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I also vote LEM. Never had a complaint about them. Most the complaints we get are people buying the ones from Cabela.

Welcome! We're in Washington state

I used to work in a grocery store. Best by dates are just the date the company legally has to say the food is best until. Generally dry goods are good for quite a while after that date, the company just can't guarantee that.

To my knowledge you can absolutely use real maple sugar. I believe I've seen several recipes using it.

Personally I don't like Leggs. I think the maple tastes too artificial.

I found this in a book we own.

It doesn't sound like you did anything wrong. Have you tried doing collagen casings and then peeling off when ready to eat? I know a lot of people who just don't like casings.

Personally I like cherry and pecan. I'm not a huge mesquite or hickory fan though.

fermented cucumber relish! Now that sounds amazing!

I don't make low salt sausage, so I'm unsure of the correct answer to this question. The low salt blends I have made were not specified for sausage making. As far as your question goes, the only salt needed is the cure, and from experience with making no/low salt blends, citrus and citric acid...

Hopefully this is helpful. Picture 1 is directions from our snack stick seasoning, and picture two is a clip from "That perfect batch) by Clem Stechelin.

You could can them or dehydrate them. Maybe even use them in a sausage recipe after they're dehydrated.

Technically it doesn't need any salt other than the cure. I don't know it would taste as good. I've been trying to work on low/no salt blends and getting them to taste good is really hard without salt. But from a technical stand point, if you are adding the correct amount of pink salt, then no...

Hello! I can't say I'll be any help with building smokers, but if you've ever got recipe questions give me a holler. Good luck with your adventure!

No hard feelings my friend! I look forward to taking more pictures for you guys!

It's not just you! I hope my comment didn't seem to point the finger at you. While I understand the need to keep this an advertisement free zone, it is hard to suggest help sometimes when the help comes from my place of work, but I am doing my best to stay within my limits and respect the page...

To my knowledge curing needs to be done before hand. The cure needs to be in the meat to prevent things like botulism caused by the meat being in an unsafe temperature for too long. I'm not sure doing it afterwards would prevent the bacteria.

I'm sending you a message through your facebook link, so I dont get in trouble on here!

That's the one I would buy! Sorry about your old friend.

Thank you I appreciate you! We have a smoker in the garage we like to use in the winter. Keeps the building warm and the bellies fed!