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Old February 6, 2012, 05:44 PM   #51
Rembrandt
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Join Date: August 10, 2002
Posts: 1,857
The casings I used for the bigger sausage are made from durable beef collagen which makes stuffing exceptionally easy. The flat collagen casings are non-edible but easy to peel-off the sausages when they are cooked/smoked.

I usually run the smoker around 120-140 degrees for several hours, then finish cooking the meat in the oven till the meat temperature reaches 160 degrees.

Below are sticks made with edible casings....good stuff.

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