Hello, I am looking to try my first batch. I will be receiving H summer seasoning, sure gel, and encapsulated citric acid today. A couple of questions:

1. Can I used a kitchen aid mixer with a paddle attachment to mix? (I will be doing a small batch to start, likely less than 5 pounds)
2. Can you over mix? From reading, it looks like you can definitely under mix and not achieve proper protein extraction.
3. I use a charcoal barrel house smoker. It’s relatively difficult to keep the temp low and consistent. Any suggestions here? Or could I do like 180 degrees, the entire smoke, until internal temp reaches 145? Alternatively, is the oven an option?

Appreciate it!

Hello, I am looking to try my first batch. I will be receiving H summer seasoning, sure gel, and encapsulated citric acid today. A couple of questions:

Can I used a kitchen aid mixer with a paddle attachment to mix? (I will be doing a small batch to start, likely less than 5 pounds).

Can you over mix? From reading, it looks like you can definitely under mix and not achieve proper protein extraction.

I use a charcoal barrel house smoker. It’s relatively difficult to keep the temp low and consistent. Any suggestions here? Or could I do like 180 degrees, the entire smoke, until internal temp reaches 145? Alternatively, is the oven an option?

Appreciate it!

Thank you for the quick reply! I will give it a go with the above suggestions and we will see how it turns out. I think I’m going to use a beef/pork blend to start. Ideally, I will be using a venison/pork mixture after I process a deer this year.

RON PARRISH I do have a sous vide. Would you suggest starting with the low temperature smoking and then transitioning to the sous vide when a certain internal temperature is hit?