Not sure if I am not adding enough pork fat or? I made 1/2 Goose, 1/4 Pork Fat & 1/4 Pork Loin. I used Pepperoni seasoning and E citric acid. The flavor is great but dry, crumbling, cakey.

The same with the Bavarian, only with 1/2 lean pork, 1/4 lean beef , 1/4 Pork Fat and Bavarian Seasonings and powdered buttermilk. Thet bavarian recipe I have is not smoked just put in almost boiling water to pre-cook.

Here is the rookie move, I ran out of natural casings and used collogen casings on the last few pounds of the Bavarian. (You all know what probably happend) I heard a pop in the hot water bath opened the lid to find a casing had blown off. So I looked at the other sausages and seen a few air pockets so I stuck one with a steak knife and it blew hot water from my chin to chest. 2nd degree burns. Lesson learned.

Thank You in advance for your response’s. Smart elic responce’s assumed LOL

Smoked Meat Stabalizer and Sure Cure?

I was wondering if I use SMS do I still use Sure Cure, and can I use ECA in conjunction with either of these product, or is ECA a cure or flavor additive? Sorry I am lost.

Sorry I forgot to mention I am making snack sticks out of Elk and Pork fat, using the Habanero BBQ seasoning with carrot fiber.