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Recent content by johnp3205
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I have been to Washington DC many times and have never heard of their sausage called
'half-smokes" until recently. I hear they are a mix of beef and pork but that is about all I know about them. Has anyone heard of or made these?
I have been using sheep and hog casings for years but I am ready to try out collagen casings for fresh and smoked sausage and snack sticks. I am looking for some input on selecting a tried and true collagen casing. Thank you.
John
Thanks for the reply. Hopefully I understand this correctly in that I can disconnect the two leads from the burner, totally bypass my old defunct rheostat, and run the burner directly to the Auber controller via a three prong electrical cord? Is this correct? Again, thanks for the help on...
Thanks for the reply. Hopefully I understand this correctly in that I can disconnect the two leads from the burner, totally bypass my old defunct rheostat, and run the burner directly to the Auber controller via a three prong electrical cord? Is this correct? Again, thanks for the help on...
I have a 30lb electric Sausagemaker smokehouse. The 110volt 1000 watt electric coiled burner is controlled by a rheostat. This has not worked very good for me in the past. I am considering hooking up a Auber WSD-1200GPH PID controller to the burner. How do I do that? I prefer not to use the...