@Jonathon I didn’t realize it was butcher paper until you pointed it out!

@WildWest Well to start off the Phosphate and Citric Acid do opposite things, using them both in the same sausage effectively cancels each other out. The Citric Acid lowers the Ph of the meat where the Phosphate raises the Ph of the meat. Without getting to deep into your process I’d imagine that definitely has something to do with it. @Jonathon can you help out, am I on the right track here?

@Tex_77 I have the Weston 9 in slicer and I am happy with it. However I should say that I don’t use it a lot, but for what I use it for it works great.

@Tex_77 I have that scale and have not used it to measure anything under 5 lbs. I also have the small digital kitchen scale that I use to measure out seasonings, cure and if I’m using them additives. I use the big scale to measure meat in a big bowl or meat lug, depending on how much I am making.

@armyguy When you made the Smoked version and added the binder, cure and accelerator did you mix until you got Protein extraction and then stuff the casings? And if making a Fresh sausage you really should use the Fresh collagen casings. And in my experience the collagen casings do not hold up well to being boiled. Every time I’ve done that the casings came off. Also when I make breakfast links I use the 21mm Fresh casings, if I cook them to fast (meaning to high of heat) the casings will pop. But if I bring the temp up slowly they don’t do that. Also like someone else said it’s very possible that they used a smoke powder or liquid instead of actually smoking their brats. As for you question about if you can smoke them for an hour and then freeze them, I’ll leave that to Jon to answer, he’s the expert. I’m just an old fat guy that knows just enough to be dangerous

@outlaw179 Do you mean the seasoning conversion chart? If so here is the link to it https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches

Or just search for conversion chart.

Nice buck, congratulations!

@Crawrugger There’s nothing wrong with grinding the night before or actually stuffing the casings the night before, the only concern I would have in your situation would be the Encapsulate citric acid. If I am using that I do everything at once, I don’t hold it overnight, my concern being I don’t want the encapsulate to break while I’m holding it. @Jonathon is the man to ask about this as he is way more knowledgeable on the subject than I am.

@UDave Dave, you don’t want smoke for the first hour or two. Once you bump your temp upto 140-155 the chips will start smoking.

@roxy2500 How do you cook them, do you smoke them? Other than that I don’t have any ideas, hopefully someone with more experience can offer some ideas.