Grimpuppy looks good; love kielbasa. Why the sure gel?

Thanks! I know it’s a binder but I’ve never tried it. I think I’ll try it on my next batch. Were you happy with the overall flavor; would you add any additional garlic powder?

Thanks pal

Hi everyone and best wishes for 2022.
I’m making a batch of venison/pork summer sausage. I use ECA and HT cheddar cheese.
I normally grind, season and mix the meat one day 1, let it sit in the fridge overnight.
On day two I mix in the ECA and cheese, stuff and smoke.
Since it would be easiest to process all on day one and smoke it on day 2, here’s my question. If I did all of the processing (including inclusion of ECA and cheese and stuffing) on day one and put in the fridge overnight, will the ECA and cheese have any negative affect on the finished product.
I realize I could process and smoke the same day due to the ECA and I have done that. However with processing and clean up and smoking and blooming etc it makes for a long day and sometimes I’m about out of energy and rush things.
Doing it in a 2 day process has helped me make better product.
Thanks!