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

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

should have said in my post that i leave the contoller on the element wide open…high sorry bout that

thought i would throw this out there. one of my smokers is a dyna glow 43 wide body.it’s typical of most non insulated gas fired smokers. great for higher temps. its big so great for hanging sausage etc. low temps way to high. i bought a small 1650 watt elec. element at amazon. (unifit 120v 15a with controller) controller plugs in like a frying pan etc. it lays on the smoker floor. i have had a few ranco 111000-000 cold/heat controllers in my home brewry for years. i wrap the elemnent controller with thick foil and run the cord out the bottom vent. plug it into the ranco and use the heat side. now i can run a really good heat cycle for sausage. it aint perfect but does the job well. amazon also has the ranco contoller. just need to make sure its the heat/cool model. maybe this will help someone it helped me