am looking for a Hawaiin summer sausage mix and or kit for a 25# batches, seen before but cant find, anyone able to point me in the right direction

@hambone I will go through and update our cure recipes with some more information to help make this a little more clear. That instruction is really better suited for injecting bacon. If you want to submerge, soak, and brine the bacon with a cover brine, we recommend using 1 lb of cure per 1 gallon of water for that cover solution. Let me know if I can help out any more!