I am in the process of curing bacon for the first time. I am using your dry rub bacon cure. It’s four days into the process turning the slabs once a day sealed in ziplock bags. One is 3.7lbs and the other is 4.5. The refrigerator is holding a 36.1 F temp. My concern is that there is very little to no liquid being produced. Thoughts?

Made a 10lb batch of snack sticks with the Lebanon bologna seasoning mix. I used ECA instead of the sodium erythorbate in your video. I added 1 1/2 ounce of black pepper but no other changes. 6lbs of lean venison, 2lbs of lean beef, 2lbs of fat cap from boston butts. Thermal cured as described with no smoke cycle. T hey turned out awesome.
I have a question about no water liquids. Could I use wine ie Shriaz or fruit or vegetable juice instead of the water listed?

Are there any seasonings listed that could not or should not be used for snack sticks?

Are there any seasonings you have listed that could not or should not be used for snack sticks? I only make snack sticks and bacon. I have had great success with both using your products. I am putting together another order and only want to be choosing from flavors that will work for snack sticks. Here is lebanon bologna! Awesome!