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Types of curing salts
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?- nick fucco
- Post #27
- Forum: Food Safety
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Types of curing salts
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...- nick fucco
- Post #25
- Forum: Food Safety
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- nick fucco
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Hello from WI
- nick fucco
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Hello from WI
This is my first time in any forum but couldn't pick a better one to start with. I'm from WI and have been smoking your typical meats for about 10 years now. Helped my Dad smoke Italian sausage since I was little. Now my Dad has passed and at 44, I'm currently in the process of trying my first...- nick fucco
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- Forum: Roll Call
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- Album: Hello from WI
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