I have a couple of questions also on making Lebanon Bologna for the first time.

Your video says for a 10lbs batch to use sure cure, sure gel, sodium erythorbate and the seasoning.
But on the seasoning bag it only says to use seasoning plus sure cure and encapsulated citric acid.

I will be using 10lbs of lean beef with beef fat to try and make it traditional style.

Do I need to add sure gel ?
Do I need to add sodium erythorbate?

Thanks for the help.