twilliams said in Hatch green chili bratwurst seasoning:

Thanks for the responses guys, really what i was trying to do is find a Waltons/Meatgistics family member to take my left over seasoning. My family dont care for the heat so instead of just throwing it away i would send it to the first person that was willing to take it. Tex_77 was the lucky winner. Shipping it to him tomorrow after work.

Jonathon thanks or all your help Jonathon, I will send photos when I get them stuffed.

Jonathon thanks for the information. The goose breasts I have are very lean. Is there a binder you prefer? I’ve never used a binder before, do I mix it in when I am grinding?

I am going to make some Canadian goose polish sausage and to make the sausage juicy would you add pork butt and pork fat? Any suggestions on ratios using goose? I am not going to smoke the polish so would I still need to add cure? Thanks in advance.

lamurscrappy thanks for all the help. I will let you know how the next batch turns out.

lamurscrappy I did not, I put it in the fridge as soon as I water bathed it. The casings were pre stuck

Jonathon I used 15 pounds elk and 5 pounds pork butt. No binder.

Parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.

I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.
Thanks