 It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt.The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by that time a dry cured sausage is ready to be eaten, no sodium nitrate should be left.For this reason it is recommended for meats that require long (weeks to months) cures, like hard salami and country ham.