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For the times I smoke sausage, usually 100 lbs at a time, I use propane. I also like propane for pepper sticks and deer bacon. Like the man said it's all about recovery time.
When it comes to ribs, brisket, butts charcoal, to me, is the only way to go.
I read somewhere that if you add vinegar to the water you soak sausage casings in it will make the casings more tender. Just curious if anyone has tried this and if it works.
Got an early Christmas present in Sept. The goddess said I needed a new stuffer so she got me a F. **** 12# stuffer. Today she said she is tired of watching my son mix sausage by hand and bought us a LEM 25# meat mixer. God am I one lucky man.
Been lurking on this forum for a while. Love all the information you can get here.
I've been making sausage and smoky treats for almost 30 years. Lots of trial and error, mostly error. Deer and pork sausage, deer bacon and dried venison are a few of my favorite things to make.
Looking forward...
I have a cabelas 3/4 horse grinder. I was wondering if anyone would know if you could use a LEM meat mixer with it. Looks to me that they would match up.