EricP Are you using a specific scratch-made recipe or a spice blend from Walton’s? In either case you should be able to tone down the spice without too much trouble. You might try adding a bit more meat to the same amount of seasoning you used on the previous batch. For example: If making a 10 lb batch try adding an additional pound or two of meat to reduce the heat by 10-20%.
Water to mix ratio?
I am making some 25 pounds of venison/pork snack sticks first time using Excalibar peppercorn bourbon mix can anyone tell me how much water to add per pound of meat to that mix? Thanks in advance old meat cutter
Here is the topic on making snack sticks: https://meatgistics.waltonsinc.com/topic/182/how-to-make-homemade-snack-sticks
You should use 1 quart (32 oz) of water for a 25 lb batch.