Thanks,
Just ordered the seasoning, and can’t wait to try this out.

In a snack stick is the size of the cheese ok, but should the pieces be cut say in half because the snack stick is smaller in diameter.

Is there an easy way to convert a bratwurst seasoning to be a snack stick, possibly by adding a cure to the mix?

I’m specifically interested in using Apple Bratwurst seasoning to make snack sticks.

That would really help, possible make it show 1 or 5 lb batches.

I think that is what most of us will be producing, Not sure what I would do if I made a 25 lb batch of anything.

A suggestion for all the recipes you post.

In this case you are making a 10 lb Lebanon Bologna.

Please include in the directions the correct amounts of Seasoning, cure, etc for the size being made.

The listing above of needed material lists the Lebanon Bologna seasoning pack, but this pack is for 25 lbs meat. It would be extremely helpful to include this information in the directions that accompany the posting/video.

I know that there is a chart for breaking it down, but why have to go to another spot for that information.

Thanks, great job.

Thanks,

I figured that would be the case, but wanted get the experts opinion.

What is the smallest casing available (need a tube for it also) that can be make by a home processor.

I have a 1/2 HP grinder, and a 5 lb stuffer (not adverse to upgrading stuffer if needed).

We would like to make some similar in size to what is commercially available, eg: jack links, slim Jim’s etc.

Is this even possible?

In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.

As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.

sorry, I forgot to say, I already have fermento, but I would have to order the ECA.

I am going to try the Lebanon Bologna mix, after I ordered I saw it recommends using encapsulated citric acid.

On another site I read that fermento and be used as a substitute for the citric acid.

If this is OK to use, how much of the fermento should I use?

Thanks