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  1. grabber

    rookie questions

    The stuff I use is titled Instacure #1 or Instacure #2/ aka. Prague Powder 1/2.  1 is used for cooked meat, 2 is for slow curing, long/ dry cured meat/ sausages.  Rate I use is 1+ 2/3 tsp per 5 lbs of meats/game, etc.  Never heard of the picklecure being used.
  2. grabber

    Beef snax sticks first try with qview

    Here's a website I found with a lot of sausage recipes- check it out-wedlinydomowe.pl/en/viewtopic.php?=5146.  Also, we have place here in WNY that has all kinds of seasoning, grinders, etc.- may want to look at sausagemaker.com.  All his products are of good quality and has a lot of good info.
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