My primary question is, should I triple grind the venison the same as the recommended triple grind of beef?

Also, the ingredients for the hot links includes citric acid. I know it’s different from ECA, but will this give my sausages a “tang”? I’m not really looking for that.

Thanks in advance, and any pointers by all means throw them my way! Thanks!!

Thanks Jonathon! Ok, so if I don’t have cellulose (I was planning on using hog casings), should I wait? Or will hog casings (32-35mm) suffice?

Jonathon I guess my confusion lies with the fact that I didn’t realize hot links were hot dogs. I was hoping to make a sausage, not a hot dog. Is the flavor profile for the hot links seasoning you sell that of a hot dog?

Hello all!
I am currently getting all of my necessary ingredients together, about to make a batch of the above mentioned sausage. I’ve grown accustomed to reading the folks on here’s reviews, for detailed information on particular batches. But the smoked Gouda mix doesn’t have any feedback at all, and I was hoping to hear from anyone who has tried this.

I noticed it says smoked sausage, but it doesn’t appear to come with cure, so that was one thing I was curious about. Also, I have some home made smoked Gouda that I considered adding to the mix, but I’m not sure if that’s a good idea or not (it’s not high temp, not really sure how much cheese is already in the blend). Any flavor enhancing seasonings suggested, or just as-is?

Basically any and all feedback on this particular sausage would be most greatly appreciated!

Rob