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"like the fat cap on a butt, except without all that unnecessary actual meat"....no. just no. What goes with it? A nice hot bowl of beef tallow with pats of butter floating in it? Now, I gotta eat a beef or pork tenderloin to get the thought of this out of my mind. :D

Nothing ever remembers my devices because I'm always behind a VPN and change "nodes" often.

Thanks for your input, but I'm pretty much fixed on smoked collagen casings for every sausage I make. Almost everything will be smoked, and these casings are thicker, able to handle more situations.

https://www.amazon.com/s?k=cheddar%20cheese%20powder

I don't care about the little cubes. I don't like the cost of high temp cheese, either. I prefer consistent cheese flavor throughout the sausage.

I've read that cheddar cheese powder works great for flavoring, but it's not a replacement for NDFM. They do different things.

I get that every time. I just click on through. The internet isn't as friendly as it used to be. Many sites now have gatekeepers. I'm downright happy about this versus the dreaded capchia.

Around us, any shopping is a minimum 60 rt. Even the closest gas station is a 30 mile rt Amazon is our friend. We only go shopping in town about every 2 months.

I love making cast iron dutch oven bread!! Try a diced rosemany loaf...incredible!!

I'd love to try that seasoning, but unless it appears in our Costco, I never will. I checked their website, and shipping to Hawaii is beyond ridiculous. Come on, Uncle Chris!! Do a deal with Costco!! :D They probably couldn't supply the volume at a cost Costco would pay.

We LOVE Kinder's Buttery Rub!!

We dry brine the steaks for a few hours with Kosher salt, then use Kinder products for seasoning an hour or so before grilling. We really love the various Kinder products.

Fantastic news!!!

Thanks for the input! I'm glad you've had good experienced with the Hakka. I'm very close to buying it. Your experience with LEM casings sounds pretty much what I've read. Blowouts happen if they are overstuffed. They have a very strong rep and following. LEM makes seasonings for summer...

Ah, well...there's always tube steak! :D

I used to, but not any more. I used to buy Carib sauces in little 5 oz bottles called "Ass Blaster", "Ring of Fire", etc. Used them by the drop added to other sauces. It was a phase. Now, I'm happy with "standard" commercial hot sauces.

Very cool!! We've dove with many different fish, including blind cave fish, and mammals, but never salmon. I'd love to do that.

Thanks for your input! Being new to this, I'm whipsawed by "equal but opposite experts", including Copilot, my AI advisor. I want to get quality materials, but not overspend considering my low probable use. I'm still unclear about collagen casings...dry, wet, refrig, kitchen cabinet...so...

MY THINKING SO FAR: I haven't pulled the trigger on anything but the cure #1. Hakka 7 lb vertical stuffer for $129 at Amazon. LEM 32mm smoked collagen casings at $18/pack. at Amazon. I think 1 pack should handle my needs for 1 year. LEM sausage seasoning packs for $12 each at Amazon. Each...

The 2-pack st louis ribs at Costco now are $3.49. For here, that a decent price. I don't recall seeing them lower, but we only go to town for shopping about every 2 months. Pork spare ribs aren't offered at all. Costco knows what sells and what doesn't in their market. We don't buy meat...