Here are the ingredients;
I've had good success making fresh chicken sausages and some fresh pork chorizo where I used about a 90/10 ratio. In both cases I added 1/2 cup of NFDM to a 5 pound batch. This will be the first smoked sausage I make with this fat ratio so I am curious to see how it works out.
Mixed until it felt right:
Fried up a test patty
Great flavor and pretty juicy considering the lower fat content. Stuck it in the fridge overnight along with my stuffer. Soaked some natural hog casings and cases them this morning.
Dried them in the smoker for about an hour at around 130-140 until they felt dry to the touch:
When they were dry I loaded up the AMNPS with a hickory, cherry, maple, and apple blend from Cookin'' Pellets. Going to smoke 3-4 hours depending on color and then finish them in a hot water bath. I will be back. Wish me luck!