doctord1955
Smoking Fanatic
Yes each one has its place as well as each one of us has our own opinions! What is right for my curing needs might not be right for next person!
But have you tried the hi mountain buckboard bacon cure if not try it
But have you tried the hi mountain buckboard bacon cure if not try it
I have not tried it. Heard Hi mountain is salty?
Im going to smoke sausage and was wondering which curing salt to use. I have Prague powder #2 but now think I should of purchased #1. I'm going to slow smoke until IT reaches 152* F and then just let them get a cold smoke after that. We let these hang and dry a bit after taking them out of freezer before we eat them or sometimes eat them before they dry out completely. Am I alright with the Prague #2?
Thank you. I ordered the #1 and sent back the #2. Is there a certain amount of time it should be mixed in meat before going into smoke house?