Although glass is heavier and breakable, plastic fermentation stuff scratches easily which becomes many a microbe’s new home.

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

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

alan

Although glass is heavier and breakable, plastic fermentation stuff scratches easily which becomes many a microbe’s new home.

At least a pint I think, but could go some more if you can’t push it. Too little water makes for really hard stuffing ( I killed a stuffer by not adding water).

How much water did you add to the mix?

With the Cellulose casing they are impermeable, so no value I can see personally.

Bbqing some beer brats and hotdogs, potato salad, corn on the cob with friends on the deck (socially distanced…)

19.8 grams seasoning per pound should be close

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