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  1. DSCN0379.JPG

    DSCN0379.JPG

    • shortend
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    • Album: Default
  2. shortend

    I have a question concerning collagen casings

    Smokeamotive, since I only purchased a few, they came individually wrapped from the supplier with only the size on the bag. I looked around for info on them and didn't find anything about whether to use dry or to soak them first. I got the edible ones. You good folks here steered me in the right...
  3. shortend

    How do you like to finish your snack sticks?

    Do most of you guys run cold water over your sticks to cool them down after they reach the desired IT? Then, do you let them hang out at room temp for an hour or two to bloom?
  4. shortend

    My, how the mind wonders while the sausage smokes.

    When do you sausage experts use your fancy schmancy little sweetcorn holder/sausage poker gadgets? Do you poke the end of the casing before starting to stuff, then poke each air pocket as you see them develop? Or do you make it a practice to poke every sausage link several times for good...
  5. shortend

    My first summer sausage!! Q-Views including the money shot!!

    Pretty damn good ain't it? I've used that Legg #114 for summer sausge a couple of times and it's really good. Got some help from nepas on the amount og ECA to use. You'll make it again, won't you? I know I will. 
  6. shortend

    3/8" Stuffing Tube

    Just got done stuffin' 5 lbs of snack sticks into 18mm collagen casings using the LEM 3/8" stuffing tube with the 1 9/16" flange. I've got a Kitchener 5 lb stuffer (which by the way is the same thing as the Northern Tool 5 lb model, they have to be made by the same manufacturer, because there...
  7. shortend

    Question about smoking snack sticks

    Thanks Solar, I was looking for some kind of guideline. That sounds pretty reasonable to me. No foolin' around with the nasties for this cowboy. I'll always add cure to anything that's not considered "fresh".
  8. shortend

    Question about smoking snack sticks

    Al, you can bet your last buck, I will. 4 lbs beef chuck & 1 lb pork butt. Will add 1 tsp #1 cure
  9. shortend

    Question about smoking snack sticks

    I going be smoking some beef sticks stuffed into 18mm collagen casings. Since they're much thinner than anything I've made before, how rapidly should I move the smoke process along to get to 155° internal. I'm using an MES 40 w/ AMSN 6x6. I want to be sure they get enough smoke, and...
  10. shortend

    I have a question concerning collagen casings

    I have never used collagen casings before. Do I need to soak them prior to stuffing? What is the generally accepted procedure for using them. Thanks, ShortEnd
  11. shortend

    Smoking in Afghanistan

    Keep us posted on what you can find out about shipping meat packed in dry ice to Afganistan. I don't know if 7-10 days is too long or not. I know that I've had meat and seafood shipped in those sturdy well insulated styrofoam containers packed in dry ice that made it to me in just a few days...
  12. shortend

    Smoking in Afghanistan

    Way to go Todd!  I'm in to help rj2316 get some meat to smoke, if that's even possible. If anyone has any knowledge or experience with this, let me know.  Shipping time could be a problem, even if it's frozen and dry iced. Also, I'm sure someone here knows something about how to cook Cabrita. I...
  13. shortend

    My Wife Says I Been Good

    nepas, I see the General been beddy gud to yu.
  14. shortend

    Misunderstood Lyrics

    Holy Moly, the original lyrics make less sense than the ones in the video! Never could understand them freakin' "stoners" anyway.
  15. shortend

    German Bier Wurst (with Pix)

    Thanks Kevin, I gotta try it. Looks great. I'm finding out that I need to get up and get started with this smoked sausage thing much earlier than I have been. These long smokes have been making for very late nights. Too much for an old repribate such as myself. I've been using 2 parts...
  16. shortend

    German Bier Wurst (with Pix)

    Couger, that looks outstanding. I'll bet that would make an excellent lunchmeat in a larger casing. I'd like to try it. Recipe? 
  17. shortend

    Shooters Sausage Day-Lots of Qview

    Thanks Rick, excellent tutorial. Us sausage nubes need all the help we can get, and great pics help us to see what it is your describing. ShortEnd
  18. shortend

    Meat Sticks with Pix

    Those look great! I can see a snack stick session down the road myself. So far I really like the A C Legg Seasonings, too. OK, now I gotta go get a snack. Ya made me hungry. ShortEnd
  19. shortend

    1st Summer Sausage w/Qview

    Buttermilk eh? That sounds pretty good. I'll have to give that a shot.
  20. shortend

    1st Summer Sausage w/Qview

    Go for it Craig. Your gonna love the AC Legg seasoning. Just remember the 80/20 fat ratio. I think the key to the real flavor of the summer sausage that I made, other than the Legg seasoning, was the 1 tsp ECA per lb of meat that nepas suggested. That just took it to the next level and set the...
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