@goducks well said . I feel the same way.

If you wanted to cure them, there are other cure accelerators that don’t affect the flavor as much as ECA. Ascorbic acid @1/4 tsp per 5 lbs. meat does the trick without significantly affecting flavor.

that is the success of this forum it is topic specific and people are willing to help each other

@GODUCKS First, I hope your brother and your family is okay and doing well! Second, what you are packing into the 1 lb bags should be 100% fine, that won;t be a problem as you can use a large stuffing tube. Where you might run into an issue is with the stuffing into the links. Since the meat has been sitting after it has had the seasoning (especially the salt) mixed in it will start to set up and become a little more difficult to deal with. Mixing it again will help a little but be careful not to overdo it, your meat right now is probably going to start extracting proteins very quickly. Now, that isn’t the end of the world or anything, it might just give you a different texture than you are used to from a breakfast sausage. All in all I think you will be fine!

@TexLaw They were “okay”, I ended up doing antelope, beef brisket, ghost pepper cheese and pork shoulder with Hot Link seasoning. There was just something different about them that I can’t place a finger on. Was my very first time doing any sausage making.

@Tex_77 said in A few questions: I think you should look at the German sausage seasoning. That’s also where I would start if I were looking for a “barbecue joint” flavor that isn’t “hot” spicy and then adjust from there if you want. That said, the Hot Link blend that Jonathon mentioned is good stuff!