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@s-a-m Thanks for that. We actually lined the pans with plastic wrap to allow the loaf to easily come out. I am with you though and have had aluminum do weird things with certain foods before after it sits in it for a while. I think the plastic wrap is a must.

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@John-Gehringer said in Meat Mixer:

@s-a-m Traeger pellets are 100% wood, only food grade soybean oil used process the pellets, not to flavor it, they are made in Oregon. I personally don’t buy their product anymore, because they have gotten way to pricey. I use Bear Mountain made in OR and a new brand Smokehouse that are made in OR as well. Get them at Smart Food Service for 1/3 less than the Traegers.
Mesquite and hickory are 100% wood just not hickory or mesquite, their either Adler or oak with oils. A simple search shows that and most bags of treager pellets aren’t 100% the specie’s llike apple is like 30-40% apple and the rest is oak or Adler , I stick to lumberjack brand.( it’s a free country people can buy what that want) jm2c

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When you’re just starting out it’s much easier to learn with hog casings rather than sheep casing. Hog casing is much easier to handle and is less likely to burst. That being said, try watching YouTube videos by Scott Rea (@scottreaproject) or The Roed to Good Cooking. Both will show some neat tricks to dealing with natural casings.

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