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  5. Smoke going down

Smoke going down

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  • twilliamsT twilliams

    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

    Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell
    Team Blue
    wrote on last edited by
    #9

    twilliams Tubed is the only way for me!

    Better Living Through BBQ!

    1 Reply Last reply
    3
    • twilliamsT twilliams

      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

      blackbetty61B Offline
      blackbetty61B Offline
      blackbetty61
      Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron
      wrote on last edited by
      #10

      twilliams we only use tubed casings as well…they’re worth the little xtra money

      1 Reply Last reply
      2
      • twilliamsT twilliams

        20200308_143013.jpg

        Finished product

        Jamieson22J Offline
        Jamieson22J Offline
        Jamieson22
        Team Blue PK100 Regular Contributors Sous Vide Power User
        wrote on last edited by
        #11

        twilliams said in Smoke going down:

        20200308_143013.jpg

        Finished product

        This is my goal. These looks fantastic.

        wdalyW kyleK 2 Replies Last reply
        1
        • twilliamsT twilliams

          20200308_143013.jpg

          Finished product

          ND MikeN Offline
          ND MikeN Offline
          ND Mike
          Big Green Egg Team Blue Regular Contributors Cast Iron Power User
          wrote on last edited by
          #12

          twilliams looks great!!!

          1 Reply Last reply
          1
          • Jamieson22J Jamieson22

            twilliams said in Smoke going down:

            20200308_143013.jpg

            Finished product

            This is my goal. These looks fantastic.

            wdalyW Offline
            wdalyW Offline
            wdaly
            Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
            wrote on last edited by
            #13

            Jamieson22 I can almost smell those. Look great!

            1 Reply Last reply
            1
            • samspadeS Offline
              samspadeS Offline
              samspade
              Team Orange Masterbuilt Sous Vide Team Blue Power User
              wrote on last edited by
              #14

              Those look darn good. Nice color
              Good job

              1 Reply Last reply
              1
              • Jamieson22J Jamieson22

                twilliams said in Smoke going down:

                20200308_143013.jpg

                Finished product

                This is my goal. These looks fantastic.

                kyleK Offline
                kyleK Offline
                kyle
                Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                wrote on last edited by kyle
                #15

                twilliams look great. Now I’m hungry.

                hey vegetarians, my food poops on your food!

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                0
                • processheadP Offline
                  processheadP Offline
                  processhead
                  Regular Contributors Power User
                  wrote on last edited by
                  #16

                  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.

                  Paul

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                  • twilliamsT twilliams

                    20200308_143013.jpg

                    Finished product

                    B Offline
                    B Offline
                    bocephus
                    Team Orange Power User Canning Masterbuilt Veteran
                    wrote on last edited by
                    #17

                    twilliams Looks great, I am waiting for fall cooler weather to start making my smoked sausage.

                    twilliamsT 1 Reply Last reply
                    0
                    • B bocephus

                      twilliams Looks great, I am waiting for fall cooler weather to start making my smoked sausage.

                      twilliamsT Offline
                      twilliamsT Offline
                      twilliams
                      Power User PK100 Regular Contributors Team Grey
                      wrote on last edited by
                      #18

                      bocephus ya this was posted last year in March. I myself won’t process in these current temps as well

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                      0
                      • twilliamsT twilliams

                        20200308_105637.jpg 20200308_105226.jpg 20200308_105235.jpg

                        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

                        lkrfletcherL Offline
                        lkrfletcherL Offline
                        lkrfletcher
                        Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                        wrote on last edited by
                        #19

                        twilliams They look good to me

                        Life is a Garden - Dig it.

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