I mix the cure with water. I gave it 12 hrs maybe I need to give it 24 hrs.

Thanks. I didn’t use eca this time because I couldn’t find any. Thats why I let it sit in the fridg. for 12 hrs. I will give the sodium erythorbate at try. Is that the actual name or is it called something else? Guess I’ll have to start hording ingredients so I have them next time. Thank again.

Thanks. I didn’t use eca this time because I couldn’t find any. Thats why I let it sit in the fridg. for 12 hrs. I will give the sodium erythorbate at try. Is that the actual name or is it called something else? Guess I’ll have to start hording ingredients so I have them next time. Thank again.

What is a cure accelerator? I never had to use one in the past I don’t know what changed. I’m willing to try it though. Thanks.

I mix the cure with water. I gave it 12 hrs maybe I need to give it 24 hrs.

I will try that with my next batch. Thank you.

Yes, one per 25lbs.

Onestopjerkyshop carries them. It fits on your grinder to stuff snack sticks. They are about $20.

I use 16 and 17. I have the cyclone attachment for my grinder that works great. I think LEM owns the right to them now.

I have been making this stuff for quite a few years and never had a problem. My last two batches have turned out o.k. at first but if I open a package the meat will start turning a gray color after awhile. Even in the refrigerator.

At first I thought it was because I couldn’t get sur-gel and used an alternative. I have tried two different binders with same results. I have been using Waltons seasonings and instruction. I can’t figure out what is causing the change in color.

Any help would be appreciated.

Thanks