@Jonathon Well I added both (Sure Cure and Sure Gel), and the Encapsulated Citric Acid. That was my main concern was the self life in case it did thaw. I will go with the freeze, insulate, and ice pack approach.

@ctraymond Yeah 2 quarts is already at the outer limits of what you should use for 25 lb and using that for 20 would cause this issue. I generally like to use about 1.5 qts for a 25 lb batch. Remember, this is a semi-dried sausage so any extra water you put in the meat has to be cooked out at some point.