I’ve used 50/50 before. I would suggest finding the fattiest pork butts possible. I like all my stuff from summer sausage to breakfast sausage to bratwurst to be around 80/20.

shane102 my first batch was jalapeno with ghost pepper cheese. It taste great but is a little to hot for some people. Next year Ill go with hot pepper cheese instead

shane102 these came out great. Used the Tons summer sausage mix and everyone loves it.

Cabelas90 I will be sticking with sure gel from now on. I did everything the same today as I did on the other batch. Only difference was the binder. These came out wrinkle free and look perfect. I got great protein extraction. Much more than with carrot fiber.

Cabelas90 I will have to watch the video again. I probably misunderstood it. I bet your right though

Jonathon the only reason I thought to try carrot fiber was I watched the videos on Walton’s about the different binders. Seemed like carrot fiber would be good with moisture retention. I don’t think it did add good as sure gel. Im working on a second batch right now and sure gel definitely got better protein extraction.

shane102 I did 20 lbs meat and 5 lbs fat. I mixed in 2 quarts of water like Walton’s recommended.

I held at 150 for a couple hours then kept it anywhere from 160-180 till they were done.

Hey guys. So yesterday I made some venison summer sausage. I used 80/20 venison to beef fat. I also used smoked Meat stabilizer and carrot fiber for binder. I normally use sure gel but decided to try the carrot fiber. I used a hand mixer and got good protein extraction. Casing were tight when I stuffed them. Hung from smoker and cooked at 170-180 till internal temp of 160. Tossed in an ice bath for 20 min. Casings are all wrinkled up. What did I do wrong

Just made a batch of summer sausage and this year I used carrot fiber instead of sure gel like I normally do. Bad idea. I should have known better than to mess with something that already works great. I mix with a hand mixer and got good protein extraction and everything looked good till I was done cooking. The meat is juicy bu it shrunk and now my casings are all wrinkled up. Will be going back to sure gel.

Hello everyone. My question is, I can understand using ECA in the normal summer sausage flavors. But when it comes to the other ones like Habanero bbq or jalapeño summer sausage what are y’all’s thoughts? I did use it once in the bbq smoke stick flavoring and was not impressed. I don’t think all their flavors will benefit from the tang but I wouldn’t mind having the benefits of ECA. Thanks in advance