I had and old jerky season kit laying around from Hi Mountain and decided to make snack sticks instead of jerky. I have used their stuff enough to know that it will make 15# of whole muscle jerky or 10# of ground meat jerky. if Cure is based on weight of meat, why then would they be able to say that their kit will also make 20# of snack sticks? seems to be a big swing from 10# to 20# when both are using the same amount of cure from the kit. Does the jerky dehydrating process require more cure than the snack stick process? I was going to call Hi Mountain tomorrow but I though I would start here.
Thanks in advance~Jim
Thanks in advance~Jim