Pellet Fan
Here's How I.... => Make Sausage => Topic started by: Bentley on April 03, 2022, 05:05:32 PM
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Just decided I would make some. Last time I smoked it, I had bad issues with the casing. Never happened before. Hoping it was old, bad hog casing. But just to hedge my bets I did some in cellulose casings too. The natural casing need to air dry about 2 hours, (you use what you got) not sure it will help in the cellulose casing, but cant hurt. Supposed to smoke 3 hours at 150°, then raise temperature to 170°. I cant get that low on the Pro, I can get to about 175° with some fiddling, so will probably just try that and pull at 140° to 150°, and hope it get some smoke on it.
(https://i.imgur.com/FOaBbsrh.jpg)
(https://i.imgur.com/5NEaPE5h.jpg)
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Probably will not get more then an hour in the smoke for the small ones. Hoping the natural casings can go at least 2.
(https://i.imgur.com/Ht2cyxPh.jpg)
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A new use for a clothes drying rack I see.
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Had the same issue with the casing becoming inedible. No idea why this is happening, other then to long in smoke, but 2 1/2 does not seem to long to me. Glad I did some in the cellulose. I think I will send the hog casing stuff through the LEM with a big die and use it for pizza topping!
(https://i.imgur.com/shrOIYmh.jpg)
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Is that black line, just a stripe on the casing ?
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Yes, cellulose normally used for hot dogs.