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That is a personal preference, I have read posts that a lot here don't. It is more for your smoker to heat and it gives moisture which can cause the smoke to stick to sausage as well. At least that is the gist of what I have read. I have used some int past but I am going to try going dry.
I have been making sausage for about 10 yrs again and far from being an expert. There are some people here that do amazing stuff and very knowledgeable. It's always fun, it is a learning curve, But as long as you follow directions and if you are unsure, Ask these people. You will always be safe and end up with a good product. There is a lot of good info here, Read and search the threads when you are ready. It will be worth it. Charlie.