CarolinaQue
is One Chatty Farker
- Joined
- Jun 23, 2007
- Location
- North...
So...I'm doing more and more stuff at home like my own bacon, hams, sausage and such. I've normally not used the curing agents like Prague powder and pink salt and just prepped, cooked and frozen until it's needed. But now, I want to get more into dry curing meats and sausages, which require the chemical additives like the Prague powder and pink salt.
A few questions I have are...what is the difference, and does it really matter? I see Prague Powder #1 and #2, Pink Salt, curing mixes and every thing else. Is there a difference between #1 and #2 Prague powders other than #2 has both Sodium Nitrite and Nitrate? Is one essential for curing a particular type of sausage or meat? Should I but Prague #2 to cover all bases?
What say those with the experience?
Thanks,
Tim
A few questions I have are...what is the difference, and does it really matter? I see Prague Powder #1 and #2, Pink Salt, curing mixes and every thing else. Is there a difference between #1 and #2 Prague powders other than #2 has both Sodium Nitrite and Nitrate? Is one essential for curing a particular type of sausage or meat? Should I but Prague #2 to cover all bases?
What say those with the experience?
Thanks,
Tim