@1oldfart (same response in another post) When you say listed, I assume you mean basically anything on waltonsinc.com? Anything CAN be used but I’d not say everything SHOULD be used. For example, a bratwurst seasoning or breakfast sausage is formulated for fresh products, they might not have the salt content necessary to properly aid in protein extraction. That can be gotten around though by using more seasoning per lb of meat. However, there isn’t a standard equation for converting fresh to cured because the salt content is different for each seasoning, so all basically have to be figured out by making small test batches.

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[image: 1609533153550-whole-batch.jpg] [image: 1609533153510-stick-composition.jpg] [image: 1609533153481-single-pack.jpg] [image: 1609533153450-mini-bites.jpg] 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?

@1oldfart Don’t worry about that. Part of that could be how much water (if any) the belly was pumped with before you got it.