van holton
Gone but not forgotten. RIP
- Mar 15, 2012
- 87
- 15
Cocktail Smokies (Finished)
- Thread starter boykjo
- Start date
-
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red dog
Smoking Fanatic
red dog
Smoking Fanatic
Just read post #18 again JD and he didn't say anything specific on how the collagen casings turned out compared to the sheep casings. I was referring to edibility of them not flavor. Next time I'll be more specific.
knotfree
Fire Starter
Was inspired when i saw your post. So i made some cocktails and skinless smokies. Used the plastic casings for wieners and tied the same as you did.Smoked 5hr. 130-160* maple and apple pellets until 130* internal then into water bath so casings were easier to remove.
10lb pork and beef mix , 65gr sea salt, 2 level tsp cure1, 15gr brown sugar, 7gr garlic powder, 5gr onion powder, 5gr black pepper, 1heap TBS marjoram, 1/4tsp cayenne, 1/2 tsp allspice, 10gr paprika, 1/4tsp celery salt, 1cup soy powder.
The collagens were a little chewy......I wouldnt recommend using them for smokies.
Mrs B said she liked the smokies. I thought they were dry and a little grainy. Next time I will do them a little different.
Omit the soy protein Isolate, use a different recipe and use all pork...... These can be better
Looks like I have some smudges on my lens.........lol
Natural casing
collagen casing
Thanks for looking
Joe
mickey jay
Meat Mopper
It's rare to see smokies round these parts; nice work!
I'm curious what your solution to the grainy is.. Recently had this with kielbasa; I'm thinking more fat and nfdm?
I'm curious what your solution to the grainy is.. Recently had this with kielbasa; I'm thinking more fat and nfdm?
Nice work Joe, To bad you weren't crazy about the flavor. Maybe ship them up here, coriander is one of my favorite spices.....:sausage:
Dang it man them sure look good, sorry you didn't like the taste. oh well what a better way to do another smoke, Experimental time!!!
Good luck on your next batch.
DS
Good luck on your next batch.
DS
Yeah.. I think just a jarred garlic, onion powder, honey, salt and pepper recipe will be the next batch...... I usually dont use jarred garlic...Jarred garlic will give you a sausage that tastes like hilshire farms..... Kinda what I'm shooting for but better than the store bought
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