mrobisr Exactly. I am with you 110%. My brother did the circuit for years with all the schedules, rushing from here to there, etc. It looked like a whole lot of work & stress to me & not much fun.
why is my snack sticks salty
I do the recipe just like they have it in the conversion chart . Its a little to salty for me . It’s jalapeno and cheese snack sticks . If can help I would appreciate it . I’m using per ground deer with beef fat and I have used duck and deer I ground together and used bacon as my fat . It wasn’t as bad but still salty.
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by johnsbrewhouse
Depending on the bacon, you add more salt when you use the bacon whether you intend to or not. Cut back on the seasoning if it is ending up to salty. Some people are more sensitive to salt levels than others. Go 5% less seasoning at a time until you get the level of saltiness you are comfortable with. Try pork fat to, it a much better product for sticks and sausages.
johnsbrewhouse thanks and think fat the processor uses could have extra salt too. I will try cutting my seasoning back