URGENT 911

@Donovan-Mercer Glad you found the answer, sorry, I just didn’t see this, we ended the day on Friday with a podcast (should be releasing 1st soon) and I took the day totally off yesterday and went sporting clay shooting with my new American tactical over under 12 gauge…last time I went I shot just under 70, this time…not even as good as that. Gonna take some practice with this overunder!

@Jonathon we do not either. As it works out we end up with xtra meat (snack sticks/summer sausage/etc) that we just give back to the customer and they are xtra happy.

I think everyone will find out it will be hard to go back to work after spending time at home enjoying the things they love to do. As for me…my gunshop is still open…until I get the order to close. I will continue to wipe down surfaces and do the best I can to keep customers safe. When this is all over… I’m going on vacation!

Check with all your hunting buddies, friends and neighbors and have them check the bottom of their freezer for meat other than pork and get some fresh beef fat, Have made lots of good summer sasuage and snack sticks with 2-3 year old frozen meat.

@mstarr boys will be boys Sorry about the Fermento, I quit using it as well.

proper sanitation / wash them hands / no coughing into the meat - Saul Good Man!

@SCVDadCooks Somewhere in the recipe for the brine it probably references for 10 pounds of meat make a brine using… Plus the recipe is also allowing for the weight of a gallon of water.

@Cabelas90 Ok thanks!

Yes the only ones that I get pertain to topics I have replied to and that is great for me

@Jimmy-Miller If it is easier you can email it to me at jonathon@waltonsinc.com When you say you moved the bag into the ice bath, id you toss the entire bag in the ice water or did you take them out of the package? I have never left them in the bag for an ice bath. I don’t see that as an issue just direct contact with the ice water will cool them down faster and help set the casing better. So, maybe that was part of it, though it doesn’t seem likely. If you had some fat on the outside of the casings you almost assuredly had some in between the casing and the meat, so that is more likely the culprit. Next time you make them add a Binder if you aren’t already and mix until everything is really super sticky. Also, try taking them out of the bag and putting them right in the icewater. @parksider will say (and he is correct on this) that you don’t need to put the sticks ina bag for the cooking process as long as you aren’t using a sous vide circulator that draws water in and then shoots hotter water back out.

@alanburkholder is correct ECA does not replace sure cure. I am going to make an update to the product page to make this clear.

@DeerSlayer I have some old Mennonite recipes -70 plus years old) that required the meat to be stuffed in homemade muslin jockers. After stuffing the jockers were fermented and subsequently cured after the fact . But it sounds like you have already cooked these.

@ruppy41 Sorry, we are getting ready for pheasant fest so no one saw this but there isn’t really a difference. Speed cure is nitrites, it is the same thing as sure cure, pink salts, cure #1, prague powder, etc. Now, if by cure you mean what is in like bacon cure then it is a little different as that cure comes mixed with salt and seasonings for a ham or bacon or whatever. But Speed Cure is just Sure Cure. I THINK it is called speed cure because it is just nitrite and not nitrates. It being called speed cure would make some sense because nitrate has to break down to nitrite before it can break down to nitric oxide and provide any curing properties.

Thanks fellas. I’ll report back soon

@craigrice thanks again for the response, I learned today! With out having a problem with my sticks!!

Right on! Thanks @Jonathon

@Jonathon For Sure! I just finished up 30lbs using your dry rub and bacon booster and it turned out GREAT! Thanks for all the help and the truly awesome website!

Thank you all for all the wonderful responses.

@Jonathon use a piece of fresh fruit but do not leave it for more than a day or so or the fruit will start to spoil

@Jonathon no prob bud