Fitz Yeah, you want to grind it once more to be safe and to add in protein extraction. Like twilliams is saying, you might want to consider adding a little pork fat, 20% will work bu adding 5-10% in pork fat might give you a better finished stick.
Dr_Pain I kept the not so visually appealing ones for my family. Still taste great. Like you all have said with the fat rendering out, the ones without casing seem to have a drier texture, which I actually don’t mind at all! Taste is spot on.
adoyle If you want to really speed things up then try finishing them in water. There have been a ton of posts on here about how to do it but I always like to point people to either Summer Sausage Nightmare where it first was brought up by Parksider or to the Meatgistics university Advanced Cured Sausage for steps on how to do this!
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