I am placing an order for supplies this morning and need some guidance. I will be making snack sticks and summer sausage from Venison. I want an additive with moisture retention and wondering if I should be using Cold Phosphate or Carrot Fiber or both? Similar question on an accelerator for my snack sticks which I want to immediately start smoking after I stuff them. Should I be using your Smoke Meat Stabilizer or your Encapsulated Citric Acid or both?
Planning on stuffing some Hawaiian snack sticks tonight (pork & pineapple) and smoking them tomorrow morning. It will most likely be about 8 hours between when I finishing stuffing them tonight and when I start the smoker in the morning. I know you normally would add encapsulated citric acid if going straight from stuffing to smoking but in my situation with an 8 hour delay what would you recommend? I will be using the normal cure with my maple seasoning tonight when I mix and stuff them.