KonaRich
Meat Mopper
I graduated from my 10mm caseless meat gun experiment...which was a success...to my 16mm caseless meat gun production. I attempted a cured, smoked slim jim clone, but the resulting flavor left much to be desired. I'm sure I'll get it dialed in over time, using small batches for experiments.
The size and texture were prefect, however! I got 10 12-inch sticks from 1 lb of meat. If I had known this before, I wouldn't have bought 19mm collagen casings. My sausage sticks were close enough to actual slim jim size that the diff doesn't matter. No snap, of course, but great bite and chew, even though I overcooked them (a lot) being diverted with a computer problem.
One more 1 lb pack of ground pork to go in my "training wheels" work before I must grind up my first pork butt! I have decided, though, to experiment with flavor profiles in small 1 lb or less batches before I commit a lot of meat to something that we may not totally love.
The size and texture were prefect, however! I got 10 12-inch sticks from 1 lb of meat. If I had known this before, I wouldn't have bought 19mm collagen casings. My sausage sticks were close enough to actual slim jim size that the diff doesn't matter. No snap, of course, but great bite and chew, even though I overcooked them (a lot) being diverted with a computer problem.
One more 1 lb pack of ground pork to go in my "training wheels" work before I must grind up my first pork butt! I have decided, though, to experiment with flavor profiles in small 1 lb or less batches before I commit a lot of meat to something that we may not totally love.
