Recent content by Davejr7979

Thanks I'll try that...I'll probably have to slide the casings manually. And yeah I usually go right from mixing right into the stuffer so I'll try letting it cool a little to make it easier

I'm currently using an 8mm stuffing tube to stuff 19mm snack stick casings. It's so hard to crank but it's the only horn I can put the while sleeve of casing on. Anyone else have this problem...I thought maybe I can use more water but I don't want to ruin my mix. I use about an ounce of water...

Does anyone have a favorite pepperoni seasoning they use? I have tried a couple pre made ones but to me they lack flavor.

Has anyone used like McCormick packets or other brands along that line to season meat sticks before smoking? Been looking at seasonings lately and a lot of them I used to use went way up in price and the shipping is crazy. Don't have anywhere local where I can purchase them. If so which ones...

I apply rub...no binder...let sit for about 45 minutes....inject with nix of rub and apple juice...smoke at 275 for 2 hrs. After first hour I spritz with mix of sprite and apple juice....remove after 2hrs and wrap with foil....inside foil I add butter, brown sugar and honey....back in smoker...

Not fully but soft enough that it tastes good ...and I only did them for approximately 4 hours...new method I used....super tender but not falling off the bone. I usually use the 321 method but sometimes that makes them too tender...for me anyways

Thank You...And Pit Boss 4 Vertical

Used a new method....how do they look?

Good to know...and at this point in willing to try any method. I did a test run with 3lbs of meat and sheep casings and they came out good... that may be the way to go.... and that is shitty to only post good reviews... something that works for me is necessarily going to work for someone...

Yeah I won't be trying them. I just made a small batch with sheep casings and they came out alright...a little harder to use than the collagen ones but tolerable

Thought it was something I was doing wrong. I haven't changed any process so I guess different manufacturers have different textures. Like Waltons but the shipping is just as much as the casings unless you order a bunch of stuff

I will check them out....thanks

Lol...they could be..that's what I usually do is end up spending 50... I'll buy some seasonings and stuff also...i only make 10lbs at a time though so they last me a while when you have so many... sometimes I just need the casings... never had an issue with any of their products

Yes and you can also see in the picture that those casings are tough. Waltons were the only ones that did it for me but just sucks paying just as much shipping as the casings...there is a local store that makes keilbasa and sticks but they will only sell me the keilbasa casings...maybe I'll try...

I believe the last ones that I got were from Sausage Maker and they weren't any better. The LEM ones were the other ones that were also tough...for me anyways