all seasonings i buy say on the package how many lbs the package will season,and how many ounces are in the package. there are 28 grams in an ounce. example: if 11 ounces will do 25 lbs… 11 ounces is 308 grams divided by 25 equals 12.32 grams per pound. 5 lbs equals 61.6 grams. i dont split hairs. i would round it to 62 grams. ive done a hell of a lot of sausage using this simple math…just sayin

Jonathon jonathon i hate to admit it but im an old guy and dont know how to post pics. i will get my grandson over here as soon as i can to give me yet another computer tech lesson haha sorry bout that i have a smart phone but am to dumb to do much with it

barth i think you need 3/8 hog rings. thats what i use and they work well. 1/2 are just to big by a little bit.

jonathon and glen…thank you both for the info on ECA

i think using a good 3 point sausage pricker helps with spliting problem also. i poke mine every inch or so before packaging. seems to vent pressure/fat…might help

ive thought of this too. i am able to clamp the crank side of mine so on the up stroke it doesnt lift the stuffer which works fine but i totally see your point.

i dry at room temp on racks so air gets all around over night , then place in refridge in brown paper bags for a day or 2 whitch removes more moisture. i like mine a little drier than some i think. but lots of people seem to like them

jonathon and glen…thank you both for the info on ECA

as i understand it encapsulated citric acid can not sit over night. so i could grind, season, and mix the first day then add the eca mix, and stuff, the next day and smoke it ? never used it before but do want to try it. just want to be sure how to go about it. i work alone so all in one day aint gonna happen. thanks in advance for any info…opa

all seasonings i buy say on the package how many lbs the package will season,and how many ounces are in the package. there are 28 grams in an ounce. example: if 11 ounces will do 25 lbs… 11 ounces is 308 grams divided by 25 equals 12.32 grams per pound. 5 lbs equals 61.6 grams. i dont split hairs. i would round it to 62 grams. ive done a hell of a lot of sausage using this simple math…just sayin

i think using a good 3 point sausage pricker helps with spliting problem also. i poke mine every inch or so before packaging. seems to vent pressure/fat…might help

barth i think you need 3/8 hog rings. thats what i use and they work well. 1/2 are just to big by a little bit.

locoglaus got mine at amazon i like em

ive msde lots and lots of snack sticks and never add anything like binders etc. make sure all mixing etc. is done well and stick to a good stepped heat/smoke schedule. i never have any issues.

Jonathon jonathon i hate to admit it but im an old guy and dont know how to post pics. i will get my grandson over here as soon as i can to give me yet another computer tech lesson haha sorry bout that i have a smart phone but am to dumb to do much with it