I have been making kraut for quite a few years, I pressure can mine.
Posts made by tswohl6
RE: Storing natural casings...
I usually drain through a strainer then place in a ziplock back with plenty of salt, work all the air out theno put the ziplocked bag in vacuum seal bag and seal, then place in the freezer, I have had casings last this way over a year with no problems.
Snack stick question
looking at some of the questions about stuffing snack sticks got me to thinking. For years I have used my grinder to grind the meat for the process and then mix and stuff right away. The stuffer was hard to turn but not impossible, I purchased a 20 electric LEM stuffer a few years back and it just doesn’t have enough power for the snack sticks. I do have a buffalo chopper and was wondering if I used that instead of just grinding it and adding a bit of water to the mix if it would be easier to stuff. has anyone done this?
RE: Summer Sausage Nightmare
One other thing you may want to try is to stuff the casings as full as you can, once you have achieved your target temp I would put them in an ice bath as quickly as possible to get the internal temp down, you want to stop the cooking process.
Hope this helps.