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Summer sausage casing

post #1 of 5
Thread Starter 
I've seen a lot of posts about what casing to use, but has anyone done SS in a smaller casing? I've wanted to try something like a 32mm collagen casing for a slimmer SS. Any thoughts?

Dave
post #2 of 5
Quote:
Originally Posted by VT Dukhntr View Post

I've seen a lot of posts about what casing to use, but has anyone done SS in a smaller casing? I've wanted to try something like a 32mm collagen casing for a slimmer SS. Any thoughts?

Dave

Dave you should not have any problem, as long as you can control temp on your smoker.Also monitor the IT of the SS so as to not over cook.Good luck post it up when you do it.

Richie

post #3 of 5
That shouldn't be a problem at all. Good luck.
post #4 of 5
Thread Starter 
Quote:
Originally Posted by tropics View Post

Dave you should not have any problem, as long as you can control temp on your smoker.Also monitor the IT of the SS so as to not over cook.Good luck post it up when you do it.
Richie

Control isn't a problem with the MES. Thanks for the feedback. I think my overall attitude was just do it, but was looking for reassurance. I have about 10 pounds waterfowl and pork that will get made this afternoon into SS and sticks
post #5 of 5
I make SS snack sticks each winter. Like tropics said, just watch the temperature and you're good.
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