RBoyette Click this link https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches that takes you to the chart showing a breakdown of all of our seasonings. Most popular is the H Summer which for 5 lb would be ½ cup, 2 tbsp (4.7 oz) and 1 tsp of sure cure would be just about correct (close enough for sure) For water, if you are adding a binder you can add a little more but 8 oz of water should be a good amount with or without a binder. When you have made a batch or two you can experiment with more or less water.
Help with additives
Do you use both Sodium Erythorbate and encapsulated citric acid together when making Lebanon bologna?
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!