Spent some money at sausage maker, one mix was Landjager , that calls for cure number 2 , but smoked / cooked to internal temp of 152 . Gives the option to hang to dry more after the smoke / safe temp .
Has anyone used this ? Not sure why it calls for cure 2 if its cooked .
Has anyone used this ? Not sure why it calls for cure 2 if its cooked .