I use dehydrated for my cheddar/jalapeno brats. Soak in water for awhile and use that water in the mix as well. Ones I use have nice color. Very happy with them.

twilliams
Have used wild hogs many times to make brats. Far as i’m concerned would rather use that than regular pork. Just have to get a Boston Butt to cut up and add for fat. My favorite is the Blue Ribbon Bratwurst and add high temp cheddar and jalapeno flakes. Use the tubed casing to stuff them. Always turn out awesome.

Simple is good. Appreciate the response.

Jonathan, if making sausage with pork that will not be smoked, such as brats, do you recommend still adding the binder?

Definitely did the ice bath. They were wrinkled when removed from smoker.

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Smoker had plenty of room. Had large water pan so had plenty of humidity. Started at 125 for an hour, went to 145 for an hour, went to 155 for two hours, went to 165 for an hour then smoked at 175 till finally hit internal temp of 160. Casings looked good all the way through till the end when they wrinkled. If would have taken out at 155-158 would have been perfect looking.

Yes, used a meat mixer so know was mixed well. Will give that a try next time. I guess long as taste and texture is good, looks aren’t as important. How long should it take to get them up to temp?

Made 13# of smoked sausage using the Tons’s seasoning. Also added carrot fiber binder and high temp cheese. Followed the smoke schedule to a tee. Sausage came out excellent except for the way the casing looked. Casings were all wrinkled. Good adhesion and taste but not very pretty! At internal temp of 150 casings still looked good. Above 158 they started wrinkling in the smoker. Any ideas?