Hello folks,

Gumbo hear, aka Emoneyblue

Im now located in Chandler AZ. My wife and I own a Creole Cajun Resturant and bar. Im the owner and Chef at that location. we own a commercial 200 SC southern pride smoker and a 55 gallon barrow smoker that I use for my smoked meats. My most favorite flavor of seasoning is my in-house Creole/Cajun spice. I also make all of our sausages for the restaurant like smoked Andouille, Texas Red Hots, Tasso, Sweet/Hot Italian and snack sticks etc. I have a #50 hydro stuffer and a 132 lbs meat mixer and a commercial grinder to make quick work of getting that meat ground quickly. At home I have all the home basic equipment that I started with… Just cant seem to get to give it up because I can make smaller batches and not have to worry about moving or cleaning the BIG stuff. Enough about me, I just love all the advice and recipes you all are sharing hear so thank you in advance. Looking forward to meeting new friends. E$

Alan
Have you tried the spraying yet to see if it even works? because, I have had the same problem with the dark red collagen casings and it would also not adhere to the meat. Now I’m, curious …

Most do fit… Just order a #12 plate and it will fit!

ramt600 I had the same thing happen with the reddish ones also and the brown ones worked the best so, I just stopped using the red casings.