There is no cookie cutter answer to these question, there are several variables to consider with each. First question; most people would agree that using a binder in smoked meats is the best practice for achieving a good texture and feel. It will help retain moisture in the meat and helps to bind the fat to the meat, but is not an absolute necessity for making a good sausage. Question 2; I do not use ECA in most of my sausages, I use it primarily in snack sticks because I like the initial tang it brings when you bit into it, I also have used it in summer sausage but usually not. Question 3 also depends on the types and desired outcomes with the sausage you are making. As a default I target around one quart per 25 pounds of meat, but often adjust to obtain good emulsification.

Adjust to your personal taste, but about 10% of your meat weight is a good starting point (I would use 2 to 2.5 lbs./25 lb. batch)

jcflorida Since my original post, I have made several batches of skinless hotdogs using the cellulose casings and am happy to say they are in fact permeable. I have been very happy with the look, taste and color of my finished product.

I also use a spreadsheet to document and print my recipes. I have it setup to calculate exact weights of all ingredients based on the actual pounds of meat used in the batch. I print the results then measure each ingredient and place each on a serving tray. As I add each ingredient I remove it from the serving tray leaving only what still needs to be added. By doing this I no longer miss things like ECA that gets added later than some of the other ingredients.

Totally agree with processhead; another thing you may want confirm is proper vent settings while smoking. If your smoker isn’t able to breath/vent out properly due to weather conditions or wrong settings, the smoke can become trapped potentially causing the bitter smoke.

Please disregard my last post; I have never used carrot fiber and I had it in my head that it was a cure accelerator not a binder.

You certainly can but I personally prefer to dissolve it separately with water in an attempt to maximize the dispersion in the meat.

marzig20 absolutely

Love it!!

Brianzipperdog123 I totally agree, I only use pounds/oz to weigh the meat block, all other ingredients are measured in grams.

Adjust to your personal taste, but about 10% of your meat weight is a good starting point (I would use 2 to 2.5 lbs./25 lb. batch)

toys4dlr I put them in a bowl of water then into the stuffer after it is empty. The water makes them slippery allowing them to get into the throat of the stuffer pushing pretty much all of the meat out. They are awesome, I wish I had them years ago!

I hold my stuffer at an angle (as stated above) and load it with a long handled wooden or plastic spoon. I try to put fairly large scoops in each time to help reduce air pockets. After a couple good scoops, I poke the spoon through the meat in the stuffer to help level the meat to both sides of the stuffer. I found that this process of pushing through the meat to pack and level it in the stuffer also releases the air pockets that have become trapped beneath the surface allowing the meat to form into one air free mass.

Love it!!

Totally agree with processhead; another thing you may want confirm is proper vent settings while smoking. If your smoker isn’t able to breath/vent out properly due to weather conditions or wrong settings, the smoke can become trapped potentially causing the bitter smoke.

marzig20 absolutely

The vent has a spring loaded plug that can be adjusted with the set screw. Loosen it only enough to allow air to escape and minimalize any meat escaping. It works extremely well in my opinion.

Brianzipperdog123 I totally agree, I only use pounds/oz to weigh the meat block, all other ingredients are measured in grams.

I also use a spreadsheet to document and print my recipes. I have it setup to calculate exact weights of all ingredients based on the actual pounds of meat used in the batch. I print the results then measure each ingredient and place each on a serving tray. As I add each ingredient I remove it from the serving tray leaving only what still needs to be added. By doing this I no longer miss things like ECA that gets added later than some of the other ingredients.

I’ve seen this with both snack sticks and summer sausage. It appeared in my case that I slow cooked the sausage in the smoker too long without adding humidity. I believe I cooked too much of the moisture out of the meat giving it a hard almost rubbery texture.