Going to try some pepperettes

Discussion in 'Sausage' started by skhunter, Oct 6, 2008.

  1. I want to try making some pepperettes and I want to use prague for a cure. I am going to be smoking them to 160. Can I use prague 1 or prague 2. I am making them out of pork and beef. I plan on mixing the spices and cure with a little water, adding to the meat, stuffing in casings and smoking and keeping in the freezer. Which is better for this method, Prague#1 or#2. or does it matter. Is the rate for both 1\4 tsp per pound.
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    wth is a pepperite?
     
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

    kewl them sound good.........make em long enuff to use as stir sticks in bloody mary's, like mossy does..... [​IMG]
     
  4. desertlites

    desertlites Master of the Pit OTBS Member

    prague 1 prague 2 is used for meats that wouldn't be smoked cooked or fridged.them sound good-will have to try.
     
  5. Use Prague #1 only for these [​IMG]
     

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