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Sorry, the entry fee includes a 40'x40' spot. I am trying to keep the public out of our area while cooking for 2-3 days. Thoughts I had so far are: Yellow Caution Tape, Yellow Plastic Chain Link Fencing, rent actual fencing from a company. Open to suggestions/ideas/tips!

I'm curious if anyone has done competition BBQ before (I'm sure there's a bunch). I'm trying to figure out a way to best secure a 40'x40' spot from the general public. Everything is on the contestants to provided, and there are a few vendors to rent from, but I wanted to see if anyone had any...

Did you sauté the peppers prior to stuffing, or did they still have a “toothyness” to them?

I’d be happy to give you some, are you in the Houston area?!

In my experience it hasn’t been. It has a grassy smell to it, but generally goes away after seasoning and cooking. My guess is I didn’t soak/rinse the casing properly. I’ll give these ones away 😉 and get a consensus from the crowd. It could just be me, but I feel there is a slight gamey-ness...

Thanks for the link! I definitely did not follow those steps. I soaked them in water for 30 minutes and didn't do a water change either... eek! Lots to learn in this game. Thanks again for the discussion, I'll be adding a few more days/steps to my routine.

African Antelope

100% Gemsbok (10#) High Temp Cheddar (1#) Walton’s Jalapeño Popper Premix, portioned to 10#. 2 C ice water Mix until super sticky, stuff in 28-32 mm natural casings, air dry in the refrigerator for 36 hours. Smoked this morning at various time/temperature profiles: 100F - 1 Hour 115F - 1 Hour...

Everyone is too kind, appreciate the support.

Just thought I’d share…

Appreciate the link, I've spent $50 on a lot worse things!

Remove all ads?!?! Wishful thinking I suppose.

Shameless bump, any other suggestions or should I let this thread die into the abyss?

Yup happens daily…

Yes, for 30 minutes or so per the directions. 45 minutes or so, but I did not temp the sausages after. I stuck them in the refrigerator for 2 hours to bloom, I figured that would help. But I think you're leaning down the path of re-hydrating the casing to help it peel.

This weekend I dabbled in making some Trail Bologna for the first time. I was able to borrow a 5# Mighty Bite stuffer from a colleague of mine which was a life saver. The bologna turned out great in flavor, but I have a question in regards to the final product. Why is the collagen casing...

Honestly I’m open to any grinder that’s affordable and has good quality. Looking to make sausage once a month for a small family. $500 is probably my top end on spend considering I want a stuffer too.

This all makes sense, difficult part is we don’t know the performance until it’s out of the box and on the counter. Whether that be torque, RPMs, etc.

Splitting hairs on horsepower, absolutely. On $ not at all. There is a significant difference in price between a 500W and 1/2 HP unit.

When looking for a grinder I often find that a 500 W unit is cheaper than a 1/2 hp unit. However, 500 W is more than 1/2 hp when you do the mathematical conversation. 1 hp = 748 W. Is this a marketing gimmick because folks don’t understand the units, or is there something mechanically I’m...