And the casings are stuffed and ready for smoke tonight. 21mm collagen casings. Stuff with a weston 5lbs stuffer. Used dutch country sweet seasoning from con yeager spice company. And added a few things to it. Going to smoke with oak saw dust!
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Can anyone tell me why I'm having trouble uploading pics from my phone? Im hitting the gallery, selecting the photo, and hitting submit. When it is done nothing in the reply box. Any help would be great.
I got it figured out mike, thanks!
Chicken man 911, what would you like to know? I usually make my own stick mix, but this time I bought a pre-mix from con yeager spice company. Dutch country sweet. Make 25lbs. I used 15lbs of venison and 10lbs of pork butt. Ground and mixed seasoning and cure into meat. It sat in fridge over night. Then I stuffed the 21mm casings. Smoked them in my cold smoker for about 12 or 13 hours. Now they wI'll hang in my meat fridge for about 3 to 5 days to dry. That's the hard part, after they are smoked letting the dry....
Chicken man 911, you could hot smoke them. I like my cold smoker, I can get better smoke out of it! And as far as the meat fridge, just look for a used one someone is selling. It's better to ask for forgiveness than ask for permission.....lol