Hello, first time here.
I am making nilgai summer sausage. It’s lean like deer, so I am going to use the frozen nilgai hamburger which the butcher already mixed 30% beef brisket in. I’ll make 9 pounds of nilgai and 6 pounds of Boston pork butt. I was reading the DIY recipe on the mixing of seasonings, sure gel, cure and citric acid. It does not mention sure gel or cure, except not to mix the citric acid until the end. So do I mix all the seasonings, sure gel, cure with half of the water and mix well until tacky, then mix the citric acid with the other half of the water and mix that in? I’ll be hand mixing since i do not have a mixer. Thanks for the replies , if any.