processhead Nice job! She fetched so she wins that argument!
Right you are, Jonathon. She covers my a$$ most of the time and is a great companion to boot.
Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat
110% Really? LOL
Roxanne Mahon oops, i will change that…lol. good catch
twilliams those look awesome. Good job
twilliams Thoughts on the tubed?
Jonathon i love it, hassle free compared to bulk natural casings. It definitely takes a knack to get used to stuffing. Out of 25lbs i only blew out 3 times. Id say not bad for a first time user of natural casings. I tried the other natural casings in bulk and got frustrated, threw them out and just stuffed them in fibrous summer sausage casing. I will definitely be buying the tubed again
I’ve got some tubed natural castings on way to try on brats. Can’t wait!
twilliams Tubed is the only way for me!
twilliams we only use tubed casings as well…they’re worth the little xtra money
twilliams looks great!!!
Jamieson22 I can almost smell those. Look great!
Those look darn good. Nice color
twilliams look great. Now I’m hungry.
Those look wonderful.
The tubed NC’s removes one of the biggest obstacles to using natural casings. Tubed sheep casings are even handier to use. Sheep casings are much smaller and thinner, they can be a bear to get on the funnel if they are not tubed.
twilliams Looks great, I am waiting for fall cooler weather to start making my smoked sausage.
bocephus ya this was posted last year in March. I myself won’t process in these current temps as well
twilliams They look good to me