• Made a 10lb batch of snack sticks with the Lebanon bologna seasoning mix. I used ECA instead of the sodium erythorbate in your video. I added 1 1/2 ounce of black pepper but no other changes. 6lbs of lean venison, 2lbs of lean beef, 2lbs of fat cap from boston butts. Thermal cured as described with no smoke cycle. Twhole batch.jpg stick composition.jpg single pack.jpg mini bites.jpg hey turned out awesome.
    I have a question about no water liquids. Could I use wine ie Shriaz or fruit or vegetable juice instead of the water listed?

Suggested Topics

  • 10
  • 3
  • 23
  • 16
  • 6

Community Statistics

16
Online

15.9k
Users

3.5k
Topics

42.2k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.
Change Text Size