Water
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twilliams I am planning on using citric acid but I do also have the sodium erothorbate. Any preference?
gdub3542 if you don’t mind the “tang” then ECA is fine, if you prefer it without the tang, then go with another accelerator. I like smoked meat stabilizer as there is no tang and you are not measuring in fractions of a gram for a small batch like you would with sodium erothorbate.
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twilliams I am planning on using citric acid but I do also have the sodium erothorbate. Any preference?
gdub3542 Grimpuppy is correct. I do not use an accelerator so his advice is better to consider. I try to keep my products as natural as possible without adding all the extras. Not saying adding them is a bad thing, just my preference. Usually as well time does not allow me to mix stuff and smoke all in the same day.
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gdub3542 Grimpuppy is correct. I do not use an accelerator so his advice is better to consider. I try to keep my products as natural as possible without adding all the extras. Not saying adding them is a bad thing, just my preference. Usually as well time does not allow me to mix stuff and smoke all in the same day.
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twilliams 
I ended up using 2 quarts of and sure gel. They turned out good but I think next time I will cut back on the water.gdub3542 your photo didn’t load. You need to resize the file down.
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gdub3542
As a rule of thumb I use 8oz water to 1lb of meat. I do dissolve the cure in water before adding.
Good luck. Send some pics. -
twilliams 
I ended up using 2 quarts of and sure gel. They turned out good but I think next time I will cut back on the water. -
This was the half that fit on my grill. The other half got vac sealed and put in freezer until I have another day to cook them. Did I mess up by doing that?
gdub3542 the half vac sealed, are those stuffed into casing already or you just vac sealed the mixed meat mixture? If you did not stuff them in to casings it will be hard on your stuffer as the meat firms up after mixing
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gdub3542 you should be good
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gdub3542 man those look great. Good work right there
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gdub3542 the half vac sealed, are those stuffed into casing already or you just vac sealed the mixed meat mixture? If you did not stuff them in to casings it will be hard on your stuffer as the meat firms up after mixing
twilliams I think you will be alright, when you thaw them lay them out on paper towels to absorb the moisture before going to the grill. Let us know how it works for you, could be a new method of making large batches.
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I thought once you put the cure and accelerate in you had to cook it that day or the next if no cure. But your saying it’s ok to freeze the uncooked sticks after vac pack?
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Freezing will stop the curing process if just using cure. Not sure if it stops it with a cure accelerator.
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