yeah I still got ring bologna but thanks.
J. Thought so maybe that’s why I bought them from you.
Must be a senior minute uh Hour. LOL
Thanks

That"s what I did with some of mine that did that, worked just fine.

I found some ( I didn’t remember buying) 40 mm x 18 in collagen casings, would they be OK to make summer sausage in, instead of Mahogany ones ? I need to use them for something, there to big for brats. ideals ?

Congratulations a very nice one!!!

Wow I’ve lived in TX most of my life and didn’t even know about this.
I’m only 1 1/2 hr. drive to Bryan/College Station. I need to go to this.Thanks for the post.

Great article. I’m sitting here laughing because when I lived on the “road” as and airline pilot we would sometimes layover in and older downtown hotel, that still had the wall room heaters. In winter it would make your nose bleed in the mornings with no humility in the room… The wick method is what I used to put some in the room and it worked. that’s before those portable small humidifiers which still are to big to carry around.
Just bought a couple big SS restaurant pans to try out this way of finishing the product. 11$ each at a swap meet…
Sausage here I come.LOL

Hey JohinPa. I have a masterbuilt about 10yrs old and still kick-in, seems like I was able to put 8-10 # in it and filled it full. I cut some small boards like a large dowel sticks to fit across the very top and hung my long links over them. Just make them the length to not drag the bottom or they burn. My old smoker is not good at holding steady low temps as its runs up and down 20-25 deg. so put in another thermometer to watch especially at first. But they come out great. Good luck.

All I can say is crap. That’s opening day of Dove season in Texas!!!

Its as tender as my Heart… Especially those ribs… lol

Been kinda quite on the meat front lately, so here’s a couple weeks ago I got busy smoking,BBQ brisket , Ribs, and some skinless chicken breast.
Had to do a little trimming, about a # or so, but got plenty vac. packages to get easy meals now . Sorry had to cut and eat the brisket every one was hungry after smelling it all afternoon so didn’t get a pic. of it when it came out.