Well I think I found my answer in those conversion charts I just stumbled upon
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New to making snack sticks
Been doing a lot of research and watching videos and it seems you can make snack sticks with or without the sure gel binder and the encapsulated citric acid but they are preferred. My question is are there directions that come with each seasoning to tell you how much of each of the binder and acid to use? I figured starting out, I would make small 1 pound batches so in case things go wrong, I don’t waste much. I’m sure there is a post or video here I missed about this but any help would be appreciated!