<![CDATA[Water]]>I’m just getting started with this. I’m going to make a 25lbs batch of pork snack sticks with Willie’s. How much water should I use? Do I dissolve the sure cure in the water before adding it? I am also planning using sure gel.

]]>https://waltonsdev.nodebb.com/topic/4207/waterRSS for NodeFri, 11 Sep 2026 05:04:20 GMTFri, 27 Aug 2021 18:38:59 GMT60<![CDATA[Reply to Water on Sun, 12 Sep 2021 19:40:56 GMT]]>I got citric acid in there with it

]]>https://waltonsdev.nodebb.com/post/47481https://waltonsdev.nodebb.com/post/47481Sun, 12 Sep 2021 19:40:56 GMT<![CDATA[Reply to Water on Sun, 12 Sep 2021 04:14:42 GMT]]>Freezing will stop the curing process if just using cure. Not sure if it stops it with a cure accelerator.

]]>https://waltonsdev.nodebb.com/post/47472https://waltonsdev.nodebb.com/post/47472Sun, 12 Sep 2021 04:14:42 GMT<![CDATA[Reply to Water on Fri, 10 Sep 2021 21:50:46 GMT]]>I’m not saying it’s OK. That is what I had to do from a time aspect. Didn’t have the time to get it all do. So that is what I did. I’ll find out this week if it is OK or ruined

]]>https://waltonsdev.nodebb.com/post/47363https://waltonsdev.nodebb.com/post/47363Fri, 10 Sep 2021 21:50:46 GMT<![CDATA[Reply to Water on Fri, 10 Sep 2021 20:10:07 GMT]]>I thought once you put the cure and accelerate in you had to cook it that day or the next if no cure. But your saying it’s ok to freeze the uncooked sticks after vac pack?

]]>https://waltonsdev.nodebb.com/post/47342https://waltonsdev.nodebb.com/post/47342Fri, 10 Sep 2021 20:10:07 GMT<![CDATA[Reply to Water on Wed, 08 Sep 2021 00:14:27 GMT]]>twilliams I think you will be alright, when you thaw them lay them out on paper towels to absorb the moisture before going to the grill. Let us know how it works for you, could be a new method of making large batches.

]]>https://waltonsdev.nodebb.com/post/47103https://waltonsdev.nodebb.com/post/47103Wed, 08 Sep 2021 00:14:27 GMT<![CDATA[Reply to Water on Sat, 04 Sep 2021 15:20:55 GMT]]>gdub3542 man those look great. Good work right there 👏.

]]>https://waltonsdev.nodebb.com/post/46855https://waltonsdev.nodebb.com/post/46855Sat, 04 Sep 2021 15:20:55 GMT<![CDATA[Reply to Water on Sat, 04 Sep 2021 02:11:03 GMT]]>gdub3542 you should be good

]]>https://waltonsdev.nodebb.com/post/46810https://waltonsdev.nodebb.com/post/46810Sat, 04 Sep 2021 02:11:03 GMT<![CDATA[Reply to Water on Sat, 04 Sep 2021 02:07:01 GMT]]>Everything got stuffed. Just ran out of time to get everything cooked

]]>https://waltonsdev.nodebb.com/post/46806https://waltonsdev.nodebb.com/post/46806Sat, 04 Sep 2021 02:07:01 GMT<![CDATA[Reply to Water on Sat, 04 Sep 2021 02:05:56 GMT]]>gdub3542 the half vac sealed, are those stuffed into casing already or you just vac sealed the mixed meat mixture? If you did not stuff them in to casings it will be hard on your stuffer as the meat firms up after mixing

]]>https://waltonsdev.nodebb.com/post/46805https://waltonsdev.nodebb.com/post/46805Sat, 04 Sep 2021 02:05:56 GMT<![CDATA[Reply to Water on Sat, 04 Sep 2021 01:38:48 GMT]]>This was the half that fit on my grill. The other half got vac sealed and put in freezer until I have another day to cook them. Did I mess up by doing that?

]]>https://waltonsdev.nodebb.com/post/46803https://waltonsdev.nodebb.com/post/46803Sat, 04 Sep 2021 01:38:48 GMT<![CDATA[Reply to Water on Sat, 04 Sep 2021 01:37:10 GMT]]>gdub3542 20210901_172853.jpg

]]>https://waltonsdev.nodebb.com/post/46802https://waltonsdev.nodebb.com/post/46802Sat, 04 Sep 2021 01:37:10 GMT<![CDATA[Reply to Water on Sat, 04 Sep 2021 00:51:00 GMT]]>PapaSop said in Water:

gdub3542
As a rule of thumb I use 8oz water to 1lb of meat. I do dissolve the cure in water before adding.
Good luck. Send some pics.

Just making sure you don’t mean per 5lb vs 1lb of meat.

]]>https://waltonsdev.nodebb.com/post/46801https://waltonsdev.nodebb.com/post/46801Sat, 04 Sep 2021 00:51:00 GMT<![CDATA[Reply to Water on Fri, 03 Sep 2021 20:41:44 GMT]]>gdub3542 your photo didn’t load. You need to resize the file down.

]]>https://waltonsdev.nodebb.com/post/46755https://waltonsdev.nodebb.com/post/46755Fri, 03 Sep 2021 20:41:44 GMT<![CDATA[Reply to Water on Fri, 03 Sep 2021 17:30:41 GMT]]>twilliams ![0_1630690186421_20210901_172853.jpg](Uploading 100%)
I ended up using 2 quarts of and sure gel. They turned out good but I think next time I will cut back on the water.

]]>https://waltonsdev.nodebb.com/post/46717https://waltonsdev.nodebb.com/post/46717Fri, 03 Sep 2021 17:30:41 GMT<![CDATA[Reply to Water on Sun, 29 Aug 2021 15:48:53 GMT]]>gdub3542 Grimpuppy is correct. I do not use an accelerator so his advice is better to consider. I try to keep my products as natural as possible without adding all the extras. Not saying adding them is a bad thing, just my preference. Usually as well time does not allow me to mix stuff and smoke all in the same day.

]]>https://waltonsdev.nodebb.com/post/46155https://waltonsdev.nodebb.com/post/46155Sun, 29 Aug 2021 15:48:53 GMT<![CDATA[Reply to Water on Sun, 29 Aug 2021 03:51:34 GMT]]>gdub3542 if you don’t mind the “tang” then ECA is fine, if you prefer it without the tang, then go with another accelerator. I like smoked meat stabilizer as there is no tang and you are not measuring in fractions of a gram for a small batch like you would with sodium erothorbate.

]]>https://waltonsdev.nodebb.com/post/46131https://waltonsdev.nodebb.com/post/46131Sun, 29 Aug 2021 03:51:34 GMT<![CDATA[Reply to Water on Sun, 29 Aug 2021 03:10:34 GMT]]>twilliams I am planning on using citric acid but I do also have the sodium erothorbate. Any preference?

]]>https://waltonsdev.nodebb.com/post/46128https://waltonsdev.nodebb.com/post/46128Sun, 29 Aug 2021 03:10:34 GMT<![CDATA[Reply to Water on Sat, 28 Aug 2021 04:59:03 GMT]]>gdub3542 good luck 👍.

]]>https://waltonsdev.nodebb.com/post/46023https://waltonsdev.nodebb.com/post/46023Sat, 28 Aug 2021 04:59:03 GMT<![CDATA[Reply to Water on Sat, 28 Aug 2021 01:56:45 GMT]]>I’ll be using 19mm on a 1/2 inch horn.

]]>https://waltonsdev.nodebb.com/post/46012https://waltonsdev.nodebb.com/post/46012Sat, 28 Aug 2021 01:56:45 GMT<![CDATA[Reply to Water on Sat, 28 Aug 2021 01:50:51 GMT]]>gdub3542 what size casing and tube are you using? Snack stick size can stress a stuffer out so I usually don’t wait long before adding cure and stuffing. Extra water helps too if you have troubles.

]]>https://waltonsdev.nodebb.com/post/46009https://waltonsdev.nodebb.com/post/46009Sat, 28 Aug 2021 01:50:51 GMT<![CDATA[Reply to Water on Sat, 28 Aug 2021 01:46:17 GMT]]>Thanks for the info. I’ll post some pics after it is done

]]>https://waltonsdev.nodebb.com/post/46007https://waltonsdev.nodebb.com/post/46007Sat, 28 Aug 2021 01:46:17 GMT<![CDATA[Reply to Water on Fri, 27 Aug 2021 21:30:43 GMT]]>gdub3542 I use 1 once of distilled water for every pound of meat.
I dissolve both sure gel and sure cure in water and mix with meat then mix in seasoning.
I highly recommend mixing at least sure cure in water so it disperse into the meat better.
Good luck

]]>https://waltonsdev.nodebb.com/post/45974https://waltonsdev.nodebb.com/post/45974Fri, 27 Aug 2021 21:30:43 GMT<![CDATA[Reply to Water on Fri, 27 Aug 2021 20:46:34 GMT]]>gdub3542 I have never done straight pork, however I use 2qts of distilled water for 25lbs meat block. And yes dissolve the sure cure in the cold water before adding to meat. Sure gel can be added to meat before water and cure mix. I see no mention of an accelerator so you are holding in fridge for at least 12 hours before smoke/cook cycle correct?

]]>https://waltonsdev.nodebb.com/post/45971https://waltonsdev.nodebb.com/post/45971Fri, 27 Aug 2021 20:46:34 GMT<![CDATA[Reply to Water on Fri, 27 Aug 2021 19:06:21 GMT]]>gdub3542
As a rule of thumb I use 8oz water to 1lb of meat. I do dissolve the cure in water before adding.
Good luck. Send some pics.

]]>https://waltonsdev.nodebb.com/post/45955https://waltonsdev.nodebb.com/post/45955Fri, 27 Aug 2021 19:06:21 GMT