Recent content by salmoncreek
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16 MM edible collagen casing.
That is a good idea. I mix my seasoning, let stand in fridge overnight. Mix cure and shoot casings, always worrying about prep temperature I put them in fridge or outside (Hilton, NY) until I have them all done. I put them in the smoker at 200 degrees for 2 hours. I like your idea, sort of...- salmoncreek
- Post #5
- Forum: Sausage
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16 MM edible collagen casing.
I have mastered my recipe for theses slim sticks. My problem, the casing slides off. Very similar to skin slipping off or more graphic, a condom. The taste of the slim stick is fantastic, but the casing turns people off. Question, when I bring meat to a butcher shop and purchase slim...- salmoncreek
- Thread
- Replies: 6
- Forum: Sausage
