Jonathon
Thanks again Jon, they turned out fantastic

Thanks Jonathon , yes I am looking for the “tang”, thanks for answering all my questions I will update yall with how it turns out !!!

Hello everyone,
I just purchased some summer sausage mix and snack stick mix, we are going to make our products this weekend. I noticed on the packaging that sodium erythorbate is in some of the seasoning premixed. My understanding is that this is a cure accelerator. My question is, is it OK to still add encapsulated citric acid to this? secondly on summer sausage do you have to add a binder or can you make it without ? Lastly on one of the seasonings packages and ingredient is citric acid, so do I still need to add encapsulated citric acid to that particular mix or not ? thanks in advance for the several questions I have. Just FYI my seasonings are Excalibur from Waltons

Jonathon thanks for the input

Jonathon pork fat at a 70-30 ratio

paxras , thanks I had a local meat processor tell me I also needed to use something along the line like sodium erythorbate as well

When making my venison snack sticks I use citric acid along with a binder and sure cure, is there a need to use a cure accelerator as well ?

Hello, name is Jason Blandford, happy to be apart of the waltons community