• Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
Skins
  • Light
  • Default
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Quartz
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Slate
  • Solar
  • Superhero
  • Vapor
Collapse
Meatgistics - Walton's - Community

Willie snack sticks

Scheduled Pinned Locked Moved URGENT 911
10 Posts 5 Posters 358 Views
    • Oldest to Newest
    • Newest to Oldest
    • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • J Offline
    J Offline
    Johnboy13 Yearling
    wrote on last edited by
    #1

    My first times making these willie snack sticks and when mixing up the meat I added a tsp of cure pink #1 per 5 lbs ( I did 20 lbs) then reading in there book I noticed at the top of the page that the mix comes with the cure in it
    My question is are these snack stick safe to eat ?

    1 Reply Last reply
    0
  • keend0K Offline
    keend0K Offline
    keend0 Team Orange
    wrote on last edited by
    #2

    I read the instructions the same way a few months ago. The cure comes with the seasoning in a separate package, it is not in the seasoning.

    J 1 Reply Last reply
    0
  • keend0K Offline
    keend0K Offline
    keend0 Team Orange
    wrote on last edited by
    #3
    This post is deleted!
    1 Reply Last reply
    0
  • J Offline
    J Offline
    Johnboy13 Yearling
    replied to keend0 on last edited by
    #4

    keend0 I hope that is right. Thanks for the info

    I 1 Reply Last reply
    1
  • I Offline
    I Offline
    ISULarry Dry Cured Sausage
    replied to Johnboy13 on last edited by
    #5

    Johnboy13 I just made Willie’s snack sticks this week. They cure comes separate in a smaller orange baggie. Toy should be good!

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #6

    Johnboy13 Can someone show me where they are reading instructions that it appears the cure is already mixed into the seasoning? I want to make corrections somehow to stop that confusion. And You should be ok john but I would add more than 1 tsp for a 20 lb batch. 1 oz of cure has 6 tspn in it and that is enough to cure 25 lb of meat.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    E 1 Reply Last reply
    0
  • J Offline
    J Offline
    Johnboy13 Yearling
    wrote on last edited by
    #7

    I seen it at the top of your Catalogs the page where the willie snack kit is located

    1 Reply Last reply
    0
  • keend0K Offline
    keend0K Offline
    keend0 Team Orange
    wrote on last edited by
    #8

    The web site says: 1.6875 lb package, Seasons 25 lb of meat, Includes necessary Sure Cure package

    The seasoning bag says “Usage: Use 1.46875 lb of seasoning plus 1oz sure cure to 25lbs meat”. This made me think it was in the seasoning package.

    The weights of the bag and web site do not match.

    Suggest changing so weights are accurate and changing Seasoning bag to read: “Directions: Use 1.46875 lb of seasoning plus 1oz package of sure cure to 25 lbs of meat”

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #9

    @keendo That could be done, ro something like it but as it is now that would mean touching every single product page and we dont have the time for that now, especially since we will be changing to a new website soon. I shall put that on the list of things to clarify though as there is obviously some confusion on it, thanks guys!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    0
  • E Offline
    E Offline
    elmtree3 Yearling
    replied to Jonathon on last edited by
    #10

    Jonathon he said 1 tsp per 5 lbs for a 20lb batch, so 4 tsp. So he was pretty close.

    1 Reply Last reply
    0

Sponsored By:

Sponsored By Walton's
Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
  • Login

  • Don't have an account? Register

  • Login or register to search.
  • First post
    Last post
0
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
  • Login

  • Don't have an account? Register

  • Login or register to search.