Treefarmer,
They are a mahogany collagen casing, about a 17-19mm. I bought this as a kit at Bass Pro to try out and see how it goes. The kit comes with seasoning, cure and casings enough to do about 20 lbs of sticks. I actually believe it will do more than that based on what I used. You can buy the casings separate also from anywhere that sells sausage making supplies (sausage maker, LEM, etc). I kicked up the seasoning blend a bit with some extra crushed pepper, black pepper and garlic powder.I did buy a pack of 21mm clear collagen casings to do breakfast link sausage. Trying to clean out the freezers and get ready to refill them here soon! I must say these casings are a LOT easier to work with than fresh casings, By far
TCR
I am going to use apple wood in my upright smoker. I am about burned out using grapefruit, tangerine and orange from around the house here
I have to keep reminding myself they are not cooked, as they smell GOOOOD in the fridge!
All deer meat?
Pork
Those are looking good!
:toast
