@SierraPete I love Muffaletta seasoning/taste, I used to have some Muffaletta mix that I would put on sandwiches and I LOVED it!

@papasop Thanks, you guys. I’ll give it a shot, next weekend. This weekend - more jerky. It’s in the fridge marinating right now.

@jonathon said in How to Make Homemade Summer Sausage - Recipe: @dewayne5565 How much water did you add and what was your meat block (including fat %), did you add a binder and can you be more specific with your smoke schedules? Also, pics of the sausage sliced might help a little. In addition to the above, how did you mix the ingredients? By hand or mechanically? Wondering if poor protein extraction might figure into the equation.

@austin Thank you.

@austin Hi Austin, I posted in meatgistics as well under 911. My profile is Drake. Venison sticks, I’m doing everything correctly, but I end up with loose chewy casings. I have to pull casings off the sticks before packaging. Like I stated I’ve posted a full explanation under 911. Any ideas would be very helpful

@mbroos it basically comes down to the texture of the final product. [image: 1612664956730-screenshot_20210206-202304_chrome.jpg]

@cdavis thx for some reason I thought he really didnt want to strip and restuff. In retrospect, that was the fastest easiest thing to do lol.

Agreed I hope it end end April holding thumbs Stay safe all

@Ozgrams It can be but there is some ratio changes that are sometimes needed. For example the jalapeno jerky is 1/2 the size of the jalapeno snack stick seasoning, so that would probably make a rather weak sausage. This is because jerky si designed as a topical. Not all have this ratio though, so there isn’t a good rule of thumb, you’ll need to do some experimenting.