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  1. radioguy

    You get what you pay for

    Snack sticks have been a big hit with the family. Seeing the cost of casings, I shopped around for 19mm mahogany collagen. The ones I was using are about $15 for 25lb. I a found less expensive ones at Dirt Cheap Casings dot com. Of all places, can't make this up. Their price is about $10...
  2. A

    Smoking Homemade Bratwurst without casing...

    I have never done this but am excited to make my own brats with pork and beef and smoke them. I don't like casings so am going to form "logs" (maybe the shape of a Twinkie) and smoke them. My plan is to refrigerate after forming so they can firm up, then place them on the smoker and likely...
  3. chopsaw

    Cotto Salami

    Not a whole lot to tell , just been messing with doing sausage with the Anova . This was a Len Poli recipe . I ground 2 1/2 pound chuck and 2 1/2 pounds of pork butt . Followed his recipe for the most part . Cooked start to finish in the Sous Vide . 80 mm high barrier casings . 140 degrees for...
  4. RhoneRanger

    I ran out of hog casings

    Good day! So I ground up a bunch of venison and made an excellent sausage, and I have about 3 lbs of meat left because I did not get enough casings. What is the best route as the meat will soon be too hard to stuff. Can I keep the meat in the fridge overnight until I get more casings? Will...
  5. F

    First attempt at smoked sausage.

    Made a 60# batch of fresh sausage yesterday. I saved 10 pounds aside for smoked sausage. I got my Amazen 5x8 tray. I used pecan pellets. I smoked it at 150 degrees for 3 hrs. IT was 145 when I took it off. Tastes great. Only thing is that the casing is tough. Any ideas? I cooked some of the...
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