I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???

Thanks jonathon but the guy came to work today and said he went home last night and went to package it up for freezer and it was red/pink! All good thanks again !!peace

Had a freind make cured country style sausage and it usually stays pink but turned brown this past time. It’s a bag of seasoning and a bag of cure ground 60% deer and 40% pork mixed it all together and in 5 minutes it all turned brown inside and out ???

Does pa bulls marinade have sodium phosphate in it or do I need to add it for marinating a brisket??? Could smoked meat stabilizer be used also in marinating process of a brisket???

@jonathon we still waiting for the boudin video jonathon !!! Gonna have to make one and upload it for ya’all

What is difference between your sure cure and Prague #2???and what kind of effect would you get if you added a little extra cure salt , would you get a little more shelf life in refrigerator if you added maybe say extra 20% to summer sausage or snack sticks???

Hi guys ! A guy at nuclear refuel outage had a smoked hard boiled egg??? I’m pretty sure it was just smoked no boiling in water ??? Sounds like a challenge for you guys !!!

@bluemtnman

1 ounce sure cure equals 28 grams Divide by 25 lbs ====1.12 grams per pound. I use little digital scale … all waltons packages come with"x " amount of seasoning for 25 or 100 lbs meat batch… to get grams per pound Take “x” times 448 then divide by 25 … or 100 depending on size unit you bought…so for example if it’s .5 lbs for 25 pound (.5 x 448)/25 =8.96 grams/ pound… peace

How can you use other seasonings for jerky or summer sausage/ snack sticks ?? Can you use regular brat ( fresh ) sausage seasoning with cure to make jerky ??? And can you use , maybe , German or polish sausage for snack sticks / summer sausage recipe???

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