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Recent content by dasbear
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Am I getting too cheap to make sausage any more? it sure seems like slim Jim casings are going through the roof for 17-19mm collogen casings. I have seen prices from 19.00/25# batch of meat to over a 1.00 per# the best I have found so for is
17mm/46# meat for 31.00 to my door = .67cents a lb...
Ok for 1 thing we had no say in the size of this thing but I have a plan and a plan B if all else fails. My plan is to crank up my smoker to 300-325, light the chips then set alarm for 140 deg. so I can check the time/temp, wrap turkey in dbl layer of foil then set controller to drop temp to 130...
First off thanks to all for posting their ideas and experiences with this rather fatty, gristly and traditionally tough piece of meat However 2 of these bit the dust tonight with nary a fight. I really dont mind the toughness or gristle but none to be had on these. I lathered them up with olive...
The smoker itself works great it holds temp very well. I do have to figure out the programming of PID as it turned off 4 hours into the smoke while I was at work. Its a good thing I called home because my wife was going to put in the meat probe about that same time so while I was on the phone...