Thanks everyone. Tumbler arrives tomorrow so looking forward to see the difference it will make over bagging and resting 24 hours.

@Jonathon I do my batches in 12.5 lb batches because I have a small smoker. So I very well could have added too much water. Not an insane amount But my meat was nice and sticky before I added extra water so I may have ruined a decent protein extraction? Regardless, they still taste amazing! It’s hard to ruin some Willies snack sticks taste-wise!

@Waynegus No, I wouldn’t use both as they are both cure accelerators. I don’t believe it would cause anything to gas out too quickly as the encapsulation of the citric acid would prevent it from breaking down until 130° but it wouldn’t be necessary. If you are looking for the tang just go with Encapsulated Citric Acid, if you are looking for less/none of tang go with the Sodium Erythorbate. Hope that helped!