Smoke going down
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Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat
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110% Really? LOL
Roxanne Mahon oops, i will change that…lol. good catch
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Finished product
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twilliams Thoughts on the tubed?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon i love it, hassle free compared to bulk natural casings. It definitely takes a knack to get used to stuffing. Out of 25lbs i only blew out 3 times. Id say not bad for a first time user of natural casings. I tried the other natural casings in bulk and got frustrated, threw them out and just stuffed them in fibrous summer sausage casing. I will definitely be buying the tubed again
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Jonathon i love it, hassle free compared to bulk natural casings. It definitely takes a knack to get used to stuffing. Out of 25lbs i only blew out 3 times. Id say not bad for a first time user of natural casings. I tried the other natural casings in bulk and got frustrated, threw them out and just stuffed them in fibrous summer sausage casing. I will definitely be buying the tubed again
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Jonathon i love it, hassle free compared to bulk natural casings. It definitely takes a knack to get used to stuffing. Out of 25lbs i only blew out 3 times. Id say not bad for a first time user of natural casings. I tried the other natural casings in bulk and got frustrated, threw them out and just stuffed them in fibrous summer sausage casing. I will definitely be buying the tubed again
twilliams we only use tubed casings as well…they’re worth the little xtra money
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twilliams looks great!!!
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Jamieson22 I can almost smell those. Look great!
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Those look darn good. Nice color
Good job -
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Those look wonderful.
The tubed NC’s removes one of the biggest obstacles to using natural casings. Tubed sheep casings are even handier to use. Sheep casings are much smaller and thinner, they can be a bear to get on the funnel if they are not tubed. -
twilliams Looks great, I am waiting for fall cooler weather to start making my smoked sausage.
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twilliams Looks great, I am waiting for fall cooler weather to start making my smoked sausage.
bocephus ya this was posted last year in March. I myself won’t process in these current temps as well
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Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat
twilliams They look good to me
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