Kielbasa time

[tallbm]

thx, just ordered a hank of sheep casings for snack-sticks, the tubes look real convenient, thx again

Sheep casings are a pain no matter what but the pre-tubed are less. I would say its the difference of being hit with a brick vs a cinder block lol. Better but still a pain :D

 

[murraysmokin]

Sheep casings are a pain no matter what but the pre-tubed are less. I would say its the difference of being hit with a brick vs a cinder block lol. Better but still a pain :D

I use the pretubed for all my sausages...I use sausage maker pretubed they are awesome.

 

[tallbm]

I use the pretubed for all my sausages...I use sausage maker pretubed they are awesome.

I use pretubed for all of my stuffing as well but still have issues with pretubed sheep casings.
Maybe in a couple of years I will try the sausage makers pretubed sheep to see if they are any different from the other pretubed sheep casings I have tried :)

 

[murraysmokin]

I use pretubed for all of my stuffing as well but still have issues with pretubed sheep casings.
Maybe in a couple of years I will try the sausage makers pretubed sheep to see if they are any different from the other pretubed sheep casings I have tried :)

I make an apple maple bfast sausage that is amazing vs bulk but I agree the sheep casings are a pain in the ass...not sure about the pretubed sheep but I use alot of the 29-32 pretubed & like the ease of use...plus the more you buy the more they give you off I generally order enough to get one free us its normally free shipping.

 

[tallbm]

I make an apple maple bfast sausage that is amazing vs bulk but I agree the sheep casings are a pain in the ass...not sure about the pretubed sheep but I use alot of the 29-32 pretubed & like the ease of use...plus the more you buy the more they give you off I generally order enough to get one free us its normally free shipping.

I was kind of glad this year when we ran out of the pretubed sheep casings while doing sausage from my big hunting trip haul. When we ran out we switched to the pretubed hog casings and WOW soooooooo much easier hahaha.

I just wish my pork franks didn't taste so amazing in the sheep casings! The proportion of meat and seasoning in the sheep casing just tastes better, it is crazy!

 

[murraysmokin]

I was kind of glad this year when we ran out of the pretubed sheep casings while doing sausage from my big hunting trip haul. When we ran out we switched to the pretubed hog casings and WOW soooooooo much easier hahaha.

I just wish my pork franks didn't taste so amazing in the sheep casings! The proportion of meat and seasoning in the sheep casing just tastes better, it is crazy!

Not to hijack another posting but what is your recipe for pork Frank's? Been wanting to try my own beef/pork Frank's maybe with some cheese but would love to make my own vs buying processed franks... bologna is my next adventure as well.

 

[tallbm]

Not to hijack another posting but what is your recipe for pork Frank's? Been wanting to try my own beef/pork Frank's maybe with some cheese but would love to make my own vs buying processed franks... bologna is my next adventure as well.

Honestly I have yet to find anything that can touch the franks made from Lem's Backbwoods cured Franks seasoning :eek:

This year I tried a Frank seasoning recipe off the internet that was suppose to be good but it didn't come close to competing with my batch of Lem's Franks. The other recipe wasn't bad it just didn't hold a candle to the Lems.

The only knock on the Lems I have is that it can get a little salty but if you measure 1.5-2 pounds light on the seasoning that seems to do the trick. Even when i've made them a little salty it is no issue when you throw the frank on a bun and add mustard and such. I just also like to eat them served alone German style with mustard and sides and that is when I notice they are a bit salty, that and when they are cooked in a skillet the juices with salt pool up with the frank where on the grill that excess drips away.
Again, adjust the seasoning and all is solved.

Best franks I've had anywhere in the US and in a couple of overseas german places (never been in Germany to try though).
Same goes with the Lem's fresh Brats, best brats hands down. Nothing in Wisconsin, Minnesota, or the many many places I've tried around the world. Lems fresh brats blow all other brats away 10 times over :)

 

[rippper]

That Kielbasa looks great...you like that 1/3 venison ratio? I have always been curious what ratio of meat allows it to considered a wild game (venison) sausage...at least for resale as wild game sausage.

i actually did not like the venison in it. it tasted good, but changed the texture a little.

 

[dward51]

Great looking sausage!!!!! Syracuse Casing Co has some very good pre-tubed casings. You might want to give those a try one day.

 

[rippper]

i actully just got some sheep casing from them...... pretty nice

 

[Biggy1]

I use the pretubed for all my sausages...I use sausage maker pretubed they are awesome.

After soaking them for 30 minutes do I rinse them on the inside or put them on the stuffing tube, they're LEM pretubed hog casings.

 

[chef jimmyj]

Pretubed do not need rinsing. You would have a hard time getting them back on the plastic tube...JJ

 

[Biggy1]

Pretubed do not need rinsing. You would have a hard time getting them back on the plastic tube...JJ

Thanks Chef J.J.