by BBQer » Wed Aug 09, 2006 9:18 pm
Thanks everyone.
I tried the snack sticks in the smoker. Held 'em at 95F for 8 hours then slowly ramped it up to finish at 165F with a sausage internal temp of 145F.
They turned out fairly well, but not quite enough spice/heat to them.
I used sheep casings, which weren't too bad, but hard little things to get started onto the stuffing tube. And most were very short.
Think I'll have to try collagen next time for comparison.
B's 'n Q's