Thank you,
I think that’s how i’m going to go. I will increase seasoning to 5.3 oz and use citric acid as its stated I see to give it more of a desired taste. I’ll post the next time I make more that shouldn’t be to long.

Thanks for one item at a time tweaking. For small batches total 5#, 4# venison and 1# pork fat trimmings I think I made the right amount of adjustments as far as correct amounts for this size meat block. I find though, when seasoning 4.7oz willies snack stick seasoning is mixed in and I use a small hakka mixer, before I add cure salt, carrot fiber and smoke meat stabilizer I make a fried sample patty and I can taste the seasonings am are happy with the taste, its after I add the remaining items, stuff in 17 or 19mm, coil the casing around a dowel rods and smoke with hickory in my small but effective electric masterbuilt smoker as directed. As soon as they are 156 degrees internal I remove directly to ice bath for 10 minutes then let hang for about 45 minuets then cut into 5" pieces. Don’t get me wrong they turn out good its just the seasoning taste isn’t there. Should I add more seasoning? Switch to citric acid stabilizer? Do you think the smoke is overpowering the seasoning?

I am wondering if I should switch from smoke meat stabilizer to citric acid stabilizer at 5 teaspoons? Would that improve spice flavor?

I forgot to add 4.7 oz of seasoning per 5 lb batch.

****I make 5# batches of venison summer sausage and snack sticks, 4# venison, 1# pork fat ground together twice, course grind then fine grind. They turn out good though kind of bland, no zing or spice taste.
When I taste a pan fried sample with just seasoning they have flavor. I use 1 teaspoon #1 cure, 5 teaspoons carrot fiber and 2.5 teaspoons smoke meat stabilizer, 8oz high temp cheese and 1 cup cold water. Should I add more seasonings or cut back on something? what can I do to make the flavor stand out?
Terry S ****