a little confused on cure accelerators
If I am making a batch of say Lebanon bologna or snack sticks
would I use Sure Cure and Sodium Erythorbate and Encapsulated Citric Acid
or is it sure cure and ONE of the others …
is there harm to be done using both Sodium Erythorbate and Encapsulated Citric Acid together

tried using sure cure and smoked meat stabilizer on a snack stick recipe and was not happy with end result
meat lost most of the seasoning taste and turned gray . same seasoning just using sure cure
was more flavorful and nice red color

Ok i’m new to the site. Will look around
Thanks

daveomak and Jonathon thanks for the responses .
most of my supplies come from Waltons been pleased with the service and products so far
love the Lebanon bologna and the Pepperoni spice mixes
I have done several batches using the sure cure and citric acid (and all turned out well) so yes I am familiar with the tangy added taste using ECA
as for the problem sticks some info

My snack stick recipe
3 lbs pork butt 1 lbs of deer (gives me approx. 30% fat)
16oz ice water
1tsp insta-cure
.32 oz of smoked meat stabilizer (8oz to 100 lbs per bag instructions) so .08 x 4 =.32 Please check my math on this
4tsp salt
1TBS brown sugar
1tsp ground mustard
2tsp whole mustard seed
1tsp coarse ground black pepper - add more if you like pepper taste
2tsp white ground pepper - substitute with black pepper if you dont have this
1TBS Paprika
1tsp onion powder - more or less to taste
1tsp garlic powder - more or less to taste

If you like it hot add the following
2TBS crushed red pepper
2TBS ground cayenne pepper - more or less to taste

mix all spices and cure#1 and 16oz of ice cold water into ground beef until mixed through.
Stuff in casings
place into smoker at125 degrees DOOR OPEN, NO smoke for one hour to dry casings,
then 140 DOOR Closed add smoke for 1hr ,
then 150 for one hr with smoke then raise heat to 180 until an internal temp of 152 to 160 degrees,
place into ice cold water for 20 minutes
then bloom sticks at room temperature for 2 hrs
Then refrigerate in a brown paper bag

DeerSlayer said in a little confused on cure accelerators:

daveomak and Jonathon thanks for the responses .
most of my supplies come from Waltons been pleased with the service and products so far
love the Lebanon bologna and the Pepperoni spice mixes
I have done several batches using the sure cure and citric acid (and all turned out well) so yes I am familiar with the tangy added taste using ECA
as for the problem sticks some info
My snack stick recipe
3 lbs pork butt 1 lbs of deer (gives me approx. 30% fat)
16oz ice water
.8 tsp insta-cure
.32 oz of smoked meat stabilizer (8oz to 100 lbs per bag instructions) so .08 x 4 =.32 Please check my math on this
4tsp salt
1TBS brown sugar
1tsp ground mustard
2tsp whole mustard seed
1tsp coarse ground black pepper - add more if you like pepper taste
2tsp white ground pepper - substitute with black pepper if you dont have this
1TBS Paprika
1tsp onion powder - more or less to taste
1tsp garlic powder - more or less to taste
If you like it hot add the following
2TBS crushed red pepper
2TBS ground cayenne pepper - more or less to taste
mix all spices and cure#1 and 16oz of ice cold water into ground beef until mixed through.
Stuff in casings
place into smoker at125 degrees DOOR OPEN, NO smoke for one hour to dry casings,
then 140 DOOR Closed add smoke for 1hr ,
then 150 for one hr with smoke then raise heat to 180 until an internal temp of 160 degrees,
place into ice cold water for 20 minutes
then bloom sticks at room temperature for 2 hrs
Then refrigerate in a brown paper bag