Parksider I meant to say stuffing tonight and smoking tomorrow

Parksider ya I would definitely use the carrot fiber. I have used it in the past (Not sure why I did not order with my seasoning this time) I am mixing and stuffing the sausage tonight and stuffing tomorrow. Therefore i will have to use the powdered milk this time. I absolutely love this website with the forums to communicate with everyone to get their input and knowledge on things that I do not know. Not my first time making sausage but I am by no means an expert lol.
Thanks for the info

Thanks Jonathan! You guys are an awesome company to work with

akdave The beef is 80/20 burger that i am using. That should be ok right?

Also wondering how much to put in per 25 lb batch

Jonathon It is going to be cured

Jonathon I am smoking both the German and the Ring bologna. Since I didnt order any binder when i ordered the seasoning from you guys I will be using powdered milk for a binder. Just curious how much I should add per 25 lbs of meat.

Should i put this in my ring bologna and German sausage? I am mixing 50/50 venison and beef.

dino21 sheep casings are more delicate so you may be over stuffing them?

dino21 what size casing and what size horn are you using?

as its a little late in the game for me to order some binder I have heard of people using powdered milk for a binder. Anyone ever use this? How much do I add per 25 lb batch? Do I even need a binder?

how much water do i need to add when mixing per 25 lb batch? Is it the same as the ring bologna?

Does the same temp and time apply to the Ring Bologna? I am making some of that as well.

Thanks Jonathon. I will take some pics! (if it turns out of course lol)

I am going to attempt to make German sausage this weekend. I am hoping to get some tips if anyone has any. Smoker temp/time etc.
Thanks