Sausage Making FAQ
International Course in Dry Cured Meat Products |
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Stuffers Prague Powder NO.1 454g
Use 2 level teaspoons in a 10 LB meat batch or 3 grams per KG. Ingredients: Salt. Sodium Nitrite, Sodium Bicarbonate (MFG. Aid), and Glycerine (MFG. Aid). used for cooked products when making brine use 3oz for a 1 gallon of water 1oz = 28grams soak in brine 1-1/2 days per inch.
Also known as Pink Salt and Insta Cure.
Parsley Flakes 80g
Mace Ground 454g
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Italian Herbs 150g
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