- Apr 12, 2017
- 67
- 29
I am using LEM collagen casings and stuffed them and smoked them. The flavor is on point and the texture is where I like it. The only issue I have is the casings are tough. Not commercial quality. My process:
Grind meat
Add seasoning and grind again
Stuff into casings
Let sit overnight in Fridge
Smoke at 130°-160° for 6 hours
Finish in oven till internal temp is at least 155°
Chill in Ice bath
Let dry and put into paper bags in the fridge for 2 weeks to get some additional drying time.
Grind meat
Add seasoning and grind again
Stuff into casings
Let sit overnight in Fridge
Smoke at 130°-160° for 6 hours
Finish in oven till internal temp is at least 155°
Chill in Ice bath
Let dry and put into paper bags in the fridge for 2 weeks to get some additional drying time.