@Beef1424 Absolutely it is. That cottonseed oil will maintain its integrity up to 130° so that should be fine, just make sure it is somewhere where it wont be jostled a lot.

Yeah, there isn’t really a wrong way to do it here. A lot of commercial processors do it this way. I add the cure to the water for sure, it helps make sure you have a more even distribution. It is slightly better to do this when making a fresh sausage when you are doing a cured sausage you are going to do so much mixing that everything should be evenly distributed but with fresh you only want to mix it a little bit.