WIkipedia says: In the sausage industry the nitrites and nitrates are pre-formulated into a product called Prague powder #1 and Prague powder #2. Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride and is used for the preparation of all cured meats and sausages other than the dry type. Prague powder #2 contains 1 ounce of sodium nitrite and 0.64 ounces sodium nitrate per pound of finished product (the remaining 14.36 ounces is sodium chloride) and is used for the preparation of Cured dry sausages. Prague powder #2 should never be used on any product that will be fried at high temperature (eg. bacon) because of the formation of nitrosamines.
prague powder and sodium phosphate
baking soda i think.......... Yeah right... It's probably still "Prague Powder," there's #1 and #2 however, one being nitrite, and two being nitrate, nitrate being for dried sausages primarily, nitrite is for things like ham/bacon and cold smoked meats.
use water to wash the powder out
use water to wash the powder out of your eyes
use water to wash the powder out of your eyes
Being an in line you should have no trouble with pellets.
use water to wash the powder out
...IN your eyes or in a cut or wound? Use water to wash the powder out
use water to wash the powder out of eyes
If it is a fire caused by petrol, use powder to extinguish it.
use water to wash the powder out of your eyes
use water to wash the powder out of your eyes