I have been making this stuff for quite a few years and never had a problem. My last two batches have turned out o.k. at first but if I open a package the meat will start turning a gray color after awhile. Even in the refrigerator.

At first I thought it was because I couldn’t get sur-gel and used an alternative. I have tried two different binders with same results. I have been using Waltons seasonings and instruction. I can’t figure out what is causing the change in color.

Any help would be appreciated.

Thanks

I use 16 and 17. I have the cyclone attachment for my grinder that works great. I think LEM owns the right to them now.

Onestopjerkyshop carries them. It fits on your grinder to stuff snack sticks. They are about $20.

Yes, one per 25lbs.