@lsaule I guess how accurate do you want to be in your protein/fat ratio? You can break down your animal muscles into lean and fat and mix back together to get the protein/fat ratio you want. E.g. 5lb meat block with 30% fat is 3.5lbs lean and 1.5 lbs fat (5 X .30 = 1.5). This will get you in the ballpark. If you are looking for dead nuts accurate you are going to buy some really expensive equipment. I like to keep it simple and in the ballpark is good for most of my sausages, seasoning percentages are more of a focus for me. Hope this helps.

@Labradorbob I have posted this a few times but the Honey BBQ is one I don’t actually care for but everyone else really liked. I used ECA both times I made it (2nd time just to see if I was crazy) I felt the same both times but everyone else liked it again, so I am the odd one. I’d be interested in your thoughts though

@Labradorbob yes,but they won’t hold. If you are wanting to link I’d recommend using the pretubed natural hog casings 32-35mm.

@Labradorbob I haven’t seen the videos, but I understand that ECA needs 1 hour at temperatures above 135F. I suppose what you mentioned is close enough? That said, I like a longer cook with Summer sausage and snack sticks because I prefer that semi-dried texture that you get from a longer cook. I suggest you don’t try to rush it. You can always let them hang in the smoker for an hour (or even just 30 minutes), and then finish in water.