Would even avoid hitting your arm when holding the casing to get filled .
Trying to go up on the handle with snack stick 19mm stuff in hard.
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by Tex_77
I know these were talked about either in a Livecast or Podcast, and I found them at the grocery store so I thought I’d try them. They are good, but not great. If they were thicker that would make them a lot better, they are maybe 1/16in thick. If they had a hot version as well, that would make me like them more.
Tex_77 What store? I’ve been looking so I can do some and see if they are worth figuring out hwo to do at home. I have to say, they look amazing but that’s probably cause Im hungry!
Thanks for the review, Tex_77. I expect that I would prefer them thicker, too. I don’t even like my bacon that thin.
Jonathon, I was thinking about how to go about it. My first thoughts were to press a bulk sausage into some sort of square or rectangular mold (like a baking pan or loaf pan) to set up, then do enough smoking (or parcooking) so that it is firm enough to slice.
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Tex_77 sort of looks like Spam. My guess would be to make it like venison bacon. Grind up the meat block, add some seasonings and a binder, let it set in a pan in the fridge before sending it to the smoker. It does look like some venison bacon I have made in the past.