Thanks, I bought it by mistake thinking it was able to be used dry.
I usually use a dry recipe. I don’t like to soak or inject my bacon.
I may calculate a recipe and give it a try.
I’ll let you know if I do.
50 /50 may be a tad on the dry side,
Could always add a little beef fat.
As far as binder, I use powdered milk In my brats about a cup per 10# and about a cup of water per 5#
mikesr I never smoke my sausage that hot.
Because I always cook it some way before I eat it.
I make allot of kielbasa, and I hang overnight in cooler. Then smoke for 10 hrs and never let smoker get over 125* I start slow and it usually takes about 2 hrs to get to my maintain temp.
Rarely is casings tougher than a light snap.
Once in a while I get tough casing but attribute it to bad casings
