Beef snack stick seasoning from butcher-packer
21mm mahogany collagen casings.
.2 oz quick cure #1
3/4lb hi temp cheddar
Some pics so far (haven't smoked them yet)
Will smoke later.. Trying to dry them a bit. Also, speaking as a guy that spent his childhood doing the gruntwork stuffing fresh sausage with an antique manual grinder.... Where has this vertical stuffer been all my life? Wow! Did this solo and was no problem.
ETA: just put them in the smoker. first time using the amazen tube, as well as first smoke since I changed out the regulator on my smoker to an adjustable one. Definitely having some learning curves as I go, but its fun to try new things from time to time.
Edited by MSUICEMAN - 4/30/15 at 3:39pm