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Too much Prague powder!
Yep, all 80 lbs. Cured, smoked, packaged and frozen so there's no way to dilute it. Questionable sources have suggested boiling the sausage before frying it will lower the nitrite levels in finished product, but it's hard to find info on what happens to nitrite over time & in cooking.- justlearning81
- Post #9
- Forum: Info and Practices
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Too much Prague powder!
Ah! No, sorry, 4 tsp per 5 lbs!- justlearning81
- Post #5
- Forum: Info and Practices
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Too much Prague powder!
I mixed 1 oz sodium nitrite with 1 lb salt. The recipe called for 4 tsp salt per 5 lbs ground. 4 tsp curing salt(sodium nitrite/salt mix) per 5 lbs meat was added instead.- justlearning81
- Post #3
- Forum: Info and Practices
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Too much Prague powder!
Hello all, I made 80lb fresh pork sausage this past weekend. Cold smoked, looks great. Problem is, we used the 'many hands make light work' method, and realized after it was all packaged up that there is about 3x the amout of prague powder in it as there should be. (Not sure if practices are...- justlearning81
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- Replies: 15
- Forum: Info and Practices
