Jonathon,
How about using the Apple Bratwurst Seasoning to make meat sticks ? I was thinking of adding the appropriate amount of sure cure and sure gel, and letting them rest overnight before smoking because I don’t want the tanginess of the encapsulated citric acid. Thoughts ? Is there something in this seasoning that would prevent this from working out ? I know it’s not a traditional meat stick, but I will be making them out of pork and smoking them with apple wood so I think it may be a good match.

Those of us in the sausage making game have learned by example or by our own mistakes the importance of good protein extraction in a cured sausage product. What I was wondering is… “Is there such a thing as TOO MUCH protein extraction in a fresh sausage?” I have not seen it myself, but then again I am a small scale producer for a few households. I don’t have the experience that some of you here may have. Thoughts ?

Jonathon
I better stick with the program. That’s the proper response. LOL
I didn’t realize there were apple pieces in there. They would hold too much moisture is my guess. I’m sure there are better options available to choose from.
Thank you.

Great tips and good explanation. Thank you all.