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Owens BBQ SS

post #1 of 12
Thread Starter 

Got 6 lbs mixed and ready for stuffing/smoking tomorrow.

 

Owens BBQ has some great mixes.

post #2 of 12

Looks good ,,, I'm in 

 

DS

post #3 of 12
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post #4 of 12

I'm surprised you use something pre-mixed.

 

They must be real good!

 

Al

post #5 of 12
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

I'm surprised you use something pre-mixed.

 

They must be real good!

 

Al


When we were house chained i would mix my own cuz i had room for all that dry items, but being in the 5th wheel i don't have room for 5 large storage totes for that. Much easier to use pre mix. Lots of good ones out there now. Some are msg and gluten free.

I still have a few things on hand like spc, isolated carrot powder, eca, cure 1 & 2, mtq, corn syrup solid, buttermilk solid.

 

My go to pre mixed SS and stick mixes.

 

1. All of Owens BBQ SS and stick mixes. (have not tried fresh mixes yet)

2. High Country (not hi mountain)

3. LEM

4. AC Legg

5. Conyeager

6. PS Seasoning

7. Curleys

8. TSM (taste as you may need to add a tad salt or something else)

 

For dry cure.

1. UMAi

post #6 of 12
Quote:
Originally Posted by nepas View Post
 


When we were house chained i would mix my own cuz i had room for all that dry items, but being in the 5th wheel i don't have room for 5 large storage totes for that. Much easier to use pre mix. Lots of good ones out there now. Some are msg and gluten free.

I still have a few things on hand like spc, isolated carrot powder, eca, cure 1 & 2, mtq, corn syrup solid, buttermilk solid.

 

My go to pre mixed SS and stick mixes.

 

1. All of Owens BBQ SS and stick mixes. (have not tried fresh mixes yet)

2. High Country (not hi mountain)

3. LEM

4. AC Legg

5. Conyeager

6. PS Seasoning

7. Curleys

8. TSM (taste as you may need to add a tad salt or something else)

 

For dry cure.

1. UMAi


I couldn't agree more with the Owens BBQ mixes they are some of the best I've ever made! Super good tasting!!

post #7 of 12
Thread Starter 

Taking the cloth casings off the chubs.

 

 

I like the old style look, not perfectly round like you get from fibrous casings.

 

 

 

 

post #8 of 12
Quote:
Originally Posted by nepas View Post
 

Taking the cloth casings off the chubs.

 

 

I like the old style look, not perfectly round like you get from fibrous casings.

 

 

 

 

Looks Awesome! Where do you get casings like those and is there anything special you need to do with them? I'd love to make summer sausage with those instead of the regular chubs, just like the old time sausage maker did at his old shop.

post #9 of 12
Thread Starter 
Quote:
Originally Posted by Stayhot View Post
 

Looks Awesome! Where do you get casings like those and is there anything special you need to do with them? I'd love to make summer sausage with those instead of the regular chubs, just like the old time sausage maker did at his old shop.


I make my own cloth casings, un bleached muslin cloth. just have to soak them until they are good and wet then wring out the water.. I should say my wife makes them and a friend of mine also, we just split a bolt of muslin.

post #10 of 12
Quote:
Originally Posted by nepas View Post
 


I make my own cloth casings, un bleached muslin cloth. just have to soak them until they are good and wet then wring out the water.. I should say my wife makes them and a friend of mine also, we just split a bolt of muslin.

So are those the 2# size or 3#? I don't have a way of making them so I'll be forced to buy them, no biggie. 

post #11 of 12

I've used their Tatonka Dust for years. Didn't know they had sausage/jerky mixes. I'll definitely have to try them out.

post #12 of 12
Thread Starter 
Quote:
Originally Posted by Stayhot View Post
 

So are those the 2# size or 3#? I don't have a way of making them so I'll be forced to buy them, no biggie. 


Think these are close to 3"

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