I also use the mineral oil and beeswax butcher block conditioner and like how it works.

clubchuck 4dz
I can not directly answer your question but I can say that I used carrot fiber binder with ground pork loin (very little fat content) and it really improved the moistness of the sausage. When I add water I go by feel of the mixture (just add slowly until it feels right) and have not had any problems. Since it sounds as if you have made venison summer sausage before add water like you did before but if the mixture seems too stiff add water a little at a time until it feels right and you should be ok.

Grimpuppy
It should work just as well as it does for breakfast sausages since you are not hanging them.

rjsenk
It worked for me. Bulk sausage or sausage links is the same as far as carrot fiber goes.

My first smoke in my cookshack I got way too much smoke. I used too much wood and wow not a good result. Next smoke I followed recommendations in the instructions and got great results. There is only a very small hole for air inlet and a hole just as small for smoke outlet so it really holds in the smoke. I have gotten many years of trouble free use from my smaller cookshack smokette.

julian
It never seems to make any difference time wise if I smoke 1 or 2 but you do get twice the meat which is nice.

Grimpuppy
It should work just as well as it does for breakfast sausages since you are not hanging them.

I also use the mineral oil and beeswax butcher block conditioner and like how it works.

Jonathon
#1 Sweet Chili Flavor Snack Stick
#2 Nacho Cheese Flavored Snack Stick
#3 Smokin’ Jalapeno Snack Stick
#4 Beer & Onion Snack Stick

You said you assume whale would be fishy. When I was stationed in Iceland I bought and cooked a piece of whale (they where harvesting whale at that time). It looked and tasted to me and my wife very much like a VERY LEAN beef roast. I had cooked (probably over cooked) it in the oven like I would a beef roast and it was very good but a bit dry since there was no fat at all. My wife does not like “raw” so I had cooked it all the way through and that was probably a mistake. It reminded me of beefalo which is a cross between cow and buffalo. Definitely no fishy taste or feel.

Sorry to hear that. I hope he gets over the virus soon and that his family is fine too.

denny66 You can usually get away with adding some additional premix seasoning but you need to be aware that one of the primary ingredients in the mix will be salt so you must take care not to get your product too salty.

Austin
I live in Mary Esther, Florida.
I have been playing with sausage for awhile now. My oldest brother got me interested and we often share ideas. Unfortunately my brother and I live on opposite sides of the country so can only share by phone but, we have had some long conversations trading ideas.
I have an electric smoker and love to smoke pork butts. My electric smoker does not give as good a smoke as a stick fired smoker but it still gives good flavor and could not be easier to use.
What I love about making my own sausage the variety of tastes you can get and the quality of the sausage itself. For me many of the readily available commercial products have a sameness of taste and texture (there are some exceptions that are very good). When you make your own, you have control over the flavor and the texture.