I make all of the above at home. My preference list…

1. Whole Muscle Jerky
2. Snack Sticks
3. Summer Sausage
4. Processed Jerky

nicholls47 Here’s a quote from Jonathan answering a similar question.

The only thing I want to point out is that after you have stuffed them into the casings they need to be held in a refrigerator overnight unless you are using a Cure Accelerator such as Encapsulated Citric Acid, Sodium Erythorbate or Excalibur’s Cure Excellerator.

mrobisr thanks, I’ll check it out

mrobisr Agreed. Didn’t realize there was another post on this topic. Thought he was going for a fully dry cured product.

Robin05 the recipe you have calls for cure #1? We’ve (my brother and I) always used cure #2 for all our dry cured products.