Joe Hell Yeah, maybe I have become so used to the hog casing smell that when I smelled something unpleasant but in a different way it stuck out more? Oh well Brian Schneider if they aren’t reeking they are fine. The spillage is an issue though but we are taking care of that through other means at the moment.
Bluemtnman If you’re using a seasoning blend it’s definitely best to use pink salt instead of tender quick - here’s why -
Tender quick is mostly salt with 0.5% nitrate and 0.5% nitrite, their package calls for 1 Tablespoon (3 Teaspoons) per lb of meat.
Cure #1 is also mostly salt, but is 6.25% nitrite and calls for 1 Teaspoon per 5lbs of meat (or 0.2 tsp per lb of meat)
If you used tender quick AND a seasoning blend it’s gonna be way too salty!
Plus, depending on what you’re making with your spice blend, pink salt gives you the option of using cure #1(nitrite) for quick cure items like snack sticks & summer sausage (nitrAte is not usually needed for these items, but there might be times you would want to add it) or cure #2(nitrate) (nitrAte converts to nitrite over time and acts as a “time release” cure) for long cure items like prosciutto, pancetta & fermented sausages like salami etc…
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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!