Thanks for the info. I’m not sure what the weight was of the cure because the butcher prepared it for me but it was only about 2 cups worth so I was concerned I was short on cure for the brine. Just guessing but I dont believe the 2 cups weighed out to 1.75lb. I should be close though so I’ll be throwing her on the smoker tomorrow. Thanks again.
Small batch cure/eca amounts
Austin, I found the seasoning chart for 1 & 5lb. But what about the other ingredients such as cure and eca for a 5lb batch. Any help is appreciated.
We will work on getting an additives chart made soon…
The cure and seasoning charts exist in the section: Walton’s Learning Center > Seasonings…
Hopefully that helps some! Let me know if you need anything else!
I was just up at the store. Wish you guys stayed open on the west side. So my next question is for 5lbs does 12.8 oz of water sound correct.
What product are you making?
snack sticks-- buffalo bleu cheese. 5lbs First time
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!