kettle - 2 Thermapens - Mabuhay BBQ