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Recent content by StClair72

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  1. StClair72

    Collagen casing sizes

    I just bought sausage stuffer tubes from amazon for my Weston #8 grinder. The funnel sizes are 10, 20, 30 and 40. I want to do the smaller snack sticks. What are the smallest collagen casings I can buy and where is the best place to buy them? I want to do slim jim size or a shade larger.
  2. StClair72

    Char-Broil 30" analog electric

    Thanks old sarge! I know I'm having a blast so far!
  3. StClair72

    Char-Broil 30" analog electric

    Thanks, great advice! So far the only problem I have had is getting the initial temperature right. I'm sure I'll get better at that in time.
  4. StClair72

    Pork Loin Jerky (Step by Step with Pics)

    I just put 5 pounds of pork loin jerky in the fridge to marinade in this. I made turkey jerky with it in my dehydrator and it was amazing. looking forward to tasting it on pork jerky!
  5. StClair72

    Pork Loin Jerky (Step by Step with Pics)

    I just put 5 pounds of pork loin jerky in the fridge to marinade in this. I made turkey jerky with it in my dehydrator and it was amazing. looking forward to tasting it on pork jerky!
  6. StClair72

    Char-Broil 30" analog electric

    I bought a new charbroil electric the other night and was thinking I had a pretty good smoker. The next day I did a google search and found this forum. It seems that there aren't very many people using the Charbroil smokers. Did I make a mistake? I've already tried jerky in it and found out that...
  7. StClair72

    1st time making venison jerky - electric smoker at higher temp or cold smoker?

    What can I say...I'm a newbie, lesson learned..lol
  8. StClair72

    1st time making venison jerky - electric smoker at higher temp or cold smoker?

    I'm about to put a batch of 1/4 inch thick slices of top round in my new char-broil 30" electric for jerky. It's 37 degrees here in Indiana today, so I was thinking 220* for 8 hours should do it.
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