Say ELK Sausage
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- 171 Posts. Joined 3/2011
- Location: Manitoba, Canada
- Points: 10
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oh man nepas thanks for your help with the stuffer it's in the works. aaaand you guy's should have seen the look on my wifes face when I saw this post sat down and said oh boy can't wait to see more nepas sausage lmao. I always look forward to your sausage posts
Did you contact Kirby or ya just going to build it.
Oh yeah your on the road to being hooked on sausage. I like sausage because you can do so much with it, smoke, bbq, cold smoke, age, dry on and on.
My friend asked me how do the big guys get their casing so soft and chewy?
Soak the collagen casings. They turn into protein lined casings and hug the meat.
Extruding sticks from the stuffer.
My Mc Guiver lazy susan.
This is whats left in the tube.
Going with some pellets.
Lid on so they dont flame up.
Hanging at 130* for 1.5 hours before some smoke.
OH YEAH SMOKE SOON.