I finished up a few different batches of meats tonight.
I'd like to say thank you to the fine folks on this forum that helped me figure out natural casings and pointing me to links, tips and tricks. I was able to get the casings onto the horn and stuff a few hot links. I put the rest of the casings into a container, with water and 1/2 cup non-iodized salt as per the info I found on this wonderful site. They're in the fridge for the next batch of wherever whim takes me... So without further adoooooo...
Final product of pepperoni, Cheddar Smokies, Texas Hot Links.
This was my second try at using the natural casings and I was able to get them onto the horn. I still have some work to do with them since they didn't go on super easy, but I got them to work. These are the Texas Hot Links in a cold water bath after coming off the smoker.
Gave them some time to bloom and they came out nice and dark.
I couldn't resist trying the small nub and was pretty impressed. Good heat and flavor. I need to add a bit more fat to the recipe since I was using leftover lean pork and a some extra lean ground beef that I needed to use up. They are juicy and have good bind, but I could work on the fill a bit. I need to get a bit more consistent.
I can't wait to try these on a bun with a bunch of mustard are a pile of onions. Looking forward to the snap of a natural casing!
I'd like to say thank you to the fine folks on this forum that helped me figure out natural casings and pointing me to links, tips and tricks. I was able to get the casings onto the horn and stuff a few hot links. I put the rest of the casings into a container, with water and 1/2 cup non-iodized salt as per the info I found on this wonderful site. They're in the fridge for the next batch of wherever whim takes me... So without further adoooooo...
Final product of pepperoni, Cheddar Smokies, Texas Hot Links.
This was my second try at using the natural casings and I was able to get them onto the horn. I still have some work to do with them since they didn't go on super easy, but I got them to work. These are the Texas Hot Links in a cold water bath after coming off the smoker.
Gave them some time to bloom and they came out nice and dark.
I couldn't resist trying the small nub and was pretty impressed. Good heat and flavor. I need to add a bit more fat to the recipe since I was using leftover lean pork and a some extra lean ground beef that I needed to use up. They are juicy and have good bind, but I could work on the fill a bit. I need to get a bit more consistent.
I can't wait to try these on a bun with a bunch of mustard are a pile of onions. Looking forward to the snap of a natural casing!