That’s a tough question, I use 1oz. Of dried jalapenos (hot variety) to 5lb. Batches of sticks, their coarse ground.
Start off small and test fry a sample till you get what your looking for!
Hope it helps
1oldfart (same response in another post) When you say listed, I assume you mean basically anything on waltonsinc.com? Anything CAN be used but I’d not say everything SHOULD be used. For example, a bratwurst seasoning or breakfast sausage is formulated for fresh products, they might not have the salt content necessary to properly aid in protein extraction. That can be gotten around though by using more seasoning per lb of meat. However, there isn’t a standard equation for converting fresh to cured because the salt content is different for each seasoning, so all basically have to be figured out by making small test batches.
twilburn The amount of cure is pre-measured for 25 lb of meat. If you are not making the entire 25-lb beat block at one time then you’re just going to have to guesstimate halving or quartering the cure to match the meat block
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