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Recent content by DougE
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Don't have the reference handy, but maybe in reference to uncured/fermented comminuted meat. I expect he is well aware the FDA doesn't recommend 160° for any solid muscle but poultry.
Me and my step son tear up the beef/pork meatloaf I have always made, but my wife pretty much swore off beef and pork. I will have to do this chicken meatloaf so she will eat it too.
My wife seems to find the "Campfire" smell of burnt wood that permeates my clothing when I been smoking food somehow sexy, so no tips on how not to smell like smoke ;).
It just crossed my mind that there is a third option. Cellulose. They aren't edible and have to be stripped off after smoking your kielbasa. They are smoke permeable and I believe strong enough to hang while smoking.
I got a pack of 32mm collagen casings with my LEM stuffer. I found them to be chewy and ended up stripping the casings off after smoking. I much prefer natural casings.
Heck yeah! I make pulled chicken pretty regularly and it gets used in a variety of ways. Chicken tacos, chicken salad, etc. Also quite good as is with some dipping sauce.