Thanks, I bought it by mistake thinking it was able to be used dry.
I usually use a dry recipe. I don’t like to soak or inject my bacon.
I may calculate a recipe and give it a try.
I’ll let you know if I do.

mikesr I never smoke my sausage that hot.
Because I always cook it some way before I eat it.
I make allot of kielbasa, and I hang overnight in cooler. Then smoke for 10 hrs and never let smoker get over 125* I start slow and it usually takes about 2 hrs to get to my maintain temp.
Rarely is casings tougher than a light snap.
Once in a while I get tough casing but attribute it to bad casings

50 /50 may be a tad on the dry side,
Could always add a little beef fat.
As far as binder, I use powdered milk In my brats about a cup per 10# and about a cup of water per 5#

Yes, it is cooked before eating.
Simmered in kraut w/ potatoes, or with pierogies.
Or grilled.

Love ABT’s will have to try with brisket.
Usually use Italian sausage. Yum.

I like using a little binder in my brats, seems to keep them juicier when I grill
I don’t use binder in my Italian sausage or breakfast sausage

mikesr Yes , I vacuum seal and feeze.
It always taste better fresh but you dont lose much in the freezer, especially with the vac seal.I use all natural hog casing. and I use the proper ratio of pink cure on all my smoked sausage and jerky
my kielbasa is the only smoked sausage I smoke at a lower temp.
my sticks and salami etc. I always smoke til proper internal of finish in my slow cook oven till proper temp.

Yes, it is cooked before eating.
Simmered in kraut w/ potatoes, or with pierogies.
Or grilled.

mikesr I never smoke my sausage that hot.
Because I always cook it some way before I eat it.
I make allot of kielbasa, and I hang overnight in cooler. Then smoke for 10 hrs and never let smoker get over 125* I start slow and it usually takes about 2 hrs to get to my maintain temp.
Rarely is casings tougher than a light snap.
Once in a while I get tough casing but attribute it to bad casings

50 /50 may be a tad on the dry side,
Could always add a little beef fat.
As far as binder, I use powdered milk In my brats about a cup per 10# and about a cup of water per 5#

Thanks, I bought it by mistake thinking it was able to be used dry.
I usually use a dry recipe. I don’t like to soak or inject my bacon.
I may calculate a recipe and give it a try.
I’ll let you know if I do.

Can blue ribbon be used as a dry rub cure instead of brine and inject?