I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Thanks,
Weston
Made the sticks on sunday and they came out great. I made Willies, Pepper Stick, and the Jalapeno. They are all good. I did add 1lb of hi temp chedder cheese to my 10lb batch of the Jalapeno. That is my favorite one, highly recommend it to all.
I got some breakfast sausage from a processor in Natoma KS that had dill in it. It was really good. Does Waltons carry a sausage seasoning that has dill in it? I made some with the locker special seasoning and added dill to it. It was good but not exactly what im looking for.
Did not expect a reply on a sunday! Thanks for the info you guys at waltons are top notch!
Hi everyone,
I need some help with making a smaller batch of snack sticks. I would like to make 5lbs to make sure I will like it first. I know I need 1 teaspoon of cure #1 for 5lbs of meat. How much sure gel meat binder do I need? Roughly 1 and 1/5th ounces of a 6oz packet?
Thanks in advance