Hey guys, something is happening and some posts are being marked as questions and then they cannot be opened to be viewed or edited by anyone. We are aware o the problem and working with NodeBB to try to identify the issue and fdix it.
I ran out of the collagen casings the last time I made breakfast sausages so I formed the bulk meat into sausage size rolls with my hands. I put them in the freezer for an hour or so till they firmed up then vac sealed them. Freezing them first keeps them from being crushed by the vac sealer. Time consuming but it worked and my wife likes them better with out the casing.
Jonathon I believe that griddle is from Camp Chef as well. The main difference compared to a Blackstone is going to be heat distribution on the griddle, where you will have hot and cold spots, but thats not all bad as you can move things to the cooler spots as they are done cooking. I’ve done hash browns, fajitas, steak etc. on it.
Meatgistics is brought to you by Walton's (waltonsinc.com).
Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.