Jonathon

When using the bratwurst seasoning for summer sausage is the ratio of seasoning different than it would be for a brat?

Hi Everyone,

Has anyone used ECA when making Jerky in a dehydrator? If so, did you like the results?

Thanks,
J

What is the ratio of water to carrot fiber? Can more water be used than called for? And if so will there be any detriment to final product?

Thank you all for the information.

If I want a more shelf stable stick, but I’m also adding citric acid, could I refrigerate the meat over night after mixing and adding sure cure. Then, come back the next day and add in the citric acid, stuff, the cook? Is that even necessary, or does the addition of the citric acid at first mixing almost act like a cure in its self?

Thank you for the information. I’m not sure why I want to cold smoke instead of hot smoke. I guess that’s because it’s what we all buy in the store. Is there a flavor, texture, or consistency difference between the two once pan fried? And, is one method safer than the next?

What about cold smoked bacon?