@ewspears I’d really like to try this, I’d use our the jalapeno snack stick seasoning as that has the most actual chunks of jalapenos. The Summer Sausage has it all ground and I don’t the jerky’s particle size would be as good. Definitely adding some cheese when I get to it and Ill probably use beef chuck. I’ll let you know how it turns out when I do it!

@ewspears We don’t process these in-house but we will see if this is something that we are able to do!

@DeerSlayer Thanks for the response - I’ll try it!!

@parksider Like @Parksider is saying, make sure you keep it under boiling. 170 SEEMS to be the best temperature at this point. Also, Collagen Casings might struggle with being put directly into the water as they aren’t designed for that, you could either use a different casing or you can vac pack them before putting them in the water. I guess you could actually also put them in just a zip lock back with all the air forced out as well?

@ewspears One thing that can cause those blow outs is overstuffing the casings, but they just don’t hold the twist like the natural casings do. Everything has its pros and cons and for collagen casings that’s definitely on the cons list.