Coldsmoking Digital Cookery School

If you like this post please visit Facebook and like our page - Thanks. Prague powder 1 and 2 look identical but have different uses. Both are used for curing meat but due to their make-up they do subtly different things. These salt based curing blends contain sodium nitrite and potassium nitrate and therefore need to be used with great care as a dry cure or in a brine solution.  Also known as instacure #1 or pink salt         Prague 1 contains salt and sodium nitrite in the ratios 15:1 that works out at 93.75% salt and 6.25% Sodium Nitrite. Prague #1 is used to cure meats that will be cooked before they are eaten. Things like sausage, bacon, gammon and hams are some of the more popular foods that Prague powder #1 can be used to cure. The Sodium Nitrite contained in the mix acts to kill serious bacteria like botulism which is a very dangerous pathogen and is anaerobic which means it can thrive without the need for oxygen. this makes Prague powder useful in foods like sa

Our sausage making classes have got off the an amazing start this year with both classes selling out really quickly. Our format for running these classes have made them more of a practical workshop where ideas for new recipes get bounced around between our guests. We'd love to see you and have dates available throughout the year.   We keep the class size to eight people so as to make the experience a more personal affair. This also works on a practical level so the hands-on experience of actually making sausages is something you can really get your teeth into (so to speak).   We use fresh ingredients from our traditional butchers in Newport Pagnell and we have a variety of fresh herbs, spices and seasonings you can use when constructing your unique sausage.We always use the best quality pork shoulder as this has just the right balance between lean and fat to make the perfect sausage.   We start the class with a little theory where we look at what makes a