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smoking sausages with fresh colligen casings?
DDF, when i hang them in the smoker, what length would you suggest...i'm assuming 2ft length would break? what about 1ft lengths? i've got 3/8" steel rods in the smoker was thinking of letting it hang (lay them over) on the rods? -
smoking sausages with fresh colligen casings?
i see that they mention "This casing is used for fresh sausage only" on their website...so i'm a little hesistant unless someone has used them and they worked great. Sbishop -
smoking sausages with fresh colligen casings?
Can i use fresh colligen casings to make some smoked pepperettes? i've got some 7/8" fresh collagen casings from sausagemaker. Thanks Sbishop -
how "hot" are ABT's?
as you said..there is just a little heat....i'm going to give them a try.... any suggestions on your favorite recipe?- sbishop
- Post #4
- Forum: ABT's and all things Appetizers
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how "hot" are ABT's?
was thinking of doing some this weekend...i'm a newbie to ABT's and was wondering how hot is the final product? I like a little heat....but not deadly stuff...how would you rate it? Thanks Sbishop- sbishop
- Thread
- Replies: 28
- Forum: ABT's and all things Appetizers
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3/8" stuffing tube
Hi, if this is posted in the wrong section, i apologize in advance. i'm looking for a 3/8" stuffing tube for my Gander Mountain 15lbs vertial stuffer. Does anyone have this stuffer and purchased a 3/8" tube seperatly? i've seen some for sale on other websites but i'm not sure which one would... -
RE: Bearcarver's health
Glad to hear from you Bear...do what the docs says and lots of rest! Sbishop- sbishop
- Post #248
- Forum: For New Members
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Canadian Bacon Back - This one is for you "Bearcarver"
it turned out great! I followed Bearcarver's recipe except for a few changes. 1tbsp of Morton Tender Quick per lbs of meat 1tbsp of brown sugar per lbs of meat 1/4 cup of maple sugar no soaking in water before smoke, straight from bag, rinse in cold water, straight into smoker smoke at 200...- sbishop
- Post #8
- Forum: Hot Smoked Bacon
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Canadian Bacon Back - This one is for you "Bearcarver"
Gonna be slicing them in 2hrs...more pics to come!- sbishop
- Post #7
- Forum: Hot Smoked Bacon
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Canadian Bacon Back - This one is for you "Bearcarver"
i'm pretty sure it was a bear, since those metal plates i can't bend by hand and some animal did.....but i'm 99.9% sure from the poop he left on the deck...- sbishop
- Post #5
- Forum: Hot Smoked Bacon
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Shortest wet brine injected time for cb and bacon?
its amazing how much salt is in soyo sauce!- sbishop
- Post #7
- Forum: Hot Smoked Bacon
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Canadian Bacon Back - This one is for you "Bearcarver"
The money shot, first pieces are done already i pulled my out 145. Notice the 3rd one from the right...missing a little corner...caught my son picking at it..HA- sbishop
- Post #3
- Forum: Hot Smoked Bacon
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Canadian Bacon Back - This one is for you "Bearcarver"
Chip time and now there's some smoke coming out! my home made smoker.....can you spot the June 2012 bear attack?- sbishop
- Post #2
- Forum: Hot Smoked Bacon
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Shortest wet brine injected time for cb and bacon?
its actually 5% because i measure it with my salt tester..... the reason why its not 3.2% is because there is bit of soyo sauce in it too! I pumped it well and its soaking in the rest of the brine! if it turns out good...i'll post the recipe! Thanks Diggingdogfarm! Sbishop- sbishop
- Post #5
- Forum: Hot Smoked Bacon
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Canadian Bacon Back - This one is for you "Bearcarver"
- sbishop
- Album
- Comments: 0
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Canadian Bacon Back - This one is for you "Bearcarver"
Its also xmas and i decided to make a few loins (5) into back bacon for some xmas presents per Bearcarver instructions except i added 1/4 cup of maple syrop into each bag. Did a fry this a few minutes....turned out excellent...they are in the smoker now and will add smoke to them in 45 min...- sbishop
- Thread
- Replies: 8
- Forum: Hot Smoked Bacon
