Was looking to make Lebanon bologna this weekend. Can I add sodium erthrtobrate to fast cure this so I dont need to wait over night? Also could i add encapsulated citric acid along with the sodium erthrtobrate?

Thank you so much for the info. I’ll just stick with the encapsulated citric acid

I am getting ready to brine both my bacons and Canadian bacons. I have a bottle of crown royal maple that was a gift and I cannot stand to drink it. I wanted to try some in with my bacon brine. My brine consists of water, sugar, brown sugar, cure #1 and kosher salt. My initial test was going to be a 3lb canadain bacon with a shot per pound. Anyone ever experiment? I’m looking for a kiss of maple and bourbon not a upfront maple bourbon. Thanks for any help.

I am having a walleye fry tomorrow for a bunch of friends. I decided to make it surf and turf since it new years. Have 2 whole deer back straps and about a 5 lb chunk of elk back strap. Most of my friends and family that are coming like there deer meat cooked well done. I’ve never brined deer before so I was interested if anyone out there would share there recipe and experience with brining. Im not going to waste my elk cooking to well done so it is getting salt, pepper, and fresh garlic grilled to medium.