Sure cure vs Prague #2???
What is difference between your sure cure and Prague #2???and what kind of effect would you get if you added a little extra cure salt , would you get a little more shelf life in refrigerator if you added maybe say extra 20% to summer sausage or snack sticks???
@angel4us Prague #2 has both nitrates and nitrites in it whereas sure cure has nitrites but no nitrates in it. The addition of nitrates makes it a better choice for slow or cold curing where as Sure Cure or #1 cure is what you use for things you are going to smoke with heat like snack sticks. Unless you are cold curing something then use Sure Cure.
Adding more cure isn’t going to give you more shelf life. FSIS/USDA regulates the amount of ingoing nitrite into a sausage, and the maximum allowed is 156 ppm, so you would not want to go above this. Our formulations are designed to be within the limits as regulated by the USDA.
Let us know if you need anything else!
I bought a chamber vacmaster vp 120 from waltons over a year ago, and it works great. just don’t get nothing inside the bag where it seals the bag.
We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]
@Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?