Jonathon
Thank you, just what I was after.
Alan

I would think you would need to. the ECA makes the cure work quicker (and gives that tangy bite), but won’t cure the snack sticks. You are correct no need to let the sticks rest overnight with the ECA, but still need the cure.

I believe that Olive oil can go rancid over time, mineral oil will not.

alan

Sounds interesting, I was thinking of doing this also. Veterans any thoughts?

I believe that Olive oil can go rancid over time, mineral oil will not.

alan

I bought one, basically a 5 gallon pot with a silicon seal and lid that snaps down. A second smaller pot sits a top with the copper worm/cooling - less than $100 off the internet - some Chinese company. Takes several hours (3 or 4) to make a ‘run’ yielding 5 quarts in mason jars. The mead I ran through was great, honeyshine @ 120 proof.

$22.99 In Ohio

I would think you would need to. the ECA makes the cure work quicker (and gives that tangy bite), but won’t cure the snack sticks. You are correct no need to let the sticks rest overnight with the ECA, but still need the cure.

Jonathon
Thank you, just what I was after.
Alan

Although taste in my book is much more important…

any thoughts as to the calorie count etc on a summer sausage (2 lb deer, 10oz pork fat, 6 oz hi temp cheddar cheese + seasoning/cure)?