Just wondering when do I mix in the sure Gel Binder ? Is it when I mix the seasoning into the meat before I grind the meat or during the mixing of the meat ??

Ok thank you very much. By the way my willies snack sticks came out great !!! Im smoking Pepper snack stick now using Elk meat. I,m going to start Elk Salami today using meat stabilizer.

Do you use the smoke meat stabilizer the last minute of mixing the meat like you do on the ECA ? Also If you don’t use any accelerator sausage stays in refrigerator for minimum 12 hours, but what is the maximum hours it can stay in frig until has to be smoked??

When you only use sure cure and no accelerator how long can you keep the sausage in the refrigerator before smoking ???I know it a minimum of 12 hours

with Smoked Meat Stabilizer when do you add it in your mixture, is it like ECA the last minute of mixing before stuffing ??

how about snack stick and summer sausage grinding process ?

on salami if i’m understanding you you mentioned only run the fat twice using the 3/8" plate only? and the meat once using 3/8" and once through 1/8" and then mix all meat together?

Thank you so much for your help. Greatly appreciated

I finally got pork fat what ratio should I use for snack sticks, summer sausage and salami. I will be using all wild game meat ??

OK thank you this will help my so much

Ok thanks, I don’t have any sure gel binder will soy protein concentrate work. if so how much should I add ? or should I order the sure gel binder first before I make a batch.

I just got in the willies snack stick seasoning and sure cure, going to try 2 lbs of beef fat to 10 lbs of deer meat. stuff in 19mm casings. how much encapsulated citric acid and soy protein concentrate should I add.

congrats very nice buck

I purchased the following seasoning H Summer sausage, cotto salami, willies snack stick and pepper stick. First time using this pre package seasoning from Walton’s. Do you recommend me adding the encapsulated citric acid ? or does the packages already have it included?