I see 2oz cold phosphate is recommended for 25lbs of meat which is 4 tbsp. The summer sausage I made using 3.75 cup non fat dry milk and 5 tbsp cold phosphate wasn’t overly juicy, was the same end product as sure gel binder. I will use less cold phosphate next batch I’ve read too much can give off a soapy flavor.

twilliams Sounds good will do, making two batches of sticks this weekend habanero BBQ with ghost pepper cheese also.

twilliams Thanks for your help!

twilliams Ok thanks how much do you add for a 25lb batch?

Has anyone used bacon taste booster in snack sticks? I’ve read some reviews on the sweet maple bacon seasoning and some say not much bacon flavor, just curious if any ones has tried this?

I used 3.75 cups non fat dry milk and 5 tbsp cold phosphate per 25lbs. The summer sausage turned out the same as using sure gel.

processhead Thanks for the good info!

YooperDog Thanks YooperDog

I’m going to make 2 batches of sticks and I have to use ECA in one. Does ECA go better with Pepperoni or Habenero BBQ?

I haven’t tried the pepperoni seasoning. I would use the sure gel meat binder over the carrot fiber for sticks. I used ECA in summer sausage and liked the added tang, the flavor was not overpowering at all. Make sure you use Sure Cure along with the ECA, if you use ECA you will have to smoke them right away there is no curing time.

Its happened a few times but I have been around to restart it. I don’t trust it to do an overnight cook, I’ve only done sausage with it. Camp Chef told me it may be due to a “pellet bridge” which starves the auger of pellets. What temp were you running at?

I have had flame outs at 150 setting not sure if its over feeding and smothering the fire. Seems like the times it has done it have been cold outside temps, and filled with cold meat. Did you contact Camp Chef?

Rob Lee I haven’t noticed an issue in appearance or flavor with the smoke right away with my pellet smoker.

John Raiona I used the 28-30 tubed casings each tube held 25 lbs.

Cabelas90 Ok thanks!

Can Jalapeño snack stick seasoning be used to make summer sausage? Also does ECA go good with jalapeño?

@Brian-Ragland I found it on BBQGUYS website for $499.

@Brian-Ragland I really like it, had some issues with the flame going out in the first couple cooks. No issues when I did summer sausage, I changed the pellet blend, that may have been the problem. The smoker comes with 7 racks and a rack with 12 sausage hooks. It gets up to temp fast when full and in cold temps and recovers well after opening the door. It produces smoke while it cooking but nothing has been over smoked. I have only used it 3 times, but I really do like it so far.

Parksider Do you use a binder as well?

Parksider Thanks for the info, the casings I’m looking at are good for up to 75lbs of meat and only plan on making a 25lb batch this year.