Dave in AZ
I am thinking maybe too lean

This is fresh, Sometimes the fresh chicken sausages crumble apart when you cut them but I’ve never had a pork one do it like this is now.
This is a homemade beer sausage recipe that is 20 years old and I’ve been making it for 10 years

Only on one batch

I have been making the same beer sausage for 10 years and it’s been great, I have not changed anything and now it crumbles when you cut the links.
I can’t figure it out
Richard

I did not rinse the Bacons prior to putting in the smokehouse I’ve been smoking Bacons for a long time and I’ve never done that, I was wanting to change my recipe I’m trying to improve on my bacon that’s why I tried the blue ribbon cure and the bacon booster

I used your blue ribbon bacon cure & bacon booster then tumbled then let sit 24 hours in cooler then smoked, it is inedible from the high level of salt.
What do I do
Thank you