Dr_Pain the 32 don’t coil to good so I cut them to fit my smoker grates. They do get crispy. I cut that part off and package separately

mrobisr I run no water in it for 2 hours, I already had removed the foil to add water to get the steam to help set the casings. The pan also helps drippings from getting into the fire pot.

cdavis the bottom don’t burn? My pitboss can very 30-50 degrees from top to bottom.

processhead I prefer 21 or even 19. Only downside is when using cheese, they are harder to stuff with a smaller tube.

wdaly I haven’t tried hanging. Main reason is the temp difference between the top and bottom of the pit boss. The bottom would burn and top would be raw.

Made some deer sticks for a friend. 16 pounds venison and 12 pounds pork butt. Went with h summer sausage seasoning I had on hand and added teriyaki to 10 pounds. Used 21mm fresh for the teriyaki and 32 for regular with cheddar, what he wanted. I’m not a teriyaki fan so haven’t tried them, I’ll get his opinion.

samspade I’ll check it out. I was thinking adding some brown sugar, ginger and garlic to soy sauce

kyle I’m thinking about the same, maybe 1/4 jar and do a test. I personally hate teriyaki but he wants it. He’s making it a pain already, 10 pounds teriyaki and 15 regular with cheddar. I could do all the Frank’s in a batch!!! I like hot.

Grimpuppy I like the tang myself, I was kind of under the impression that this helps kill bacteria faster than ECA or sodium-erythorbate. Is it a bad idea to use smoked Stabilizer along with either of these?

Any experience making sticks? I want to use the H-summer mix and liquid teriyaki for the flavor. Looking for advice on how much to use for a 10 pound trial batch. Block will be 7 pounds of venison and 3 pounds pork butt. Plan is 21 mm Fresh Collagen Casings, hoping not to have to much bite in the casings.

calldoctoday great flavor, spice could be a little hotter for my taste but overall, I think it is a great go to that could please everyone

Jonathon portrait versus landscape would be my guess

New slicer for Christmas so decided to make some jerky. 3 pound roast cut 1/4 inch, 24 hour soak in Colorado jerky seasoning. 5 hour smoke at 150, finished in oven at 175 for another 2 hours. Added a little habanero dust to one tray.

I’m looking to do some venison and goose summer sausage and sticks. I have the smoked meat Stabilizer but unsure if I need it. The “gassing out with dangerous fumes” is confusing me. I have typically been using Encapsulated Citric Acid and sodium erythorbate for cure accelerator with beef and pork. Is this a requirement for wild game?

HerbcoFood I only had the meat in foil pan for a few minutes while grinding, everything else was in plastic or lug

Re: What did everyone cook today?
Two weeks of summer sausage, so I decided to try first fresh sausage. Girlfriends dad mentioned he likes polish so figured I’d give a try. Half regular and half with cheddar, stuffed in natural hog casings. Day of rest and getting the smoker going again. Two 3 pound pork loins and 2 butts ground this time.

Made some more sausage and sticks. Everyone asked for something hotter than last batch of jalapeño with ghost cheese. These are jalapeño mix with hot pepper cheese, added 14 trinadad scorpion peppers and 1/4 cup of habanero powder. Should have some bite!!! 3 pound venison backstrap, 2 pound beef roast and 7 pound pork butt, double grind

cdavis I used the h summer and jalapeño summer.

bocephus it will go down to 150 at the temp probe, the top rack is closer to 120-130

processhead leftover sent through jerky gun