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Welcome to SMF there is a lot of very good folks in here with a whole lot of knowledge (hope that is spelled right we need spell check on here) but either way these people know what they are doing. I hope you enjoy your time in here.
I just ordered some casings to make meat sticks, I plan to make hot and spicey/ garlic cheese/ and original. my question is do you tie the ends or what do i do to keep the meat here it belongs?
Im not at all sure but welcome to SMF there are a lot of different brines for jerky but I cant help with the german one. good luck im sure someone will know in here.
isnt it fun to get new stuff for the smoker? I enjoy working on new things for my smoker. I made my own meat stick rods with oak dowls and veggie oil then put them in the smoker for 1 hour. tonight I modified a pie pan to use as a chips and chunks pan. To try it out i just heated the smoker up...
I am in the better safe than sorry group. But a word to the wise. keep and eye on the sharp end of the probe. I added another hole to my head tonight forgetting I have one of the probes poking in the door. (OUCH)
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