I bought the smoked kelbasa mix. First try with this one. Does this has smoked Flavor in it? I plan on Stuffing in hog casings, should Smoke them too? Do I nred to be careful not to put too much smoke during the cook?

Thank you, I going with out on a 10 lb batch. Sounds like enough said they did not like it. Its all bout experimenting, go safe first. Will try it later if I think It it would be good after theis try.

Making Jalapeño snack sticks in Am, dhould I use encapsulated citric acid, or is this not a good add to this season?
Thankyou


Tex_77 had Brats to night, peppers and onions on sub toll. Of course , always analyzing. The spice was strong, felt if I could reduce it, it would really be the perfect Brat.
Really love the flavor of the blue ribbon.

I have made Blue Ribbon Brats, breakfast, H summer.
The flavor is awesome, really great, but seems to be too strong in each. I do the math, with the scale also compare to the chart too. Brats was 15 meat, breakfast was 15lbs. The third was the summer ssusage, I had 11 lbs and weighted out the unit mix for 10lbs, this was a bit better, but still strong.

My question is:
Are others reducing the amount of mix per pound?
If so any formula to it?

Last I am getting fat eating all the sausage! That H Summer is killer!

Going to give it a try.

In one of the livestreams, there was discussion on putting coriander in summer sausage?

More thoughts in this? Flavor profile? Reason to put in?

We Hunt 4P, was a good season.

keend0 venison and pork butt 50/ 50

How much water to the 1 oz?

Appreciate the assistance.

Trying to figure out how much water and shure gel per pound for snack sticks and summer saussge. Is there a chart?

Thank you in advance

If you make say 20lbs of Summer sausage, cureencapsulated citric acid and smoke .the term shelf stability. Does this mean vac pack and be able to not refrigerate?
I vac pack and freeze. But wondered about the term shelf stability.