I’m new here and to the Walton products and quite overwhelmed. my old seasoning maker has closed shop. I use to dump a container of his seasoning and sure cure into the meat. Grind it all together let it sit over night. Stuff casings and smoke…

Looks like there’s citric acid and gel additives that I’ll need to buy if I make smoked summer sausage using waltons products? I see the sure cure comes with most summer sausage seasonings. Just really confused on what additives are actually needed vs not.

Procedures for storing is let hang in the fridge for a week then vac seal and freeze. The following weekend

I’m new here and to the Walton products and quite overwhelmed. my old seasoning maker has closed shop. I use to dump a container of his seasoning and sure cure into the meat. Grind it all together let it sit over night. Stuff casings and smoke…

Looks like there’s citric acid and gel additives that I’ll need to buy if I make smoked summer sausage using waltons products? I see the sure cure comes with most summer sausage seasonings. Just really confused on what additives are actually needed vs not.

Procedures for storing is let hang in the fridge for a week then vac seal and freeze. The following weekend

YooperDog thank you for the clarification I see that the gel is out of stock so i was cursing. Will have to add to add the citric to the order

YooperDog I’ll be honest my comprehension isn’t very good. I’ve watched some videos. I can fix just about anything, but when it comes to following directions or complex instructions. I might as well piss into a 20mph head wind. Like i said the stuff I use to make was pretty simple dump contents in meat and grind.