There is no cookie cutter answer to these question, there are several variables to consider with each. First question; most people would agree that using a binder in smoked meats is the best practice for achieving a good texture and feel. It will help retain moisture in the meat and helps to bind the fat to the meat, but is not an absolute necessity for making a good sausage. Question 2; I do not use ECA in most of my sausages, I use it primarily in snack sticks because I like the initial tang it brings when you bit into it, I also have used it in summer sausage but usually not. Question 3 also depends on the types and desired outcomes with the sausage you are making. As a default I target around one quart per 25 pounds of meat, but often adjust to obtain good emulsification.

I also use a spreadsheet to document and print my recipes. I have it setup to calculate exact weights of all ingredients based on the actual pounds of meat used in the batch. I print the results then measure each ingredient and place each on a serving tray. As I add each ingredient I remove it from the serving tray leaving only what still needs to be added. By doing this I no longer miss things like ECA that gets added later than some of the other ingredients.

Love it!!

Totally agree with processhead; another thing you may want confirm is proper vent settings while smoking. If your smoker isn’t able to breath/vent out properly due to weather conditions or wrong settings, the smoke can become trapped potentially causing the bitter smoke.

You certainly can but I personally prefer to dissolve it separately with water in an attempt to maximize the dispersion in the meat.

Please disregard my last post; I have never used carrot fiber and I had it in my head that it was a cure accelerator not a binder.

marzig20 absolutely

Brianzipperdog123 I totally agree, I only use pounds/oz to weigh the meat block, all other ingredients are measured in grams.

jcflorida Since my original post, I have made several batches of skinless hotdogs using the cellulose casings and am happy to say they are in fact permeable. I have been very happy with the look, taste and color of my finished product.