Jonathon thank you very much for the pictures. I have been wondering myself which was the correct way.

Lebanon bologna is traditionally an all beef product as I understand it. Do you have a favorite cut of beef that you think yields a better all beef product? And do you still recommend pork fat over beef fat when making an all beef product?

I’m going to make a batch of fresh brats using the cheddarwurst seasoning and some high temp cheddar. My meat block will be about 60 venison / 40 pork butt (it just happens to be what I have on hand). My question is in regards to adding some carrot fiber. I’m a big fan of using it in basically any smoked snack stick or summer sausage - for moisture retention during smoking. Is there any benefit to adding it to a fresh sausage - again for moisture? I definitely prefer moist over dry in a fresh sausage link. Is there any down side to adding it?