Man I gotta try these. Very nice looking AC's. By the way, which casing are you using on these?
Nepas,Using 17mm collagen
Thanks everyone.
Nepas,
If you don't mind me asking where do you order your 17 mm casings from? I have only been abel to find them in mahgonay and i noticed your's are clear.
Man I gotta try these. Very nice looking AC's. By the way, which casing are you using on these?
I would like to know too just ran out of the regular hog casings I had time to get more.
Those are awesome at any length!
I have been doing recipes for a long time and very recent that I get into the pre-prepped stuff. Is the 116 a spice/seasoning mix? Don't recall seeing it at Bass Pro, who carries it? Also, I am intersted in your 70 day method. I just did up a batch of salami and put some aside for that. Letting it deep freeze to kill off anything in the pork fat before I start but nothing ventured... they look tasty and I am looking for a bett method/recipe so gonna have to try this.
Pat
These look awesome. I do have a question on cure though. Does it come with the snack stick seasoning or is it something you purchase on the side? Is it simply Morton's tender quick or will that work? Thanks for the help