I made these using a 22mm casing. They come out a little thicker than slim jims.
I have sheep casting and the larger hog but i wonder is there any natural one smaller?
seen all o those but the beef - could use the 4 inch beef casing -for my baloney. Thanks.
Those look good Ted! If I remember right we always used Hog Casings.
With the canning I believe Mom would cut up chunks of good meat, place them in a mason jar (actually found out that you could use Manaise Jars and they would seal as well) throw in pinch of salt and fill to the neck with water. Place them in a pot filled with boiling water for a certain period of time (I need to ask Mom about that), take them out and let them sit until you hear the lids go POP. The POP is the air cooling inside the jar and creating a vacum seal.
Best meat you will ever eat. Place in a deep skillet and simmer until hot, then add some flower to make gravy. I liked to put mine over mashed potatoes, but you could serve it however you wanted.
We had guests that had proclaimed they would never eat deer meat as it was to gamey, but they would gobble up mom's canned meat and ask what kind of beef that was and how she did it as "it was the best beef I've ever had". Most of the time she never told them it was deer.
