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2 level tsp. Prague Powder #1 SEE CURES>>>>>>>>>>>
1 1/2 ounces powdered dextrose
2 cups soy protein concentrate or non-fat dry milk
6 tbsp. kosher salt
1 small onion
1 tsp. granulated garlic*
1 tbsp. ground white pepper
2 cups ice water
6 lbs. lean pork
2 lbs. boneless veal
2 lbs. boneless chuck
Mix all ingredient, stuff into 5" casings, and let sit in the fridge 2 days. Warm at room temperature for at least 3 hours. Place in preheated smokehouse set for 120 F. After 1 hour, apply smoke and increase temperature 10 degrees every 30 minutes, until 160 is reached, then hold until internal temperature f 152 is reached. Bloom & Chill.
*There is no such thing as too much love or too much garlic. 3 fresh cloves would approximate 1 teaspoon, but that would include a lot of water. I generally substitute double the amount when using fresh.
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