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  4. URGENT 911
  5. Sure cure

Sure cure

Scheduled Pinned Locked Moved URGENT 911
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  • B Offline
    B Offline
    blackjac
    Team Blue
    wrote on last edited by
    #1

    I have 10 lbs of snack stick meat seasoned with cure that I put in the freezer a while back , I’m now thawing out for sticks . I want to add 4 more lbs of 80/20 ground venison to it , do I need to add more sure cure to the fresh 4 lbs then mix with the other batch or do you think the seasoned 10 lbs has enough

    twilliamsT 1 Reply Last reply
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    • B blackjac

      I have 10 lbs of snack stick meat seasoned with cure that I put in the freezer a while back , I’m now thawing out for sticks . I want to add 4 more lbs of 80/20 ground venison to it , do I need to add more sure cure to the fresh 4 lbs then mix with the other batch or do you think the seasoned 10 lbs has enough

      twilliamsT Offline
      twilliamsT Offline
      twilliams
      Power User PK100 Regular Contributors Team Grey
      wrote on last edited by
      #2

      blackjac first off mixing seasoning and cure to meat then freezing is a bad idea, you are going to have an extremely hard time pushing that through your stuffer. To answer your question, if you only added enough cure for your 10lb batch then yes you need to add enough for your 4lbs that you want to add, that also includes seasoning. How much water did you add to your first mix?

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      • B Offline
        B Offline
        blackjac
        Team Blue
        wrote on last edited by blackjac
        #3

        The 10 lbs was left over from a 25 lb batch so I probably put in 1-2 qts of water, I will add more if needed . So I’ll season with cure the last 4 lbs , mix then add to the 10 lb batch, put in the fridge over night then smoke. I’ve never froze any so we’ll see , also using 22m casing
        Thanks

        twilliamsT 1 Reply Last reply
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        • B blackjac

          The 10 lbs was left over from a 25 lb batch so I probably put in 1-2 qts of water, I will add more if needed . So I’ll season with cure the last 4 lbs , mix then add to the 10 lb batch, put in the fridge over night then smoke. I’ve never froze any so we’ll see , also using 22m casing
          Thanks

          twilliamsT Offline
          twilliamsT Offline
          twilliams
          Power User PK100 Regular Contributors Team Grey
          wrote on last edited by
          #4

          blackjac you gonna stuff in casing then put in fridge overnight then smoke

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          • B Offline
            B Offline
            blackjac
            Team Blue
            wrote on last edited by
            #5

            Yep, I’m going to try the 22 mm I’m having a heck of a time stuffing the 19’s

            Joe HellJ 1 Reply Last reply
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            • B blackjac

              Yep, I’m going to try the 22 mm I’m having a heck of a time stuffing the 19’s

              Joe HellJ Offline
              Joe HellJ Offline
              Joe Hell
              Team Blue
              wrote on last edited by
              #6

              blackjac You could always go to a summer sausage casing if this batch is too difficult to stuff.

              Better Living Through BBQ!

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              • B Offline
                B Offline
                blackjac
                Team Blue
                wrote on last edited by
                #7

                Just got everything mixed up , looks like it came back real nice, definatly needed more water

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                • JonathonJ Offline
                  JonathonJ Offline
                  Jonathon
                  Team Blue Admin Walton's Employee Power User
                  wrote on last edited by
                  #8

                  Thank you Joe Hell and twilliams

                  Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                  twilliamsT 1 Reply Last reply
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                  • JonathonJ Jonathon

                    Thank you Joe Hell and twilliams

                    twilliamsT Offline
                    twilliamsT Offline
                    twilliams
                    Power User PK100 Regular Contributors Team Grey
                    wrote on last edited by
                    #9

                    Jonathon no prob bud

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