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i dont really bother tying them off with anything,i just give the casings a few twists some of them stay closed some dont , i dont really care cause i cut the ends off when im sizeing them for packaging . the end bits and pieces are my little treats for the next few days.
the only way i do hams is on the webber with hot coals probably about 350 four 3.5-4 hrs the bark is about 1/2 '' thick and wow will blow your socks off.you'll never cook one in the oven again!
i've never had a problem with keeping low temps.i have ,however had problems getting my wood to smoke at those low temps .ive had to lower the chip pan right down on the fire and even had to start the chips with a torch but once you get them smoldering no problems. and also my smoker is a smoke...
mixed up a batch of venison and pork, 8 pnds ven to 4 pnds pork yesterday mixed with a premaid seasoning from gander mnt. stuffed theminto 21 mm casings and let them cure overnight .put them in the smokerthis morn for an hr at 130 without wood and then added hickory for about 3 hrs.was keeping...
i bought a horn stuffer right off the bat also used it twice ,bout had a heart attack ,went to the chiropracter wore out 2 friends threw it away and bought a lem verticle stuffer .loveit loveit loveit. the only way to go!
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