Owens Honey BBQ Sticks and Question (pic heavy)

[Winterrider]

I was doing the same . I dropped the extended time for smaller stuff . If I'm doing a larger casing , or start to finish in the bath I do add time , BUT I'm using a lower temp also .
I like this thread . I learned something about what I'm doing . I just did some smoked sausage . Hog casings . Dry and smoke for 3 hours , then into SV for 1 hour at 150 . It was perfect . I don't bag sausage . I've only got water in the casing when I left it in to long . I use natural or the cellulose for links . I have some water proof for bigger stuff .

Good info. When I made hot dogs, wasn't an issue with the cellulose casings.