Yes, that would be correct.
Typically we recommend 1 or 2 quarts of water per 25 lb of meat for snack sticks.
Thus, 6.4 to 12.8 ounces of water for a 5 lb batch would be perfect!
I have bacon curing. I figure that it will cure well enough however I think I have learned to get two gallon zip lock bags instead of using vacuum seal bags which did not work nearly as well using the bacon dry rub cure as I had envisioned. Any advice on what to use? I had noticed that Johnathan had used a meat lug to cure them in.
drbrown35801 What didn’t work well with it? Unless you have chambered machine vac bags and bacon can be an issue, especially if you are injecting or brining it. At the time we were doing the meatgistics university bacon stuff we didn’t have a large enough vac sealer to do an entire belly as the one in our test kitchen wasn’t there and the vp215 we were using wasn’t going to handle that. In all honesty though, zip lock bags will work about as well for dry cured as a vac bag would.
I think I need to get used to how the dry cure works. I usually use kosher salt and brown sugar. The salt in the cure is really fine. I think the dry cure also has a cure accelerator so it seems to work much faster than what I am used to. I just need to get my procedures down and agree that the zip locks are a much better idea absent a chambered vac-sealer.
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
drbrown35801 I have been using 2gal Ziploc bags. Quick and easy. Mess is kept to a minimum.