@charlie you need to stuff immediately because the meat mixture will get to thick to go through a small stuffing tube but still need to let the stuffed snack sticks cure in the fridge for the proper amount of time… i use non fat powdered milk as a binder un my snack sticks.
Posts made by Robert Barney
RE: New to Excalibur seasonings
RE: White "stuff" on jerky after it has been chamber sealed for more than a month.
@vjbutler i use city Water and make restructured jerky and mine always gets the exact same thing after it gets old i just salt crystallizing on the surface or mold because it says wasn’t shelf stable.