I am going to make a 25# batch of Waltons Bold and 25 # batch of Colorado jerky I will be using equal parts deer pork and beef . I will then stuff into Wilsons 2.9" × 24" fibrous casings . I will then nearly freeze the meat filled casings then slice about 1/4" thick little medallions and then dry them in our dehydrator.
I have made this before everyone loved them. I also make snack sticks and cook them in my smoker .
My question is I was thinking of adding some liquid smoke to the jerky since their is no smoke in my dehydrator but how much should I add to a 25# batch?

Austin thank you for your quick and informative reply I have not heard about the hickory smoke powder sounds awsome. Next time I place an order I will add it to my list thank you.

Austin I read in your catalog not to regrind meat with encapsulated citric acid could you explain why you should not regrind? We coarse gring into our mixer then add seasonings regrind fine and stuff into cassings from the grinder.
Also could you explain why do not hold overnight what happens if a emergency came up and you could not smoke right away and you had to hold over night in the fridge?
Thanks your videos are great.

Austin thanks for the quick reply.
Your explanation was very informative.
If I put a kidney plate in my grinder and a stuffing tube would that damage the encapsulated citric acid?