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  1. mrbeef

    HOG CASINGS

    The sausage maker says 1lb of meat for 2' of casing. But it depends on your casing size and how full you stuff but that's what I'd go off of.
  2. mrbeef

    Old Fat Guy Smoked Short Ribs

    Those look great! I'm gonna have to try them. It's that time of the year for snow, we are getting our first snow Friday or so the weather man says lol. It won't keep me from smoking!
  3. mrbeef

    Trying to do sausage for the first time.

    I have used LEM 19mm collagen casings and was pleased with them. If you're looking for natural casings I would buy them from a supplier as the quality is better. You will enjoy making sausages. Have fun and post some pictures!
  4. mrbeef

    refreezing meat?

    For breakfast sausage I'd get some from curleys. There's some recipes on here that looks good but haven't tried them yet. Alot of folks seem to like them so I'm sure it's worth your while to try some, I know I will next time.
  5. mrbeef

    refreezing meat?

    You could make jerky, breakfast sausage or keep some to cook with are a few ideas I've done in the past.
  6. mrbeef

    ring bologna

    I think my MES thermomtor isn't working, you can see all the liquid in the casing, alot of cheese melted that was around the outside, i also used 1 cup of nfdm per 5lbs. Still tastes great though.
  7. 20151116_060308.jpg

    20151116_060308.jpg

    • mrbeef
    • Media item
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    • Album: ring bologna
  8. mrbeef

    ring bologna

    I mixed the cure in with the water and seasoning, the cure comes with it. I used hickory chips for the smoke.
  9. mrbeef

    ring bologna

    Yes, it's all the same casings. The taste is good but I just don't care for the color. I used the chip try so maybe it didn't get hot enough to produce enough smoke? I need to get the amazntube.
  10. mrbeef

    ring bologna

  11. ring bologna

    ring bologna

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  12. 20151115_140903.jpg

    20151115_140903.jpg

    • mrbeef
    • Media item
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    • Album: ring bologna
  13. mrbeef

    ring bologna

    So I decided to make some more ring bologna (10lbs) from Curleys. This time I used 1/4 cup of jalapeño juice with 1/2 cup of jalapeños and also added 1lb of regular cheddar cheese that I cut up in 1/4in squares then put it in the freezer for about 1/2hr to help firm up the cheese before mixing...
  14. mrbeef

    OK , Best stuffer by far.

    I have the 5lb LEM stuffer that I got from amazon and it worked great but one of the stuffing tubes was broke that I didn't notice so after I used and cleaned it up I sent it back and they gave me a new stuffer. The new one has a few areas where the gears stick even empty so I used food grade...
  15. mrbeef

    tough casings

    I always grill mine, I will try boiling then grilling.
  16. mrbeef

    breakfast sausage

    Spc is soy protein concentrate does the same thing as powdered milk. Majority of the folks use sheep casings for breakfast sausage, I personally like mine in bulk to fry up or make patties. But everything is certainly personal preference as long as you like it who cares. Have fun and post some...
  17. mrbeef

    Summer sausage casing

    That shouldn't be a problem at all. Good luck.
  18. mrbeef

    breakfast sausage

    32mm casing would be a bratwurst for me so for breakfast sausage that's on the big side but it's all personal preference. I can't comment on leggs #10. I would add some SPC or NFDM. There's a wealth of information on here. Good luck and let us know how it turns out. Don't forget pictures!
  19. mrbeef

    Recent Pancetta

    Beautiful! Great job
  20. mrbeef

    Made some boudin today. All stuffed and packaged

    That looks good already!
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