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Sausage Maker seasonings / landjager

post #1 of 3
Thread Starter 

Spent some money at sausage maker, one mix was Landjager , that calls for cure number 2 , but smoked / cooked to internal temp  of 152 . Gives the option to hang to dry more after the smoke / safe temp .

 

Has anyone used this ? Not sure why it calls for cure 2 if its cooked .  

post #2 of 3
I just looked at the description on The SauageMakers site and it mentions using #1 or 2 depending on which process you'll be using.

Use Insta Cure No. 2 for dry-curing or Insta Cure No. 1 for smoking and stuff into 35-38mm hog casings (Insta Cure and casings sold separately).

Don't use #2 unless you're dry curing.
Let us know what you think of the mix
post #3 of 3
Thread Starter 

Dan , thanks for the reply . I know the difference in the two curing methods . The label on the jar  says use #2 , cook to 152 , to remove more moister let hang at 50 / 60 degrees .  Just thought I was missing something . Thanks again . 

 

Chop 

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