Ingredients:
Directions:
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This sounds like a great recipe but some guidance on the amount of cure and salt would be appreciated. Please email me with an amount of these ingredients. Thank you and enjoy
I am also wondering about how much salt and curing salt, the directions regarding rolling into sticks also leaves me wondering. is there no skin on the sticks?? do you wrap themindividually in foil and bake?? Sorry to be so dense but am not certain of these things.
thanks for any help you can offer
b
Sir,
Your Super Scorchin’ Sticks Recipe did not include amounts for the curing salt and salt ingredients. Can you email me the amounts so I can try the recipe?
Thanks,
Jim
Don’t get your panties in a bunch! The salt is to taste, which is generally 1 teaspoon per pound of meat. Also curing salts usually have instructions, about 1 teaspoon per 5 pounds of meat.