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Recent Posts

  • @cruise-dw I think it is a little small for Brats yes. A 1/8 plate is better as a second grind plate for snack sticks, summer sausages or other cured products. For Bratwursts a 3/8 plate it going to give you a better consistency for a fresh product. If you are using a 1/8 plate for your first grind that is going to take a long time and it will cause a little too much stress on your meat. Switching will, at the very least, help speed up your process!

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  • C

    I ground my deer meat threw 1/8 in plateis that to small for brats i see everyone using 3/16

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  • @gusmanp Sorry for the delay in responding. The only real reason I would add water to a restructured product would be to make mixing and extruding easier, other than that it isn’t necessary. When I make restructured jerky I like to use smoked meat stabilizer so I can go right to the smoker, and when using that you don’t really want to add water or it can gas out so quickly that it can cause issues.

    Hope that helps!

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  • G

    I grounded 25# of deer meat I mixed in the Colorado seasoning in the meat and grounded it again but I didn’t add water first time using product from Walton’s do you need to add water?

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  • @Tdonley There are 6 tspns of cure to a 1 oz package so you can use that to figure it out. We also made a Cure Conversion Char which has Sure Cure, and other cures, broken down into weight and volume by 1 lb and 5 lb batches.

    We also did one for Seasonings and Additives.

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  • T

    How do you know how much sure cure to put on your mix if it’s less than 25 lb ?

    read more

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