Thank you all for the replies. I have been hesitant to use natural casings as I am thinking blowouts are easier. I will have to give the sheep and hog a try. I like making my own sausage and have using a few different recipes.
I am using LEM collagen casings and stuffed them and smoked them. The flavor is on point and the texture is where I like it. The only issue I have is the casings are tough. Not commercial quality. My process:
Add seasoning and grind again
Stuff into casings
Let sit overnight in...
I have 20lbs of snack sticks smoked brought up to 160-170 deg. They are put in collagen casings. I have them cut and in paper bags in a refrigerator. They are softer than what I would like. How long can I leave them in the fridge for to dry?
I called Lone Star Grillz. Current lead-time is 5 months. I called Gator Pit and lead-time is 7 months. Neither is easy to get. I did not call RecTeq to see if they have the RT-1250 or Pitts and Spitts 1250 in stock.
I have looking at upgrading from my Louisiana Grills Champion to either a Texas Edition Pellet Cooker (gatorpit.net) or RT-1250 Wood Pellet Grill – recteq . My biggest complaint is the the temperature swings I get out my current grill 50-120° depending upon the setpoint. Factory hasn't been...
My wife took her Dad who is a Vietnam Veteran on the Honor Flight to Washington DC. The plane was delayed for mechanical repairs (always makes you feel good). So far 3467 vets from WI have gone to visit the memorials since it was started. This flight was its 36th and was the first time all...