Originally Posted by TR Kan
Thanks Smoking B, You always see slim jims and others in stores, just don't want to have to keep thawing mine out. Do you have any idea on how much to use. Thanks again.
I've seen recommendations ranging from 250ppm all the way up to 1,000ppm for use with meat products. When I use it for jerky I go with 500ppm. Make a solution with water & the potassium sorbate then either mist with a spray bottle or dip - just make sure you get all surfaces covered & let dry before you cover or package them. With jerky it will keep it from molding for 3 - 4 weeks but as I said I never had to use it on sticks...