Thanks John, I smoked them last night and they came out perfect as usual. So with that I’m not going to mess around with a good thing!

Hey everyone thanks for the responses. I do have mine in the smoker now. In hindsight I wish I kept 2 sticks back, let them sit in the fridge overnight and smoke tomorrow just for a test.
Thanks again

Hey Kyle no worries whatsoever. My guts told me it was probably not the best way, I was hoping it would work. Its on the smoker now.
Thank you for answering the questions.

That was my concern with adding the ECA a day ahead of time. I had been doing exactly what you described and perfect summer sausage. Well I’m done with clean up so I might as well fire it up! Thanks for your input

Excellent Kyle, I’m going to do that also.
Thanks again!

Kyle, did u also use HT cheese and did that stay intact sitting overnight or did it start to break down/get mushy?
Thanks for your help!

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!

Thanks pal

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?

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