BGKYSmoker
Nepas OTBS #242
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Going to split this 5 lbs with my venison buddy.
Mixed and stuffed some sticks last night. Used 2 different size casings. 15mm and 17mm. In the pic you can see the casings and the 2 tubes I use. Yes you can use the 3/8" OD tube with a LEM 5 pound stuffer. The seasoning I used was PS Seasoning stick mix #790 I did add some sodium erythrobate. The cure 1 I mix with 1 cup of water and add this first before any of the seasoning. The maet was 88/12 4 pounds and 1 pound of local sourced pork that I ground. The 15mm collagen has been vac sealed for 4 years so thats why they have the pressing still. I do not stuff collagen tight because the meat will naturally expand in the casing. I do not use any meat probes as fat can cavitate at the end and give false readings. My smoker is a Sausage Maker 30lb digital which I have removed all the original just digital controlls. I wired the element to a heavy duty extension cord and use an Auber PID to run the time/temps. I also installed the Auber circfan. Smoke today will be apple saw dust.
Anyways
Here are the pics.....
I tied the ends so no bugs get in the meat
Mixed and stuffed some sticks last night. Used 2 different size casings. 15mm and 17mm. In the pic you can see the casings and the 2 tubes I use. Yes you can use the 3/8" OD tube with a LEM 5 pound stuffer. The seasoning I used was PS Seasoning stick mix #790 I did add some sodium erythrobate. The cure 1 I mix with 1 cup of water and add this first before any of the seasoning. The maet was 88/12 4 pounds and 1 pound of local sourced pork that I ground. The 15mm collagen has been vac sealed for 4 years so thats why they have the pressing still. I do not stuff collagen tight because the meat will naturally expand in the casing. I do not use any meat probes as fat can cavitate at the end and give false readings. My smoker is a Sausage Maker 30lb digital which I have removed all the original just digital controlls. I wired the element to a heavy duty extension cord and use an Auber PID to run the time/temps. I also installed the Auber circfan. Smoke today will be apple saw dust.
Anyways
Here are the pics.....
I tied the ends so no bugs get in the meat