Can I double grind my meat for snack sticks the night before and have the seasoning mixed in and then in the morning add the liquid, cure #1 and finish with the encapsulated citric acid and then onto the smoker with in an hour or so afterwords?

Thanks everyone - How much of a difference does the ECA actually make in the flavor?

I will double grind in the evening, cover and mix in seasoning etc. the following morning

Thanks All - Never used the ECA before and thought I would try it for my snack sticks this time. But now I’m not going to, as I love my recipe which makes nice meaty flavored sticks with enough smoke flavor to know it’s there. If I wanted more of a summer sausage or salami type taste, then I would make summer sausage or salami - lol.

My specialty though is my Italian sausage, both mild spice and spicy. After trial and error, I have created a spice blend that I can’t envision changing. My brother and son love it so much, they tell me to just make it and patty it up. I also think I have come up with what I believe is the proper 3 spices and amounts for making mildly spicy and spicy sausages.

Should I post my Italian sausage spice blend and 3 ingredient spicy blend here?