SierraPete I love Muffaletta seasoning/taste, I used to have some Muffaletta mix that I would put on sandwiches and I LOVED it!

Musicsean The downside could possibly be it being overly salty if your brine was very very strong. 2 extra hours isn’t going to hurt anything at all.

gChart Good answer!

AaronSilves You should be good with 7 days as long as you inject it well and hold it. The x# of days per inch of meat doesn’t come into it when you inject it.

Barry1967 Okay, I heard back from our commercial salesmen and they said to add much less water than you would to a normal snack stick. Basically treat it like ground and formed jerky. https://meatgistics.waltonsinc.com/topic/625/how-to-make-homemade-restructured-jerky-recipe is where we made restructured jerky

Thank you I will re figure. Getting ready to try Onion Garlic brats, of course no cure in them.

bpschuebel I am fairly certain these are permeable but I will get verification on that and update this post.

Agreed I hope it end end April holding thumbs Stay safe all

I think it depends more on process. For one i would not add 20% water unless you have a vacuum tumbler. Yea you can add water if you want but just put a dab in to help mix the seasoning. Too much water can drown out some of the cure while marinating. Did you smoke it or just dehydrate it? If you want it a nicer red color marinate it for 48+hours. Even a little erthorbate will burn it redder as well. If you smoked it then put heavier smoke on it a bit longer. Hickory gives great red color. If you just dehydrate it then its harder to get it real red. My jerky cook cycle is 200 degrees the entire cook cycle, i also use humidity for an undisclosed time so 170 isnt that bad.