I’d like to make 10lbs of brats, make about 2lbs right away and then freeze the remainder. Do I need to add something like the pink sure cure to the meat prior to stuffing since I plan on freezing some?

Also, is there an ideal ratio of fat to meat that you should have when making your own brats?

So does this mean that the 11lb stuffer is more or less the preferred size of stuffer for making snack sticks with? Especially when combined with the 19mm casings?