So I love the sweet chili snack stick seasoning-wondering if anyone has a recipe for sweet chili brats? I’ve tried using snack stick seasoning for brats-never has worked out. Any suggestions?

Hotdogs will not fat out if properly emulsified. They should be ground a minimum of 3 times (twice through your smallest plate). For best results, finish in a food processor before stuffing.

If you included cure #1 then I would say that you go have a couple of days but the meat will start turning into a cured product. The problem you have in curing inside a regular fridge (as compared to a dedicated curing chamber) is that you will dehydrate your product too fast. As @twilliams mentioned, the sooner the better. I almost forgot, that you don’t have a culture so you may not be able to maintain a product which will acidify enough to kill bad bacteria (conjointly with the cure #1) but if you did the longer you keep it in the fridge the more acidic it will become so your tang would be yuk after you cook it (releasing the ECA)

@Meat_Jack said it. Your ECA is safe until you hit the temp that melts that coating

This Meatgistics University post on making snack sticks can help you nail down a cooking schedule. https://meatgistics.waltonsinc.com/topic/763/cured-sausage-106-basics-of-making-snack-sticks

@nicholls47 Always worth a try, you never know it might have turned out great.

Great! Thank you!

@nicholls47 I used Pa’s Black Bull marinade before cold smoking the chops. Then, seasoned them with the garlic/butter Excalibur seasoning and sous vide them at 130 for 2 hrs. Result: juicy and tasty.