@bill-k
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!
Austin Walton
@Austin
Retail Products Manager at Walton's and host of WaltonsTV
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Posts made by Austin
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RE: Small batch cure/eca amountsposted in Meat Processing
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RE: Small batch cure/eca amountsposted in Meat Processing
@bill-k
Here is the link to the Cure Conversion Chart.We will work on getting an additives chart made soon…
The cure and seasoning charts exist in the section: Walton’s Learning Center > Seasonings…
https://meatgistics.waltonsinc.com/category/23/seasoningsHopefully that helps some! Let me know if you need anything else!
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RE: Cenison sticks to salty?posted in Meat Processing
@lt205 What is the rest of your recipe? Are you using a premeasured seasoning packet, or a homemade seasoning mixture?
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RE: Sugar cure for Baconposted in Meat Processing
@wildcat
The Morton’s stuff has more cure than just “pink salt”. It has nitrates in it too. The easiest way to replicate it is to use the version from Excalibur. They have custom matches for both the regular and smoke flavored version.Look on the cure page here for the “MRT” cures:
https://www.waltonsinc.com/seasonings/cures
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RE: small batch conversion chart for seasoningposted in Meat Processing
@Leland
Here is the plain link:
https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batchesHope that helps. Let us know if you need anything else!
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RE: Pepperoniposted in Bragging Board
Hey @tarp!
I merged your two topics together.Looking great!
Pepperoni with ghost pepper cheese sounds amazing! I haven’t tried that yet, but I want to now…
You’ll definitely have to report back with what you think of the final flavor comparison!
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RE: Smoking meat sticksposted in Smoking & Grilling
@wmckenzie008
If 180 is as low as your smoker goes, just set it there and leave it at 180 through the entire cook cycle and the meat reaches 160 on the internal temp.It’s not ideal, but it will still work.
Maybe somebody else has a creative idea on keeping the smoker temp lower than 180 for a while…?
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RE: Marinade injectorposted in Meat Processing
@sammy
When you squeeze the handle, does liquid draw up at all from the hose into the reservoir?What are you injecting? Is it just a liquid, or a seasoning dissolved in water? I ask because I wonder if it is something with particles in it that are too big and getting stuck and blocking the flow. Easiest test there is see if you can put some plain water in a container and get it to spray into the sink, and then we at least can narrow down where the problem may be.