@joe-hell Google pops brine. I’ve had great results with it. Pretty basic 1 cup of sugar, brown sugar, salt and 1 tablespoon of pink curd. I’ve done everything from bacon to Turkeys with rav reviews

@revid yes first time using it and had great results with my snack sticks and my bologna I made. I added 2qts of water per 25# batch and couldn’t be happier with the moisture content they had. All the guys at work are trying to figure out my secrets lol

@jonathon yes that was the goal with the W lol. Couldn’t be happier with what you guys at walton’s are doing. There is such a wealth of useful knowledge (for free) and you guys break it down into layman’s terms for the average person. Keep up the good work. You have a customer for life here.

My ohio 11point I killed this year. Great buck and I got 75lbs of venison . Made bologna, snack sticks and jerky from this stud. Its always a joy to introduce your kids to the outdoors and get them involved as much as possible.

Some bbq smoked snack sticks out of venison. Smoked in my smoker and they turned out great. Nice mild flavor that my kids can enjoy

Is it possible to use the blue ribbon mapple bacon cure as a dry cure? Was thinking I read somewhere that you could and that’s what I did today and after reviewing the directions think I might of screwed up? Will it turn out fine if I let it sit in the fridge for a week rubbed in the cure?

Hi everybody bubba here. Im from South East Ohio. I enjoy sausage making and anything with deer meat.

Has anybody ever cured a deer ham? seen a local deer processing company advertising and would like to give it a try. Thought about using the country brown sugar cure. Any input is appreciated.