Jonathon
Will do, Thanks

Wow, I didn’t realize that. I had the thought process that the longer it set the seasonings would have longer to work into the meat per say like marinating. Again Thanks for the info

Jonathon
Ok great , thanks for the info. So is it ok to leave in fridge for a few days after mixing before I put on smoker? I don’t plan on using the accelerator. As far as adding the cheese, if I do leave in fridge should I go ahead and add cheese then or add right before I roll it up and put on smoker?

im sorry seasoning for 5# would weigh to be 0.34 oz.

Hello all, im new to the site. I tried my hand at making summer sausage around Christmas and am very happy with the results. I have just been making small batches (5#) at a time, mixing byu hand and smoking it on my Traeger pellet grill. I use 3-3.5# venison and then mix in Italian sausage(cut casing off) and mix in Morton tender quick and other seasoning that i found off the internet. I usually leave in fridge for 3 days, mixing morning and evening. Before i put on grill i have saran wrap and roll out 1# at a time to make a decent looking log roll and then take wrap off and smoke til internal temp is 160. Again I am very satisfied with the results. I ordered some High Temp cheese and the Jalapeno summer sausage seasonings to try. My question is that the seasoning package will mix up to 25# of meat and the sure cure package which I believe is 1 oz. What if i only want to make 5# of this? I know i can do the math and figure it out but my concern is with the sure cure, 1 oz divided by 5 is very little. So, can i just use the Jalapeno seasonings which i believe would weigh out to be about 34 ounces and add Mortons tender quick cure? As i get everything fine tuned im gonna start making bigger batches as i will be getting a grinder, casings, accessories to do it more professional. Thanks for your info.