Hi, been reading alot since i found this website and its time for my first question.
I use to work for a german butcher for over 10 years when i was a kid, i'm not longer a kid
and would like to make some jerky just like the german use too.
I kinda remember the brine recipe, it was water, salt, pickling spice and prague.
Now my questions are:
1. How much water, salt, pickling spice and prague to how much meat?
2. which prague #1 or #2? i'm assuming it's #1?
3. Where can i find Prague in Canada?
4. what temp to smoke jerky and for how long?
Thanks for any help in advance, awsome website!
Sbishop
I use to work for a german butcher for over 10 years when i was a kid, i'm not longer a kid
I kinda remember the brine recipe, it was water, salt, pickling spice and prague.
Now my questions are:
1. How much water, salt, pickling spice and prague to how much meat?
2. which prague #1 or #2? i'm assuming it's #1?
3. Where can i find Prague in Canada?
4. what temp to smoke jerky and for how long?
Thanks for any help in advance, awsome website!
Sbishop