I am making a batch the Excalibur #147PorkSausage. my question is, should I use a binder such as carrot fiber, or do I even need it?

Has anyone used the dry rub bacon cure and not add the bacon booster they recommend in the video? If so, what is your opinion?

Another question. It says to put bacon in a meat lug and into the cooler. Should the lug be covered or open??

Jonathon thanks for the info. If you can’t tell, it’s my first attempt at curing bacon.