New to the board, got a question. We make a lot of brats from venison and pork every year. Same seasonings every year, very boring. Was looking for something different, seen pizza supreme brat mix on waltons sight, looks and sounds REAL good. On one off the reviews, somebody made a summer sausage, and snack sticks with the seasoning. My question would be, is there any reason I couldn’t use the seasoning for a summer sausage, for lack of a better term, with cure#1 and a binder. I see the last ingredient on site list citric acid in spices. Thanks!

Thanks for the welcome, and thanks for the info. Been making sticks, brats, and sausages for years, sometimes it worked, sometimes it didn’t. After reading a lot of info on sight, I can see why it didnt

ND Mike , thanks for the welcome. I did see that info after going thru a bunch of other post . Ask the same question to the Waltons seasoning web. Site, and they answered that the only thing to consider is that cured sausages have " slightly more salt added" but there shouldn’t be a problem. They said they have made SS with their blue ribbon fresh brat mix, and it came out fine, no changes needed. My thinking is if you add the sure cure to the mix, your adding " slight more salt" to the mixture anyway.