Boone1 Yeah, puncturing the casing isn’t that big of a deal. You can stick it in the end which may or may not be open depending on the type of casing but in general, it won’t matter
Sausage
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We banged out 40# of our house bologna in 19mm smoked collagen, 20 hot with pepperjack and 20 mild with cheddar. Then finished up with 20# of breakfast in the pretubed 24mm sheep casing. In the cooler now and headed for the smoker!!!
John C.
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Parksider Wow, that looks awesome!
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Here’s the finished sticks all sealed up and the breakfast is getting some smoke.
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Parksider That’s looking good man, I love the fact that you guys go with labels even though you arent selling it, takes it from the serious hobby to lowkey obsession!
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