smokinbubba Yup, and that’s why we did that. Personally, I love the stuff but it is pretty simple to get rid of in seasonings so why not?
When mixing the seasoning and cure with the meat how much water do I use if I don’t have any sure gel?
hendo I’d recommend using about 1 quart (32oz or 2lb) of water per 25 lb of meat for something like snack sticks or summer sausage.
If you don’t use a meat binder additive like sure gel, just make sure you mix really good to get a good protein extraction (where the meat gets really sticky).
Let us know if we can help with anything else!