Oldtimer here, I have made extruded jerky for 11 years by adding 1/2 cup of powdered milk + 1/2 cup cold water per 5 lbs. of meat as a binder. I have also made brats this way. Brats or sausage need to freeze firm before vacuum sealing! There are other binders out there.

I just stuffed 50 # of H summer sausage added 1 cup of mustard seed to each 25# batch. After holding overnight it will go into the oven in the AM. and I will make 25# of German rope sausage. OMW I can’t wait the the aroma of the summer sausage fills the kitchen and I can take some of the German sausage off the grill for lunch! A side dish of the corn recipe might be just the ticket what is in that?

That looks like a great dish. Please forward the recipe to me if you would!

I’m so glad to see your post, I love pastrami and corned beef! I have been wanting to do the same thing. I have seen where after smoking it for pastrami steam it or wet smoke it. Just what i have heard! I will do this next year!!

Re: If the seasoning has sugar in it in any form the seasoning can turn into a rock and it is next to impossible to use, you must put it in water and heat it and try to dissolve it. This is a lot of trouble trust me!

Shelf life of seasoning](/topic/4869/shelf-life-of-seasoning)