johnsbrewhouse Awesome thanks, got it ordered!

johnsbrewhouse 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?

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.

YooperDog thanks! We’re frying up two slices right now.

Yesterday afternoon we injected blue ribbon maple bacon cure into our pork bellies, following the video instructions from Walton’s (aside from no flavor boost because I forgot to order it) and it’s been pickling overnight. Is there anything wrong with waiting another day to smoke at 48 hrs or should we smoke today at the 24 hours/“overnight” as suggested in the video? Will it be “over cured” if it goes longer? Also it seems like the instructions only say to rinse if you’ve done a 3-5 day pickle without injecting. Do I want to rinse the pickle off always?

The hubby and I made some summer sausage tonight and I got in a hurry, misread the recipe/recalled from memory of my initial read, and misunderstood when the 12 hr rest needs to happen for the cure.
Are we ok to consume quickly? Like within the next week or so.
We added the appropriate cure but no ECA or accelerator intentionally. Sausage is 75/25 elk pork fat and went straight onto the smoker taking it to 165 deg in about 4 hrs time. Chubs went into an ice bath to drop internal temp then refrigerated.
Thank you for the advice.

Fat_Bob he has the YS640.
It’s great, he can do 6 racks of ribs at a time. I think he has a little air flow issue so some spots are hotter than others, I’m fuzzy on the details but nothing a little rotation of meat doesn’t fix if it’s full. He has a fireboard thermometer so he can monitor inside easy. He’s happy with it. The freight could kill ya so he ended up with a floor model from the dealer in GJ when that guys stopped carrying them. Definitely make the trip to the Springs.

My dad has one! We’re in Colorado as well