I want to try making some pepperettes and I want to use prague for a cure. I am going to be smoking them to 160. Can I use prague 1 or prague 2. I am making them out of pork and beef. I plan on mixing the spices and cure with a little water, adding to the meat, stuffing in casings and smoking and keeping in the freezer. Which is better for this method, Prague#1 or#2. or does it matter. Is the rate for both 1\4 tsp per pound.
