Search results for query: *

Thank you, that was very informative. Now I just have to find the recipe

My wife wants me to try and duplicate their smoked sausage and I dont even know where to start looking for a recipe. Can anyone point me in a direction? Also are they using a casing and then removing it and calling it skinless? Thanks

I just added the vinegar as you suggested. Thank you

Thank you... Im going to use them if I can get the smell to go away. Rinsed them a couple times and put them in the fridge.

Thank you. Im going to make a small batch of brats and see how they taste. Trying to get that smell out of them.

Thank you. I am very green as you can tell.

Maybe I should throw them out then. I never had them in the fridge. Dont really want to get sick for $20.00 worth of casings.

So they dont need refrigerated until they are opened? Mine are not open but they have not been stored in the refrigerator. Do you think they are still good? Thanks

Do hog casings go bad? I have some that are a year old and not sure if they go bad. Also whats the best way to store them? These were just in a kitchen cabinet, should they be stored cold? Thanks

I agree. Wonderful welcome here with a vast knowledge of smoking meat.

My last batch came out a soggy mess so Im sure they are not over cooked. I just tried this recipe and they were so greasy I threw them away. I used lard instead of beef fat. Maybe that was my problem. Lard is the only fat I can get around me. My local butcher only sells lard. I smoked at 100...

Im using 21mm casings. So am I understanding you correctly on the meat to fat ratio? 80-85 % beef and 15-20% fat? Isnt that like a pound of fat? Seems like quite a bit of fat to add

3lbs lean ground beef, 1 lb sausage, 1 lb 80% lean beef. 1 cup ice cold water with mix. Smoke at 100 for 22 hrs and then bump it up to 170 till I reach 165 internal temp on the snack stick. Dip in ice water to stop cooking process. Hand to dry for 2 hours. This last batch I had to put in the...

I thought about that but I have a small electric smoker and would not be able to hang them without casings. If I use the racks then I wont have enough room. Thankfully a local butcher was nice enough to sell me some casings so Im back in business now. He also told me that it is alright to freeze...

Just started making beef jerky and snack sticks. Made about 4 batches so far. Cant say I have been overly impressed with the end results. That is why I am here, trying to gain knowledge to make a better snack stick. Having trouble getting my collagen casings to stay tight on the meat after...

I  ran out of collagen casings in the middle of making snack sticks today. I thought I had enough but nope. Anyway my question is how long will my meat mixture last? I cant get more casings for 6 days. Can I freeze it and use it later or is it just trash now. I used #1 cure and its already mixed...