Sorry for what is going to be an obvious question for most but I tend to over think things.
I’ve watched many sausage making videos, both from Walton’s and others. I don’t recall anyone using the term “protein extraction but in Walton’s videos. I think I know what it looks like and feels like but can you give me a simple explanation.

Jonathon

Thanks for the response. Your video was very helpful. I don’t know how I missed seeing that beforehand.

Thanks, for jumping in and giving me some more info. I certainly am trying to soak up some of this info.
So much to learn, Thanks Again

After getting a few things sorted and with some fresh venison mix ready it was time for me to make my first sausage.
To keep things simple on my first go I used a ready mix packet. Living where I do I used what was available. I have no smoker and this product said an oven could be used. Keeping oven temp at 180° until product is done. I used a digital thermometer in the oven to monitor temperature not relying on the original oven thermostat.
I’m not unhappy with my end results and most who have tried it like it. However when I peel the casing off there is still a slight rind like layer. Is this common with summer sausage or did this happen because of the oven method I used or something I did or didn’t do? The rind is edible but it’s also somewhat noticeable when eating the sausage.
Thanks