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  5. wrinkles is smaller casings

wrinkles is smaller casings

Scheduled Pinned Locked Moved Meat Processing
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  • T Offline
    T Offline
    tarp
    Regular Contributors
    wrote on last edited by
    #1

    Did 25# venison/pork butt/and pork fat/and some brisket trimmings. It was jap. summer sausage mix. Also added 1/2 cup fresh ground jap’s and 1/2 cup whole black pepper ,and 3# high temp cheddar. Got some wrinkles in my smaller casings, I know the casings were last years{ my order for new ones is hung up waiting on vacuum bags}and had a little trouble keeping them as stuffed full like the big one, which didn’t wrinkle. Plus my hog rings were a little big for small crimp needed. They kept trying to undo. I cooled them fast as in the schedule. The taste is great!!! and my friends here in TX care less about wrapping as long as it taste good.LOL
    done.jpg mix.jpg thumbnail.jpg

    GT

    cdavisC PapaSopP 2 Replies Last reply
    3
    • T tarp

      Did 25# venison/pork butt/and pork fat/and some brisket trimmings. It was jap. summer sausage mix. Also added 1/2 cup fresh ground jap’s and 1/2 cup whole black pepper ,and 3# high temp cheddar. Got some wrinkles in my smaller casings, I know the casings were last years{ my order for new ones is hung up waiting on vacuum bags}and had a little trouble keeping them as stuffed full like the big one, which didn’t wrinkle. Plus my hog rings were a little big for small crimp needed. They kept trying to undo. I cooled them fast as in the schedule. The taste is great!!! and my friends here in TX care less about wrapping as long as it taste good.LOL
      done.jpg mix.jpg thumbnail.jpg

      cdavisC Offline
      cdavisC Offline
      cdavis
      Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
      wrote on last edited by
      #2

      tarp I’m with your friends taste is the main objective. I think they look pretty darn good.

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      • T Offline
        T Offline
        tarp
        Regular Contributors
        wrote on last edited by
        #3

        guess I’m getting picker in my old age. lol

        GT

        cdavisC 1 Reply Last reply
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        • T tarp

          guess I’m getting picker in my old age. lol

          cdavisC Offline
          cdavisC Offline
          cdavis
          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
          wrote on last edited by
          #4

          tarp I love it when mine come out nice and tight. But they still disappear even when they don’t.

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          • T tarp

            Did 25# venison/pork butt/and pork fat/and some brisket trimmings. It was jap. summer sausage mix. Also added 1/2 cup fresh ground jap’s and 1/2 cup whole black pepper ,and 3# high temp cheddar. Got some wrinkles in my smaller casings, I know the casings were last years{ my order for new ones is hung up waiting on vacuum bags}and had a little trouble keeping them as stuffed full like the big one, which didn’t wrinkle. Plus my hog rings were a little big for small crimp needed. They kept trying to undo. I cooled them fast as in the schedule. The taste is great!!! and my friends here in TX care less about wrapping as long as it taste good.LOL
            done.jpg mix.jpg thumbnail.jpg

            PapaSopP Offline
            PapaSopP Offline
            PapaSop
            Team Orange Power User Veteran
            wrote on last edited by
            #5

            tarp
            Look good to me. Taste is everything. Can relate to the old and wrinkled though. 👴

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