lkrfletcher so I wound up preparing a 10lb batch (30% chuck, 70% pork butt) and used the Waltons temp profile for the most part. 125 for one hour with no water in the smoker, then stepped up thru 140, 155, 175 with water and apple wood smoke. It was late and cold and raining, so I stepped up to 185 and then 190 near the end to hit my internal temperature of 160.

Used the Willies snack stick seasoning blend and made 19mm snack sticks plus a couple summer sausages. The summer sausages looked great right out of the smoker, but the fibrous casings wrinkled once they hit the cold water bath. All in all the batch looks and tastes great, and my wife and kids concur.

It took quite a bit longer than I was expecting, and stuffing 19mm casings with my grinder was a pain in the…neck.

Thanks for your help!

Second batch of cured, smoked sausage this weekend. Turned out great. Once again used the Willies Snack Stick seasoning with ECA and cure. Only made summer sausage in fibrous casings because I’m stuffing from my grinder and 19mm casings are a PIA to stuff with that set up. Only a 6lb batch with 50/50 chuck/pork butt.

Used a 125 degree drying step (1 hour), then stepped up thru 155 (2 hours), 175 (2hours), and then 195 til done (160 internal temp). I had a little wrinkling of the casings after placing in the ice water bath, but not too bad.

Grind looks great as well; need to step up to bigger batches because the whole family digs these!!

Chef larger grind plate with my grinder is just over 1/4”—closer to 5/16. Small plate is 3/16. The grind on the meat looked really good. The auger on the grinder just couldn’t feed the sticky meat down into the stuffing horn. A sausage stuffer is the next item on my “want/need” list.

I’ll second the Willies Snack Stick seasoning for summer sausage.