How to apply Prague Powder #1 ?

[Winterrider]

Good grief , sorry about my post. That was suppose to be 3 pounds water. Proofread would be a good thing I guess.

 

[Winterrider]

Chopsaw has you covered with that link...

 

[chopsaw]

Good grief , sorry about my post. That was suppose to be 3 pounds water. Proofread would be a good thing I guess.

Lol. I was wondering , but hey I was ready to give it a try .

 

[jimmyinsd]

I want to thank the both of you for helping me out , I'm trying to get it right.

something to keep in mind, what works in 1 kitchen doesnt necessarily work in all kitchens. Different equipment, different meats, different.... there are always variables that makes "right" for one, not necessarily "right" for another. Critically follow food safety guidelines and let the rest of the stuff work out for what is right for you and your taste buds.

 

[fullborebbq]

I have a old malt mixer that i bought on a sale just for mixing the water and cure and spices together!

I bought a Ninja blender, but then I often do 25 -50 lb batches of sausage or snack sticks.

Most A.C Legg packages have some guidelines on water or Ice water contents to use. As was stated before if stuffing into smaller casings a bit more water will help. Also if you let the meat mix set too long it will tighten up and be a problem to stuff in casings. Especially snack sticks!