Most to include myself love the water retention in our sausage. There is nothing better than pulling a link of homemade sausage off the grill and getting splashed during the bite. Use carrot fiber if it is working for you, experiment and have fun making the best product for you.

The blue ribbon contains sodium erythorbate to speed up the cure so we don’t recommend it for pickling but people have done it and continue to do it and they say they like the results, we just can’t guarantee it will be perfect. If you are going to pickle it then use 2 lb of cure to a gallon of water and hold them for 5 days since you aren’t injecting. You’ve probably already seen it but there is some good information here https://www.waltonsinc.com/blue-ribbon-maple-bacon-cure

@Austin Thanks @Austin. I was leaning towards no binders (I have never used them in the past, but then again, I didn’t have a few packages laying around either - lol). I just wanted to double-check. Thanks again!!