Meatgistics - Walton's - Community
    • Register
    • Login
    • Search
    • Walton's
      • Seasonings
      • Casings
      • Packaging
      • Supplies
      • Equipment
      • Smoking & Grilling
      • Catalog Request
      • Giveaways
      • Sales
    • FAQ
    • Topics
      • Unread
      • Recent
      • Random
      • Popular Monthly
      • Popular All-Time
      • Unsolved
      • Solved
    • Users
      • Groups
      • Online Users
      • Latest Users
      • Top Posters
    • Map
    • Live
    • Events
    • Conversions
      • Seasonings
      • Cure
      • Additives
    1. Home
    2. charlie
    • Profile
    • Following 0
    • Followers 0
    • Topics 2
    • Posts 3
    • Best 1
    • Controversial 0
    • Groups 2

    charlie

    @charlie

    Yearling

    1
    Reputation
    99
    Profile views
    3
    Posts
    0
    Followers
    0
    Following
    Joined Last Online

    charlie Unfollow Follow
    Veteran Yearling

    Best posts made by charlie

    • RE: shure cure

      Thank you.

      posted in Meat Processing
      charlie
      charlie

    Latest posts made by charlie

    • RE: shure cure

      Thank you.

      posted in Meat Processing
      charlie
      charlie
    • shure cure

      what is the shelf life of shure cure vac. sealed and frozen.

      posted in Meat Processing
      charlie
      charlie
    • New to Excalibur seasonings

      Was planing to make Sriracha flavored snack sticks with high temp cheddar cheese tomorrow. While in Wichita a week and a half ago I purchased a bag of seasoning and sure cure. Din not want the encapsulated citric acid. My question is did I mess up by not purchasing a binder such as carrot fiber or sure gel. Is binder absolutely necessary or can snack sticks be made successfully without it? Another alternative I may have is to use a cure from a HI MOUNTAIN snack stick kit that says to stuff immediately because the cure acts as a binder. I live 100 miles from Wichita and cant just run down and get some. Any suggestions or help would be appreciated.

      posted in Meat Processing
      charlie
      charlie