Recipe 5lbs jalapeno snack sticks
Does anyone have a recipe for albs of Jalapeño snack sicks. How much sure cure, How much sure gel, how much encapsulated citric acid, and how muck water.
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
Dsmythe I’m not sure what albs is but for 25 lb of Jalapeno Snack Sticks you can either use Jalapeno Summer Seasoning and then 1 oz of sure cure (included with the purchase of the seasoning) 6 oz of Sure Gel 4 oz of Citric Acid and between 1 and 2 qts of water. Or, you can use another Summer Sausage Seasoning and then take Jalapeno Pepper Flakes rehydrate them at a rate of 1 oz of flakes to 5 oz of water and then use 3-6% of the rehydrated flakes for your meat block. So if you were making 100 lb you would rehydrate 3-6 lb of flakes and use those.
If you are looking for brekadowns of how this you can go to Seasonings Page under the Walton’s Learning Center and we have broken down cures, seasonings and additives into 1 and 5 lb batches.
Visit waltons.com to find everything for meat processing.
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