Question: This article mentions “filler”. I have been stuffing sausage and sticks using dehydrated milk as a recommended filler. Does that serve the same purpose? Also, I put Prague #1 in all that I’m going to slow smoke, but some call for ascorbic acid. What is the purpose of the cure and the acid?

Austin Thanks so much for your quick reply. I think I’ll get some of your Carrot binder. Sounds like it will do the job and have an application in thickening some of the sauces I create. So, just to be sure, if I use Prague #1 cure and ascorbic acid, what I’ll really doing is adding some additional insurance against bacteria and if I mix one day and stuff the next the combination will be ok? Again, thanks for the information.

With the water temp at 170, how do you tell when the sausage reaches 160

Screamin Also, doesn’t the water effect the smoke deposit on the casing?