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Prague Powder in Jalapeño Cheese Sausage?

Discussion in 'Sausage' started by tomasbigeater, Jan 11, 2019.

  1. We (my son and I) want to try making Jalapeño Cheese pork sausage. We have found a number of recipes that look good. What is your opinion about using Prague powder with cheese and Jalapenos? What about smoking this sausage?

    We are veteran sausage makers and understand why Prague powder is added to sausage meat. We have no experience with cheese and Jalapeños and how they might react with Prague powder.
  2. tom987

    tom987 Fire Starter

    How large are these casings and what is your cooking method? Time/temp?
  3. Bigtank

    Bigtank Smoke Blower

    There is no need for cure if your making brats. Do a search for Bratwurst and you will find lots of recipes. Fully cook after stuffing or vac bag and freeze for future use.
  4. We will be using hog casings. The plan would be to fully cook the sausage before eating.

    Question is: Does the cure affect the cheese and Jalapenos is any way (positive, negative or neutral)? We like prague powder in the German, all pork, low temp smoke sausage we make.
  5. fajitapot

    fajitapot Fire Starter

    I have made many batches of cheese and chili stuffed sausages and always use Prague Powder#1 if I will be smoking them (which I usually do). I've never seen or heard about any issues concerning their interaction.
  6. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member

    I use cure 1 in " fresh " sausage to be grilled . I've used it in jalapeno cheddar brats , polish , and hot pork sausage . All in hog casings , not smoked , cooked on the grill . Comes out fantastic . Use the proper amounts and enjoy . I see no worries .

    If you are smoking these you know you need the cure .
  7. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    No issue. I've bought and made hot kielbasa with jalapenos. I have also made cheese kielbasa with High Temp Cheddar from Sausage Maker...JJ
  8. Thanks for the responses! We're going to add cure and low temp (100F) smoke the first batch.
    chopsaw likes this.
  9. dward51

    dward51 Master of the Pit OTBS Member

    Smart move. Low temp smoke is the key to requiring the cure. IMO "any" sausage that is smoked and not intended to be hot grilled needs cure (ie not a "fresh" use type sausage).