This was a trial run with six pounds of pork grinds and a commercial seasoning. I wanted to make sure all of the equipment was in working order.
Good thing too.
Cabela's had the wrong size collar for the stuffing tube in the box so the sheep casings couldn't be utilized. Substituted some hog casings instead.
Replacement part is on back order. Stay tuned...
Posts
Good looking links there, and they appear to be uniform in length. My biggest problem when stuffing is when the casing breaks...
ReplyDelete2rottie
Thanks.
ReplyDeleteSpent time on the phone yesterday with Cabela's (again). They mailed a replacement part but it was the wrong one. They sent me a 40mm stuffing tube instead of a collar.
Ended-up taking pictures of everything with my smart phone an emailing it to them. We'll see if they get it right.
Those sausages are OK. More fat next time.
Gas, do you have our recipes we made from all those years ago? If not, I think I could find them and email them over.
ReplyDelete~Smokey Joe
Thanks Joe.
ReplyDeleteRecipes I got plenty of. 2rottie (above) turned me on to a book written by Rytek Kutas. This is the bible of sausage-making and curing meat.
Picked-up a copy on Amazon.