Well I have these big giant 5.7 inch diameter fibrous casings.
Why so big? I want sandwich bread sized sandwich meat.
I did a little light searching and was not finding anything useful, so I'm here to pick the brains of the most knowledgeable folks around.
What would be acceptable ways to smoke and finish the cured ground meat products I would be making with these casings?
I am wondering if they are simply too thick to do alone in the smoker and how long that may take.
Also how long to smoke and then SV if SV is the method to go?
THEN, how long and at what temps would I need to SV something like that without getting fat out?
Any clear, measurable, and definitive info is surely appreciated. Thanks everyone!
Why so big? I want sandwich bread sized sandwich meat.
I did a little light searching and was not finding anything useful, so I'm here to pick the brains of the most knowledgeable folks around.
What would be acceptable ways to smoke and finish the cured ground meat products I would be making with these casings?
I am wondering if they are simply too thick to do alone in the smoker and how long that may take.
Also how long to smoke and then SV if SV is the method to go?
THEN, how long and at what temps would I need to SV something like that without getting fat out?
Any clear, measurable, and definitive info is surely appreciated. Thanks everyone!