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.

Thanks alanburkholder and processhead for the quick response, its my 2nd time smoking some summer sausage. Last time I did with beef chuck and pork butt about 2 years ago, came out fantastic. I used the summer sausage kit from Bass Pro Shop. Did not have any cheese or jalapenos. This time I bought the seasoning from Waltons and I got the cheese and jalapeno flakes this time, but I’m adding extra jalapenos, just bought some fresh jalapenos. I’m going to dice them by hand. I am curious on how they will come out. Can’t wait.

I forgot to add, the recipe for summer sausage says 2 quarts of cold water, is this for the ice bath? I recall adding water to the mixture, but the recipe does not show this " add water" to the mixture. Am I missing something?