Was mostly eye of round as had some frozen for a few weeks that I wanted to use up. Possible was not mixed long enough for protein extraction. Fibrous casings were wrinkly when done so assuming fat did leach out. Made batches prior with no issues so this threw me for a loop. Used chuck before also, so will keep away from the eye of round for Summer sausage.

Thanks everyone. Tumbler arrives tomorrow so looking forward to see the difference it will make over bagging and resting 24 hours.

If I am going to tumble my meat and seasoning for 15 minutes the immediately put in dehydrator, is it safe to still add sure cure? Would you also add Sodium Erythorbate if adding sure cure as do not want to add ECA and have the tang with jerky.

Just made 10 pounds of summer sausage. End result is dry and grainey. My thought is not enough fat, it was made with beef, chuck and eye of round. Added pork fat at 20 percent. Used carrot fiber and water. Will adding too much water cause an issue or was it needing more fat.

Do you use both Sodium Erythorbate and encapsulated citric acid together when making Lebanon bologna?