@jonathon yes sir, that’s what I have determined. Very upset the cure didn’t come as described. From what I’ve read, with the sodium erythorbate, it will need to be stored frozen or eaten soon if refrigerated, much like a hot dog. Bummer. Thanks for the speedy reply. Wish I had discovered this site days ago.
Posts made by brass_and_bacon
RE: Moisture under casing
RE: How To Make Homemade Snack Sticks
@mcmillenbr I’m in the same boat! Just discovered this awesome site digging for info. Wish I had seen this a few days ago. Made sticks today and I think (from what I’ve learned here) I’m having a protien extraction problem. Seem to have moisture under my casing.
Moisture under casing
So tried my first attempt at making snack sticks. Smoked to an internal temp of 160 and dunked in ice bath for 15 minutes. Layed on butcher paper and they seem to be sweating pretty bad. There is also a jelly like moisture in pockets under the casing. Do I need to let them sit out longer? I used A.C. Leggs old plantation seasoning before I found this amazing site. Claimed to come with curing salt but didn’t. Only realized this after grinding 25 lbs. It contains Sodium erythorbate, so should do ok frozen until eaten? Help please!?