Hello dere eh from da U.P eh!

Discussion in 'Michigan Members Group' started by chancefalls, Jun 4, 2016.

  1. I need some help from my michigan countrymen / Women

    my cheese beef sticks I've been told are top notch but! (always) a butt eh[​IMG], the casings peel away from the meat. vacumn sealed in freeer or in the fridge. Any tips would be greatly appreciated.

    and on a sidenote... Very few Morels this year... bummer

    again, thank you kindly
  2. humdinger

    humdinger Master of the Pit Group Lead OTBS Member

    Sorry to hear the morels were a bust. We had decent luck around here, but the big warm-up at the end of May cut the morel season short.

    I can't help you on the casings question but you might have better luck on the sausage making forum. http://www.smokingmeatforums.com/groups/show/13/sausage-makers

    Check with them. They are the experts.
  3. Welcome to the site i just . Just joined today myself how long are you letting them set before you smoke them I have heard from my buddy that he sets is out in the fridge and is caseins for at least three days before he smokes them for that purpose. Thats what he tells me any way but definitely not my expertise
    Papa t

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