Fitz Yeah, you want to grind it once more to be safe and to add in protein extraction. Like twilliams is saying, you might want to consider adding a little pork fat, 20% will work bu adding 5-10% in pork fat might give you a better finished stick.
deweymeats No worries, this is exactly what we were talking about on this. I am asking our commercial sales people what their commercial customers do here. I’ve only ever made Dill Pickle and Pizza ground and formed jerky and those both are snack and jerky seasonings, so they are formulated either as a topical or to be mixed into the center of the meat.
Ozgrams Thanks for clarifying, that is good to know!
fallflight Yeah you absolutely need to add some water, that will help for sure! I’d start at 1 qt of water per 25 lb batch and go from there. Usually, 1-1.5 is a good amount but I’d recommend you start at 1.
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