Steven Winscot I vac seal all my stuff as well, when I get a new package and know I won’t use it right away I will make a small slit to rid the air, fold over what isn’t filled with seasoning then throw in a vac bag and seal it up. Now that you brought this up and jogged my brain into overdrive I think I’m gonna put them in the freezer as well. To deal with any clumping I just use a baking roller pin to break it up to fresh standard powder in the original seasoning bag.
Really, how could you not like this wholesome goodness
Denny O I miss my boat terribly, when I sold it I had plans of going into the Ranger 1880MS all decked out with top of the line electronics about a year or two later. Well it has been many years now and I haven’t fished since. Back when I bought my boat I paid $20,000. The same set up today now goes for $55,000. I just darn near cry every time I think about it. The Ranger is up around $80,000. They make them unaffordable now
What do you do when you have left over meat and gravy from supper the night before?, you make mashed taters and smother it with said meat and gravy! How in the world one doesn’t like mashed taters is beyond me!! Jonathon Austin
Kurt Ratzlaff if I’m camping it’s in a $2.5 million dollar Motor home. Other than that this guy don’t camp anymore.
Beef hamburger and sliced venison in AuJus gravy, topped with sautéed mushroom, peppers, onion and garlic on a toasted Italian loaf
PaPaSmokes 
this is Willies snack stick seasoning for 100 lbs of meat, what came with it is the orange packet which is 4 ounces of sure cure. It is 4 ounces because it is for 100lbs. If it was 25lbs of seasoning it would only be 1 ounce. You need this sure cure packet to smoke your finished sausage whether it be snack sticks, summer sausage, landjager etc. You WIL NOT have this cure packet for a fresh sausage such as bratwurst which is what seasoning you bought
PaPaSmokes not necessarily, if it is in the ingredients list it more than likely is for a fresh product. If it comes with a cure packet that is for a cured smoked product
PaPaSmokes here is what you bought from the one company, I will look up the other but I guarantee it’s gonna be the same concept. These are “FRESH” bratwurst seasonings. You typically do not smoke your finished product with this style of seasoning. So as you see, this seasoning did not come with the 1 oz cure packet due for the simple fact that it is designed to be made into “FRESH” bratwurst, not cured and smoked. 
PaPaSmokes I do not believe so, all seasoning mixes that are formulated to be a smoked sausage come with a separate cure packet to my knowledge. Perhaps you bought seasoning that are intended to be a fresh bratwurst. I have bought PS Seasonings, Excalibur Seasonings, and other store bought brands, they all come with a separate cure packet if it is designed to be cured and smoked. If you want to use a fresh meat seasoning flavor but decide you want to smoke then you would have to add cure yourself since it would not come with it. I know the ingredients may say it has cure in it but it is not the four or proper amount of cure that you would need to go through a smoking cycle.
Denny O there is two different topics going on in this thread. The one you responded to is where he added the cure to a different batch of sausage to smoke, but then after the first batch goof up got a little gun shy and decided to keep them as fresh bratwurst instead of smoking them into sausage.
outdorlife99 after my ice bath I lay them out singly not touching each other for a couple hours in a cool room, usually my garage on a long foldable table with paper towel under them. Flip after the first hour. Then put them in a meat lug and let them sit until the next day in the refrigerator ( I have an extra fridge just for meat processing). Pre make my vac seal bags up, pull sticks out of fridge, cut to length, put in bags, seal and in freezer right away. When I pull the frozen sticks out to consume I make a small slit in bag to release vacuum while thawing to not pull any moisture out of sticks.
PaPaSmokes they are salty because you added cure to them, as if I recall you did not smoke these, you left them as a fresh bratwurst, correct?
bleathery then after you try that, try adding seasoning to your whole cubed meat and grind that and hand form into patties see how that comes out.
Gipper my experience with a preformed patty is it changes the texture that I don’t care for. I bought a bunch of Pattie’s for special guests that I had over, it was made from trim of your typical steak meat and they added seasonings and Amish butter to it. They were the worst burgers I have ever had, such a disappointment. They were claimed to be the best hamburgers in the nation and I drove 4 hours round trip to get them. Waltons had some sample burger patty seasoning so I gave them a try, low and behold it had the same texture. So really what I think is happening is when you add the seasoning then mix it and make the patty you are initially starting to break down the proteins and getting some protein extraction to it creating a firm tough texture. I made Pattie’s from the fresh ground and just sprinkle the seasoning on top and bottom of the patty then grilled them, was much more to my liking as far as texture goes doing it that way.
PaPaSmokes I suggest you ask Austin, me personally I would throw them in the disposal but I’m an a**l perfectionist. They look close to the same as what would be just boiling them. I do not put a water pan in for humidity, smoke does not stick to meat that is wet. I will have to reread your post on your process. The inside looks good, the outside looks like it was deep fried. Looks like you had a bit of fat out.
Jesser I make all mine all flavors with venison, pork and pork fat
armyguy I am not positive on the accelerator but I wouldn’t think you would need it since you would be bringing the temp up quick and drying. Nothing like a summer sausage or snack stick procedure
Dave in AZ he is using a vacuum tumbler which in turn does exactly what the overnight rest does only better, just speeds up the process. I’m not sure if accelerator is needed, I wouldn’t think so since it will be dried at a higher rate than sausage
I’m not a big high temp cheese lover so I cut mine in half. So 1.25# for a 25lb meat block