Has anyone put "Bears" peperoni sticks in casings?

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backwoodssmoker

Fire Starter
Original poster
Nov 5, 2010
56
11
Northern Michigan
Just wondering if anyone has put Bears sticks in casings and if so did they turn out good.  I have the stuff to do them in casings, just want to know if it alters them much. Thanks
 
Bear did it for a reason, MORE SMOKE!!
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I understand the reasoning more smoke. I just thought stuffin them might be less work if it didn't alter them much. BUT !!!!  My equipment was a # 32 grinder w/pully so it could be motorized, which it wasn't.  I had a 3/8 tube on it. I do have to say this was my first time trying to use the grinder for a stuffer. WELL it will never be attempted again. I will buy a dedicated stuffer or jerky gun. To the other newbies like me don't waste your time. I can't say how well a motorized grinder or kitchen aid adapter would work but I see why they make dedicated stuffers. Well to make it short, cleaned out the grinder, rolled between wax paper, rolled into rounds.  Ready to smoke.
 
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I would say that you can put Bear's sausage in casing and if you ever made sausage you know that the casings are really thin and I really don't think that the casings will stop any smokey flavor.
 
I do that with everything:

I remove the skin from Salmon, before smoking.

I remove the skin/rind from Bacon, before smoking.

I make my Pepperoni, Summer sausage, and meat sticks without skin/casings to get more smoke to the meat.

Maybe it's all in my head, but so are my taste buds. 
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It's probably not a huge difference, but I am truly a "Smoke Hound"!

Bear
 
Just pulled my first sticks of Bears out of the smoker and they are very good. I put most of them in 19mm casings but ran out and just shot the remainder onto the rack out of a 3/8 tube.

Used cherry to give a light smoke and can not tell the difference between the two. Follow the rescipe and I don't think you can go wrong. Thanks Bear
 
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