vjbutler i use city Water and make restructured jerky and mine always gets the exact same thing after it gets old i just salt crystallizing on the surface or mold because it says wasn’t shelf stable.
charlie you need to stuff immediately because the meat mixture will get to thick to go through a small stuffing tube but still need to let the stuffed snack sticks cure in the fridge for the proper amount of time… i use non fat powdered milk as a binder un my snack sticks.
scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
