PRAGANDA versus SALT

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It is sometimes referred to as quick salt, butcher salt or pickling salt. Praganda is a Czech product and the trademark was registered on September 3, 2003. Praganda butcher's salt is used only for the production of sausages, such as smoked meat or sausages, but also for the production of canned and semi-canned food. It ensures the stability of coloring and taste properties of meat products. This iodine-free nitrite salt protects meat products from fat oxidation and has preservative properties. Dosage is recommended 20 to 22 g per 1 kg of work into heat-treated products, 22 to 24 g per 1 kg of work into products in the cold way.

The producer states that Praganda is intended exclusively for use in the meat industry and for the production of home-made sausage specialties or for loading (vaccinating) meat before smoking, grilling or grilling. Sausage fast salt is marked with the code E250 in the composition of food. Due to the presence of sodium nitrite in the mixture, it must not be used for direct salting of food.

Praganda has its supporters and opponents. It could be stated that there is a senseless "word war" between the "Pragandists" and the supporters of pure salt. The nitrite contained in Praganda is not healthy, but it will prevent a lot of bad things like Botulism, ringworm infection and Trichinella, for which it is toxic.

Ordinary salt is full of pathogenic and hemolytic microbes as well as coliform bacteria, which can cause intestinal problems, but also serious diseases. It also contains fungi and putrefactive microorganisms. They do not grow in the salts themselves, but they become clogged because they are contained in it. The addition of Praganda, which contains 0.5-0.6% nitrite from the production to the salt weight, inhibits / eliminates all living microorganisms, whether of microbial or non-microbial origin. This amount is demonstrably sufficient and the regulation stipulates a maximum amount of 200 mg of nitrite per 1 kg of meat. This standard is complied with when using Praganda with a margin of more than 50%. Thus, the nitrite contained in Praganda as a source of food poisoning is practically out of the question. 

Of course, if you eat two pounds of smoked meat or sausages of dubious origin and you will be sick, it is not surprising, but Praganda is not to blame. Cheap meat products from retail chains will definitely not prolong your life. The medical opinion that sausages should not be consumed by young children under the age of three is also unquestionable. If a small child eats salami and sausages daily, nitrite intake can cause anemia. From our point of view, however, it is incomprehensible how someone can "tear" salami into small children every day, and as in everything, "everything is too bad".

When you salt Praganda and follow the standards, you consume only a negligible amount of nitrite. Praganda is also a product, for the novice smoker and when used correctly, halfway to success, without additional health risks and disappointment from the results of your efforts.

Older methods of loading meat for smoking used only table salt (NaCl) and a long salting time (up to 6 weeks). Later, a so-called salnytr, which is potassium or sodium nitrate (KNO3, NaNO3) and contains an unpredictable proportion of harmful nitrate, was added to the salt in small amounts. The rate of salinity increased little, but the color of the flesh after it was beautifully red. Later - and in fact to this day - it is used to load meat for smoking Praganda. By using it, we not only achieve the color of the meat, but the time required for loading is reduced to 14 days. As already mentioned in Praganda, in addition to salt, potassium nitrate and sugar, nitrite salts are also present in small amounts, and these cause the disruption of muscle fibers and the subsequent rapid decay and salting of the meat.

Praganda Speed Salt can be bought in some drugstores, Albert, Tesco, Kaufland stores and online stores. The price for a small package (250 g) is around 12 crowns. Larger packages are also available on the market, weighing 1 kg, 5 kg, 10 kg and 50 kg.


 

When you salt Praganda and follow the standards, you consume only a negligible amount of nitrite. Praganda is also a product, for the novice smoker and when used correctly, halfway to success, without additional health risks and disappointment from the results of your efforts. Older methods of loading meat for smoking used only table salt (NaCl) and a long salting time (up to 6 weeks). Later, a so-called salnytr, which is potassium or sodium nitrate (KNO3, NaNO3) and contains an unpredictable proportion of harmful nitrate, was added to the salt in small amounts. The rate of salinity increased little, but the color of the flesh after it was beautifully red. Later - and in fact to this day - it is used to load meat for smoking Praganda. By using it, we not only achieve the color of the meat, but the time required for loading is reduced to 14 days. As already mentioned in Praganda, in addition to salt, potassium nitrate and sugar, nitrite salts are also present in small amounts and these cause disruption of muscle fibers and subsequent rapid decay and salting of the meat.  Praganda Speed Salt can be bought in some drugstores, Albert, Tesco, Kaufland stores and online stores. The price for a small package (250 g) is around 12 crowns. Larger packages are also available on the market, weighing 1 kg, 5 kg, 10 kg and 50 kg.       _cc781905-5cde-3194-bb3b-136bad5c78d -bb3b-136bad5cf58d_     _cc781905-5cde-3194-bb3b-136bad5cf58d5bcc_cc781905bc -5cde-3194-bb3b-136bad5cf58d_      -5c78-bbcb-136bad5cc58-_ bb3b-136bad5cf58d_       _cc781905-5cd-_cc781905-5cde-3194 5cde-3194-bb3b-136bad5cf58d_     _cc781905-5cde-3194-bb3b- 136bad5cf58d_       _cc781905-5cde-31943cc-5894c 3194-bb3b-136bad5cf58d_       _cc78b05c3cccccccc       _cc781905-5cde-3194-bb3b-136bad5c78d -bb3b-136bad5cf58d_     _cc781905-5cde-3194-bb3b-136bad5cf58d5bcc_cc781905bc -5cde-3194-bb3b-136bad5cf58d_     _cc781905-5 cde-3194-bb3b-136bad5cf58d_      -5c78-bbcb-136bad5cc-5894 -136bad5cf58d_      
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