Reviews Prague Spring Simon Mawer

The Sausage Maker - Celery Powder, 1 lb.

Part of The Sausage Maker’s natural meat curing line, as an alternative to traditional pink curing salt and prague powder. Made using a proprietary natural filtration process that removes insoluble plant materials, thus reducing the celery flavor, smell and color in your finished product while still curing effectively.
Our celery powder does not clump and dissolves entirely. Works great for easy stitch pump injection too. For best results, use in conjunction with Acerola Cherry Juice Powder @ 250ppm or 2.5 oz. per 20 lbs. Meat. Add to salt and other spices and mix thoroughly.
Usage: For Ground Meat/Sausage Curing (125ppm) = Use 0.42% or approximately 0.67 oz. per 10 lbs. Meat. For Brine-Curing Whole Muscle (200ppm) = Use the 0.67% or approximately 1 oz. per 10 lbs. Meat & Brine Combined Weight.
Can be mixed dry or with water. Storage: Store in a cool, dry, and well-ventilated area, away for light and humidity.

WEARABLE SIMON GAME - try this new version of Simon Says: the Simon game that’s a wearable headset. It’s a cool, contemporary approach to a....
HOW TO PLAY - to succeed at Simon Optix you must watch the lights, remember the colors, then repeat the pattern. Raise your left hand in front for....
PLAY SOLO OR IN A GROUP - you can connect and play with friends or play solo. Simply press the power button to start a solo game. Or you can choose a....
INCLUDES - purchase includes 2 Simon Optix adjustable headsets and instructions inside the game box.
BATTERIES NOT INCLUDED - x4 1.5V AAA Alkaline batteries required per headset and are not included.

Prague Powder #1 is recommended for meats that require short cures and will be cooked and eaten relatively quickly, like sausages..
✡ Highest Quality Assured by Strict Orthodox Union Certification Standards.
Used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing..
Recommended usage for curing is 1.1g per 500g of meat. A little goes a long way..
Should not be used for long cured products like hard salami..

Prague Powder #1 is recommended for meats that require short cures and will be cooked and eaten relatively quickly, like sausages..
✡ Highest Quality Assured by Strict Orthodox Union Certification Standards.
Used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing..
Recommended usage for curing is 1.1g per 500g of meat. A little goes a long way..
Should not be used for long cured products like hard salami..

REPEAT THE PATTERNS: It's the exciting electronic game of lights and sounds. Players repeat random sequences of flashing lights by pressing the colored pads in the correct order.
SUSPENSE BUILDS: It starts off at a nice steady pace, but the light sequences get more and more complicated as the game continues.
CLASSIC SIMON GAMEPLAY: Watch, remember, and repeat. The electronic handheld Simon game presents an exciting challenge to repeat the patterns and advance to higher levels.
PLAY SOLO: Play the Simon game with friends or play solo. Try to hit a new high score by completing the longest sequence possible without messing up.
FUN GIFT FOR KIDS: The Simon game can make a fun birthday or holiday gift for boys and girls, ages 8 and up. It's fast-paced, challenging, and so fun play.

Insta Cure #1 is a simple, easy to use curing agent for meats that require cooking, brining (wet curing), smoking, or canning. This includes jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, pâtés, pastrami, luncheon meats, meat loaves, poultry, fish and more.
Curing meat helps to prevent common food borne illnesses associated with trapped air in meat mixture. For use on low & slow smoked/cooked meats with a short curing window.
Contains 5 lbs. of Insta Cure #1, enough to process approximately 480 lbs. of meat.
The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as “curing salt".
Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA.

Insta Cure #1 is a simple, easy to use curing agent for meats that require cooking, brining (wet curing), smoking, or canning. This includes jerky, ham, bacon, brisket, sausage, snack sticks, corned beef, pâtés, pastrami, luncheon meats, meat loaves, poultry, fish and more.
Curing meat helps to prevent common food borne illnesses associated with trapped air in meat mixture. For use on low & slow smoked/cooked meats with a short curing window.
Contains 4 oz. of Insta Cure #1, enough to process approximately 120 lbs. of meat.
The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as “curing salt".
Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA.