If I use 80/20 hamburger 10 lbs to make summer sausage or snack sticks,can I add 1 pound pork fat to get the 30 percent fat and will this taste ok?
Also should I grind through small plate?
Or leave as is?

blackbetty61
Awesome,Thanks

I wondered if I made some snack sticks with the honey barbecue seasoning if I should add some encapsulated citric acid or leave it as is?

Can the fresh collagen casings be twisted into links?

I watched the videos on pulling summer sausage and snack sticks from the smoker at 130 degrees.
Finishing them in water at 170 degrees.
The snack sticks will reach their internal temp in about an hour.
Is this enough time for the encapsulated citric acid to work?
Thanks,
Harold Reese