Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat
From a poor given smoke schedule from a different company resulted in alot of fatout to finished cooked product. Great garlic flavor with a peppery bite. Moisture is great!! 75% venison 25% pork fat. Finer grind than expected so next time i will just coarse grind.
Anyone else get anxiety when processing or smoking. You want everything to go smooth and perfect but yet run into snags in the process? Cant find this or cant find that, other family members in your way, didnt have what you needed that you thought you did, smoking schedule going faster or slower than what you had planned, doesnt taste like you expected, here is a big one, cooking for a wedding, graduation, or other public party? Will you get it done on time? Will they like it or is it too salty? The stress we put on ourselves are endless
I am looking at you the same way your wife did with these questions, then came actual answers. Mind is blown. Just goes to show how dumb i am just being a maintenance technician and occasionally play with meat.
Bought these wieners from a well respected meat market an hour from my house. They are constantly busy all day long. Its amazing the amount of fresh meat they have in their cases. These were beautifully stuffed into sheep casings, for the life of me i have no idea how they get them so perfect. Real nice snap but darn near zero flavor. Such a disappointment.
Food for thought…the pk100 is worth more than what it costs. How many smokers does one buy in a lifetime compared to the pk that will never fall apart. Sure there are some consumables that may need replacing at some point but the shell will never fail. I may be bias as i paid $8500 for mine. My motto…ya get what ya pay for.