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    Snack stick casings

    Here is 15mm but they come in commercial quantities. You may be able to call and ask for smaller quantities. This is about the smallest I’m seeing. Man I think you’d have trouble stuffing 13mm casings without some type of commercial grade machine...
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    Snack sticks

    Here is 15mm but they come in commercial quantities. You may be able to call and ask for smaller quantities. This is about the smallest I’m seeing. Man I think you’d have trouble stuffing 13mm casings without some type of commercial grade machine...
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    Snack stick casings

    This is about the smallest I’ve seen. I just made a batch with the sausage makers. Fit fairly easily on my cabalas stuffing tube by feeding about 6 feet on at For 17# of meat https://www.sausagemaker.com/16mm-mahogany-collagen-casings-p/17-1510.htmL Also sausage maker’s 17# but includes free...
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    Pit boss xl temps

    Check out this post. Might provide some ideas to try https://www.smokingmeatforums.com/threads/hot-spot.285300/page-2
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    Pre mixed seasonings for Summer sausage etc Survey

    Hahaha looks like you’re going to be busy
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    Sausage in elbow...can you get out into casings?

    I have the cabalas commercial stuffer and have this problem especially if I use the snack stick horn that is shaped like a funnel. It drives me nuts that it leaves well over a half pound of seasoned meat. Next time I am going to either try the bread trick or just sacrifice a half+ pound of...
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    Mushy Kielbasa

    I did the same thing last year making SS. Tried to run back fat through the grinder and it turned into what looked like bacon grease. I was in a rush and decided to use it anyways and ruined my batch. I would call the consistency of that batch as mushy and greasy inside and out. What...
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    Sheep or collagen casing for snack sticks?

    I’ve only used collagen and prefer 17mm but 19 is fine. I’m not a big fan of anything bigger in a snack stick but I’ve never tried the sheep casings. What are you stuffing with? I’ve never tried LEM but have used PS Seasoning’s Willies Snack Stick with good success. I’ve also read many...
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    New to the art of smoking by way of TN

    You should do a initial burn in (seasoning) before you add meat to it. Doesn’t sound like you have much time but I would at least run some charcoal at 300* or so for a couple hours before you put the meat in. This will get rid of an contaminated that was used when manufactured, like oil and...
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    New Electric Setup

    Definitely do the 40 if you plan to put much in it
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    Deer Summer Sausage===Temperature+ Pit Boss 820

    Read the link below. You’ll likely have a fat out situation if you can’t keep temps under 180. https://www.smokingmeatforums.com/threads/best-practices-for-sausage-making.255662/
  12. T

    What flavor of todd's pellets

    Do you have a mailbox mod? I think you’ll appreciate the use of hickory if you can produce a cleaner burn.
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    Weird fame boss 300 problem?

    I think the best way to check would be with a good wireless thermometer near where your flame boss probe is. Heat likes to stay high into the lid of the smoker, so I am surprised your seeing it the other way around. You could also wire tie your pit props and flame boss probe together and see...
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    Mandoline safety

    Mandoline last 4th of July...after I told my wife it was dangerous and showed her the proper way to use it...
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    MES 30 Temperature fluctuations and using a floor tile

    Dave I have found several of your comments to be arrogant and cocky. If anyone contradicts you you take it personal, as if your word is straight from the Bible its self. You may be a wealth of knowledge but most of the time I’d rather not read it due to your delivery.
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    First time smoking venison summer sausage with complete recipe and how to guide

    Sounds like you had some type of fat out. This was probably due to one smoker being hotter than you thought, the water bath being hotter than you thought(180*), or the fat smeared when you ground it. And the Prague powder is the most important step...it keeps you from dieing
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    Temps running all over the place this morning,on the Austin XL

    I’m not going to say I told you so but... Try P1 and I think you’ll see your issue resolved
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    Temps running all over the place this morning,on the Austin XL

    What is your p number set at? I had this trouble till I set my mine to around 1. It was around 5
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    New smoke house

    You can’t just post this without details. Lol. Looks awesome
  20. T

    Prague Powder in Jalapeño Cheese Sausage?

    How large are these casings and what is your cooking method? Time/temp?
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