Can someone direct me to the best teriyaki snack stick seasoning/recipe, please?
Little back story, my beloved grandpa and grandma owned a mom & pop processing plant with a retail storefront for nearly 40 years. My brother, dad, husband, and I now have a serious love for trying to recreate all the things grandpa made. We’ve matched up and tested out a lot of our favorites and the last thing to get right is a teriyaki snack stick. Grandpa used a seasoning company which is out of business so we’re going purely on taste test. Walton’s has provided to have great comparables so far so we’re loyal buyers now.
Thanks for helping us keep this little part of our childhood alive.

]]>https://waltonsdev.nodebb.com/topic/4674/teriyaki-snack-sticksRSS for NodeFri, 11 Sep 2026 01:14:57 GMTTue, 30 Nov 2021 04:05:28 GMT60wdaly thanks for the update, good info to know

]]>https://waltonsdev.nodebb.com/post/61252https://waltonsdev.nodebb.com/post/61252Mon, 13 Dec 2021 18:24:34 GMTcaitlincolorado I recently made two batches of Walton’s teriyaki snack sticks, one with ECA and one with no cure accelerator. The ones I held overnight without the ECA were much tastier IMHO.

]]>https://waltonsdev.nodebb.com/post/61201https://waltonsdev.nodebb.com/post/61201Mon, 13 Dec 2021 15:01:34 GMTkyle why not, just have to up the sure cure rate is all

]]>https://waltonsdev.nodebb.com/post/59115https://waltonsdev.nodebb.com/post/59115Tue, 30 Nov 2021 23:37:14 GMTjohnsbrewhouse Awesome thanks, got it ordered!

]]>https://waltonsdev.nodebb.com/post/59055https://waltonsdev.nodebb.com/post/59055Tue, 30 Nov 2021 19:47:21 GMTI make some whole muscle pork loin jerky about a month ago and used Braggs Liquid Amino instead of soy sauce in the marinade. It was fantastic. Not sure how to convert that to a snack stick style recipe…maybe use that instead of water in your recipe?

]]>https://waltonsdev.nodebb.com/post/59047https://waltonsdev.nodebb.com/post/59047Tue, 30 Nov 2021 19:21:52 GMTjohnsbrewhouse dumb question but could you just add more meat instead of cutting the seasoning back? There is no such thing as too much jerky

]]>https://waltonsdev.nodebb.com/post/59045https://waltonsdev.nodebb.com/post/59045Tue, 30 Nov 2021 19:15:02 GMTcaitlincolorado somewhere out there is a post regarding using jerky seasoning for other things. Sure cure rates 1/4 teaspoon per pound or 1 gram. Sorry I break things down small, but 1 ounce to 25 lbs. would be correct . I went back through some posts, the recommendation is to cut back 5% on the seasoning and go from there depending on taste.

]]>https://waltonsdev.nodebb.com/post/59003https://waltonsdev.nodebb.com/post/59003Tue, 30 Nov 2021 15:42:24 GMTjohnsbrewhouse thanks, do you know if Walton’s has a conversion for taking jerky seasoning to snack stick? Or do it by taste? I’m assuming 1oz sure cure/25lbs?

]]>https://waltonsdev.nodebb.com/post/58970https://waltonsdev.nodebb.com/post/58970Tue, 30 Nov 2021 12:20:02 GMTTry the Sweet Teriyaki jerky seasoning the sell at Walton’s, it can be modified into a snack stick seasoning. It has really great teriyaki flavor in the jerky

]]>https://waltonsdev.nodebb.com/post/58956https://waltonsdev.nodebb.com/post/58956Tue, 30 Nov 2021 04:15:29 GMT