Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I can honestly say I have never heard of pretubed casings. I did a search and was amazed at the ease of it.
Here is a link to show how easy.
thanks for the tip. now I just have to find a supplier in Canada or someone in the states and have it shipped to my american pick up box.
thank you...
glad to know it just wasn't my idiocy that was to blame. Ordering a 3/8 after xmas but not sure if I will try sheep again. will probably just get small collagen and tie off the links. like the funnel tip, still have to get the damn thing open first,,,lol
I looked at so many recipes I think I have overload and just confused myself more. saw a few I will put on the possible list. one that I did see used mustard seed but when I looked up mustard seed it says even that gets hot when added to moisture. Think I am just confused as what ingredients are...
I originally posted this a couple weeks ago and couldn't figure out why I was receiving no replies. Wasn't until today that I realized I posted it in genereal discussions instead of sausage forum.
Finally got a little time to spare so I thought I would try some sausages and pepperettes (slim...
hello all hoping you can help me out.
I am in desperate need of a real mild slim jim recipe. I made up a batch of lem snack stick seasoning and my wife and daughter found even that too spicy.
thats the problem with premix is you get what they decide. Here in canada they are called pepperettes...
Finally got a little time to spare so I thought I would try some sausages and pepperettes (slim jims)
All I had was hog casings and 19-21 collagen so I took a trip into the city to buy some sheep casings. Man they are expensive here. (canada) 18.99 for a bag of lems that does 15 lbs.
Got my...
I have been using this method now myself. Works a treat but I was having trouble with the second row lighting without me knowing about it.
Just like Scooter stated above. Light one row, get it glowing hot then fill the rest. Never a problem since.
Heat guns are always on dirt cheap somewhere...
thanks all. next project will be sausage. Haven't made any yet. Looking specifically for something resembling hillshire farms smoked cheddar or those little smoked appetizer type.
Any recipe help would be appreciated..
Brian
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.