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  1. highlife4me

    Fun coming on Sunday

    That's too bad, but at least somebody got to enjoy your hard work! I bet that will be the last time you cool sausages off in the snow unattended.
  2. highlife4me

    First time sausage making

    You would have to check what kind of fibrous casings you purchased, most of them come pre-stuck.
  3. highlife4me

    Which LEM Collagen Casings should I use?

    I always mix in 1 cup NFDM per 5 lbs of meat. Kinda an unwritten law isn't it?
  4. highlife4me

    Which LEM Collagen Casings should I use?

    I usually make sticks in 25 lb. batches, then I use a half gallon of liquid which would equal about 1 1/2 cups for 5 lbs.
  5. highlife4me

    Which LEM Collagen Casings should I use?

    Thats the one I have and wouldn't make sticks without it. No more unraveling casings just to get them on the tube. I do add about 25% more water or beer to the mix to allow the meat to flow through the tube easier.
  6. highlife4me

    Sheep casings

    I usually buy my sheep casings from Waltons or my local meat market. Around $40 - 50 a hank depending on size. The home packs are kinda a waste of money. They are usually lower in quality and short lengths. A hank will stuff about 100 lbs of meat, so you need to make sausage more often or...
  7. highlife4me

    Which LEM Collagen Casings should I use?

    That is what is pictured, but there is a 3/8" O.D. available also. It works real good for the smaller casings but you need to be careful with the stuffer.
  8. highlife4me

    Which LEM Collagen Casings should I use?

    I like to use 19 mm but they do not fit on the 1/2" tube  without unraveling the casing.  I purchased a 3/8" tube and am happy with it but you need to add a little more water to the meat.  Not sure if the 21 mm fit the 1/2" tube much better. i
  9. highlife4me

    Some summer sausage

    We are all still waiting for the money shot!  Kinda interested why you decided to make it in the oven rather than in a smoker as I see you have three smokers.  Nothing wrong with that, especially in the winter when some of us just don't want to leave the house.   You stated that "nobody cares"...
  10. highlife4me

    Spicy Beef Sticks

    What size casings did you use? I use 19 mm and average about 6 hours in the smoker. I have found not all collagen casings are the same thickness either.
  11. highlife4me

    I need meat to fat ratio help!

    4.48 ounces would be exact, 3 ounces would be close enough, heck 4 lbs would be close enough for me.
  12. highlife4me

    I need meat to fat ratio help!

    4.28 lbs.
  13. highlife4me

    New Years Venison Sticks

    We made some summer sausage with Trinidad Scorpions & Carolina Reapers in it. It has a nice bite that's for sure.
  14. highlife4me

    Day 1 of 4 making sausage

    Joshua, I sent you a PM.
  15. highlife4me

    Bring Smoker inside during cold weather?

    My mes 40 stays outside 24-7-365. Granted it's under the eave of the house, but that's it. Only problem I ever had is if it's real cold, well below 0, it needs to be warmed up inside for about an hour before it will work.
  16. highlife4me

    First attempt at summer sausage possible problem

    You could "sacrifice" a small portion and fry it up in a pan. It won't taste exactly the same but it will be close. That way you can add more if it isn't hot enough for you.
  17. highlife4me

    Day 1 of 4 making sausage

    Looks like quite the operation you have going there. How many pounds (or tons haha) are you making? What kind of equipment and how many helpers? I'm about shot after doing 50 lbs but I'm usually by myself. All of it looks good!
  18. highlife4me

    Quick question

    I don't care for "greasy" ss either. I don't use any pork in my SS or snack sticks. The batch I made this weekend was 70% venison and 30% 80/20 beef. Taste and texture is great and not greasy at all.
  19. highlife4me

    First ribs in a 40" MES

    Did you check the accuracy of the MES thermometer?  They are notorious for being inaccurate.  My MES chamber temp reads 15* lower than it actually is.  That may be why they were not as tender as you desired.  If you want more smoke flavor you may want to use a stronger flavored smoke like...
  20. highlife4me

    Quick question

    I never use water in my electric smoker, many others actually fill them with sand to help diffuse heat.
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