Are there any tricks, ideas, recipies, etc., in the use of Prague Powder for the preparation of sausage, salami, jerky and other meats? I have used Morton products until this time (Tender Quick & Sugar Cure) and was thinking about trying out Prague Powder instead. From what I have read so far it seems as if the Prague Powder might give you a little more control over results, and you have a better idea on just what you are adding to your meats, but is that worth the effort?
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