Yes I read that there were two types of prague, so I will probably get a bag of both, as long as they aren't sold in sack bag sizes, as I want to try both types.
Getting lower temps and humidity for me IS the hard part. Even in winter we barely drop below 70% humidity, so I may have to wait until next winter to make the dried sausages, as I don't have a cellar or cave here. Oh well, more time to gather everything together in preparation.
My husband is prepared to help me with the smoker, so hopefully I will get to try that out soon. Actually the cold smoker sounds interesting, and I was thinking that for the likes of smoking cheese, that would be better than hot smoking?
I just need patience. I have to get the tax done before I can justify any more time away playing