I need to know how to convert down to 1 and 5 pound batches for the celery juice additive to make hams and bacon. Containers say for 100 pounds and i am not doing batches that large. Rhonda

]]>https://waltonsdev.nodebb.com/topic/1022/celery-juice-powderRSS for NodeThu, 10 Sep 2026 22:37:04 GMTThu, 17 Jan 2019 19:05:38 GMT60meatmadam
I have been thinking of getting a vacuum tumbler for Jerky and everything else to experiment on. Can you let me know what you think and reccomend which one to purchase now that you have one?

]]>https://waltonsdev.nodebb.com/post/3459https://waltonsdev.nodebb.com/post/3459Mon, 21 Jan 2019 20:16:32 GMTAnother way is with a digital gram scale. 1 ounce = 28 grams. 6 oz = 168 grams. 168 ÷ 100 = 1.68 grams per pound.

]]>https://waltonsdev.nodebb.com/post/3400https://waltonsdev.nodebb.com/post/3400Thu, 17 Jan 2019 22:11:04 GMTmeatmadam
You will need to inject the hams first. After injecting, then take any leftover brine, and put that with the hams into a tumbler. Then, tumble for 2-3 hours. Hold it overnight in a cooler, and then smoke it the next day!

]]>https://waltonsdev.nodebb.com/post/3399https://waltonsdev.nodebb.com/post/3399Thu, 17 Jan 2019 21:22:05 GMTThank you Austin, looking forward to try it with my new vacuum tumbler! As the tumbler does not allow for 24 hours of tumble ( dial cannot be set longer than one hour )what is recommended for doing a ham?

]]>https://waltonsdev.nodebb.com/post/3398https://waltonsdev.nodebb.com/post/3398Thu, 17 Jan 2019 19:47:18 GMTmeatmadam
If the usage is 6 oz per 100 lb of meat, to recalculate for another batch size, simply divide the additive weight by the meat block weight (6/100) and that equals how much to use per lb of meat (which is 0.06 oz per lb). You can then take the 0.06 oz and multiple that by however many pounds of meat you are making, so if that is 5 lb, then you end up needing 0.3 oz per 5 lb of meat.

]]>https://waltonsdev.nodebb.com/post/3397https://waltonsdev.nodebb.com/post/3397Thu, 17 Jan 2019 19:27:45 GMT