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

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.

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