hi everyone
my name is Glen from Maryland
very green making any of this. hoping to learn a lot

Hi everyone
I’m new at this. I don’t have a smoker i do have a dehydrator
what i’m planning on making is jerky snack sticks and some summer sausage
i know i can make the snack stick and jerky in my dehydrator
I’m at a lost on how to cook my summer sausage oven temperature how long to cook and food temp

heres a list of seasoning and casings I’m to purchase

colorado jerky seasoning
willies snack stick
summer sausage
2.9x20 Mahogany fibrous summer sausage casing

let me know what you all think for someone starting out

how do you store your leftover seasonings if you dont use them all

thanks again for your time

rookie

need help w conversion chart
for small batches 1 and 5 lbs
I found your link for the spices it dosnt tell me how much cure I should add for the 1 or 5 lbs

I have purchased
Walton bold jerky 4550343030-5
1lb=2tbsp
5lbs=1/2 cup 2 tbsp
no cure measures

willies snack sticks 4550393690
1lb 2tbsp 1 tsp
5lb 1/2 cup 4 tbsp 1 tsp
no cure measures

colorado jerky 4550341020
1 lb =2.5 tsp
5lbs = .25cups
no cure measures

sumer sausage 4550300012
could not find a small batch conversion
for 5lbs
would you please let me know what the conversion in spice and cure would be for 5 lbs

thanks for your time and help
glen