doc_craig I’ve used the Holly Regular breakfast sausage seasoning and friends & family love it in links or patties.
I’d recommend mixing up a 1lb batch per the directions and fry up a patty and then adjust up or down from there.

I’ve got written down in my notes that I liked the flavor at 10 grams of seasoning per lb, that would make the 1/2lb pkg that it comes in season 22.4lbs of meat (the directions would be 8.96 grams per lb)

FYI - I thinks it’s always a good idea to fry up a test patty before you commit to stuffing or packaging, and for some reason I find that you always want the patty to taste a slight bit saltier than you really want if you’re making links, I find that the perfect patty usually makes kind of a boring link, dunno why tho…

Best of luck!

Awesome, exactly what I needed. Thanks!

Howdy! Placing an order and including a pkg of hot link seasoning - https://www.waltonsinc.com/hot-link-unit . This will be a first for me, I haven’t made them before - wondering if you can give me a few tips and answer a few questions.

I’ve made snack sticks before and for those I ground my meat 3 times through the fine plate and mixed well until I had a pretty good emulsion - would you recommend the same for these?

What meat mixture do you recommend?

I was thinking something like 50-60% pork butt (the ones I get tend to be about 25% fat) and 30% lean beef and 10-20% beef suet (adjusted based on pork content) - it seems like you would want a higher fat content than a regular brat… something like 35-45%? I wouldn’t mind doing 100% pork too if they would turn out well - much less expensive per lb.

Carrot fiber needed/benefits?

How much water? 1lb per 10lbs meat?

I plan to use the 30mm red collagen casings ya’ll carry and smoke them. Tips on time and temps would be great.
Once I add cure do I need to let them sit over night? I noticed that there is citric acid in the spice mix - not sure if that has any bearing on it…

Ice water bath after smoking and let bloom?

Anything else I should think about?

Aaaaannnd the wacky place in my brain wants to ask if any of you have pickled your hot links (or other sausages) and what were the results if so - suggestions/do’s/don’ts?

Thanks!

Ryan
Head KnucklHed

Jonathon thank you sir!