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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