Made a 10lb batch of snack sticks with the Lebanon bologna seasoning mix. I used ECA instead of the sodium erythorbate in your video. I added 1 1/2 ounce of black pepper but no other changes. 6lbs of lean venison, 2lbs of lean beef, 2lbs of fat cap from boston butts. Thermal cured as described with no smoke cycle. T hey turned out awesome.
I have a question about no water liquids. Could I use wine ie Shriaz or fruit or vegetable juice instead of the water listed?

Made a 10lb batch of snack sticks with the Lebanon bologna seasoning mix. I used ECA instead of the sodium erythorbate in your video. I added 1 1/2 ounce of black pepper but no other changes. 6lbs of lean venison, 2lbs of lean beef, 2lbs of fat cap from boston butts. Thermal cured as described with no smoke cycle. T hey turned out awesome.
I have a question about no water liquids. Could I use wine ie Shriaz or fruit or vegetable juice instead of the water listed?

I am in the process of curing bacon for the first time. I am using your dry rub bacon cure. It’s four days into the process turning the slabs once a day sealed in ziplock bags. One is 3.7lbs and the other is 4.5. The refrigerator is holding a 36.1 F temp. My concern is that there is very little to no liquid being produced. Thoughts?