If I make restructured jerky with Walton’s Bold jerky seasoning do I use the same amount that I would use per lb for whole muscle jerky?

No help from me but I’m anxious for the answers because it’s happening to me sometimes too, similar conditions

Getting some and trying some turkey deli meat! Can’t wait

Jonathon getting a morning bump of baby pepperoni
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Tex_77 I was annoyed that the news about that law came out after our podcast. I am interested in Austin take on it.

JustStrokeIt383 0 said in My first time trying Summer Sausage:

tompayne
Thanks for the reply!
I sliced open one of the sausages today. I used Walton’s h seasoning, carrot binder, sure cure, and encapsulated citric acid. I could tell there was more fat than I wanted. But it didn’t leave a wax feeling in my mouth. So I should of cut back on the fat and pulled them from the smoker sooner.
I’ve had some beef sticks that taste like I’m eating a candle.
My summer sausage wasn’t terrible. I’ll be able to eat what I made. And I have some adjustments to make for the next try.
I was more worried about the 4 pounds 14 ounces of meat with only cure and citric acid for 4 pounds. I wanted to be sure it was still safe to eat.
I do have a stick burner but it was getting late last night and I was exhausted. So the pellet grill was my decision.

The extra 14 ounces might be the weight of the seasoning and any extra liquid you used to get a good protein extraction. If you used enough cure for the 4 pounds of meat then you should be fine.