Chorizo
Yes i am lookin to order your chorizo but i have question. On your chorizo you suggest to add 8oz. Of vinegar to 25 pounds of meat. I have delt with another company who deals with spices and they suggest 1/4 cup per pound for 25 pounds of meat. Can u clear this up for me before i mix it up for a customer. Thanks

Jonathon ok thanks just making sure. I kind of thought the same but i was just following there recomendations. I will be ordering soon thx

Jonathon
How do you get an internal temp on jerky sliced that thin? What do u use?

Hi. I made some venison deer sausage and cold smoked then heat it up in a rotisserie then cold bath to stop cooking process. I seasoned it with our house seasoning put in some binder according to mixing directions and noticed after all was said and done it came out real wet and crumbly. What should I adjust?