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J
Sausage stick casings not crunchy. HELP
I took your tips on keeping the oven open and using a thermometer trying to start around 130. Just made another batch that took about 5 hours to get up to temp. First couple bites seem to show that i've fixed my problem. Going to let them fully cool and check again, but i think i figured it... -
J
Sausage stick casings not crunchy. HELP
No, I did the math based off of 1 oz to 25 lbs. Where should I buy casings from? I did the paper towel trick and there was no residue left on them. I don’t have a smoker yet, only a gas oven that goes 170*. Think I can make them in there ? If so how would you recommend -
J
Sausage stick casings not crunchy. HELP
What are my other casing options? I only made about a pound and a half. -
J
Sausage stick casings not crunchy. HELP
Brand new at making sausage. Made a couple small batches to start. 60 percent venison, 40 percent pork fat. Seasoning added as well as the appropriate amount of pink curing salt (1 oz per 25 lbs). Also added a small amount of water I used collagen casings that were too small for my nozzle...
