Rnb, you need to use cure on any sausage that is smoked. Since your sausage spends a long time in the food safety danger zone 40-140degf. It is a must. If i understand correctly the eca lowers the ph of the meat and gives summer sausage the tang. I personally dont like the tang so i do my trail bologna without it. Hope this helps. Bubba
got a few pics from sausage making this weekend we did some volume…
40# bologna (50% venison/50% pork) using Walton’s 32mm smoked casing my own spice mix, half regular and half hot with habanero powder and Walton’s pepperjack cheese.
20# fresh sausage (50% venison/50% pork) using walton’s fresh 32mm casing and basil, feta cheese, and basil + some randon spices
20# maple breakfast sausage using Walton’s 26mm fresh sheep casings and Sausagemaker spice
30# regular breakfast sausage Walton’s 26mm casing and Sausagemaker spice mix, in coils in the smoker
I use the Weston #22 grinder, fine plate, and the Weston 44# mixer that attaches to the grinder.
I use Walton’s 8x12" chamber vac bags
![alt text](![6_1516639505163_vac pack.jpg](Uploading 100%) ![5_1516639505163_smoker.jpg](Uploading 100%) ![4_1516639505163_sausage coils.jpg](Uploading 100%) ![3_1516639505162_grinder.jpg](Uploading 100%) ![2_1516639505162_fresh sausage.jpg](Uploading 100%) ![1_1516639505162_casings.jpg](Uploading 100%) ![0_1516639505161_bologna.jpg](Uploading 100%) image url)