Phantom I like to use more of an 80/20 ratio when doing my sticks. There’s enough fat to coat the mouth and allow seasonings to linger in your mouth but helps avoid any rendering. This was a small batch I made for a relative in my pitt boss vertical pellet smoker using an 80/20 mixture using sure gel and smoke meat stabilizer so I did not have to hold overnight. Also removed at 130 and finished in sous vide

tanderson13 I made a trial batch of “all beef” franks using cellulose casings. I did use some pork fat, unfortunately this was when I was beginning my experimenting and entry to the meat processing world, and a mixture between raising the heat too quickly and not enough humidity in my residential smoker, I ended up with a skinless product that had a skin like outside due to slight case hardening I believe. I am going to be trying to make some more shortly, but would like a mixture of chicken beef and pork to try this time, if anyone has any ideas on the ratio for these? Like a 50/50 beef/chicken then a 25% fat or then doing 50/50 with that mixture and butts?

Roe Bear personally I think the extra grind has a lot to do with it. I have never worked with soy protein so not sure if that has any difference. Also, if you left the meat sit out that entire time that could have had some issues. I have noticed that if I allow meat to warm up too much I do have texture issues, as if the meat is starting to denature before I was done… if you are making hot dogs without an emulsifier, the extra grinds are used to lower particle definition and make a more blended product, so that is essentially what you have done. Summer sausage is meant to have a particle definition, so I like grinding the meat and fat separate when it’s all nice and cold then mix what I need together, and depending on how big the casing is you’re using, I’ve even ground the fat only through a 3/8" plate to get those nice particle definitions of fat!

Roe Bear

Here’s a couple pics from the last summer I made with small casings, used sure gel and ground 3 times with 25% back fat but kept as cold as possible while working with it. These I didn’t realize were so small (supposed to be 1.5") so the fat was too big for these casings, but overall a happy customer!