oompappy
Sous Chef
Well, somebody has got to post in this section... might as well be me... it's been since freakin' May... wtf?
Making up 6 lbs today. This time it's 50% beef, 50% pork with the addition of some non-fat dry milk and I'm using these casings...
Casing - Fibrous - Clear - 56 mm X 20"
Also trying to keep the smoker temps between 170* and 185*
Pics...
ground, seasoned mixed & stuffed...
hung in the smoker...
After 3 hours...
Stay tuned for the finished pics...
Making up 6 lbs today. This time it's 50% beef, 50% pork with the addition of some non-fat dry milk and I'm using these casings...
Casing - Fibrous - Clear - 56 mm X 20"
Also trying to keep the smoker temps between 170* and 185*
Pics...
ground, seasoned mixed & stuffed...
![1005532g.jpg](/proxy.php?image=http%3A%2F%2Fimageshack.us%2Fa%2Fimg705%2F5263%2F1005532g.jpg&hash=83bb584ddd59f8d081ae352b1b1ea2cd)
hung in the smoker...
![1005536.jpg](/proxy.php?image=http%3A%2F%2Fimageshack.us%2Fa%2Fimg837%2F206%2F1005536.jpg&hash=6bfae38c001ef77c1ad8ce01a334b662)
![1005540n.jpg](/proxy.php?image=http%3A%2F%2Fimageshack.us%2Fa%2Fimg268%2F9561%2F1005540n.jpg&hash=fc4936191d1a692701fdaaec2a62e45e)
After 3 hours...
![1005538j.jpg](/proxy.php?image=http%3A%2F%2Fimageshack.us%2Fa%2Fimg201%2F7060%2F1005538j.jpg&hash=c6d8aff93613d1ce6bf8479103f78005)
Stay tuned for the finished pics...