At our deer processing, we season the jerky with dry mix but you most likely will not need as much for jerky as the stick package calls for (make sure the meat is a little moist). Don’t forget the cure.
Recently purchased a 7 pound stuffer from you (Walton’s). The stuff for work great the first couple of runs a sausage and snack sticks but now it’s become extremely hard to turn while doing pork casings or snack stick casings (19 mm). We have adjusted the amount of water in the batch to see if that helps but it doesn’t seem to make a difference. Any suggestions are appreciated.
Jonathon The threads on the center screw look just fine. And also to clarify it is easy to turn until we start pressing the meat into the 19 mm collagen skin or the pork casings. The 19 mm collagen scans give us the most difficulty.
