bakerboy7
Smoke Blower
Great lookin' dogs! I've been coming back to this thread all week. Hard to find a good, natural, all beef dog here in SWPA.
Really pro looking franks mate ! Did you use the chuck only, no added fat ? What was your experience with the sheep casings, hard to stuff, control, breaks easily ? Did you freeze some ? Before I got into all this, the store bought (really nice, artisan made) ones lost their flavour in the freezer after a while.ya i used black pepper i used what i had on hand a lot of recipes i seen use white pepper. oh and for the meat i used 2 1/2 pounds of boneless chuck ribs that i ground myself.