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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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Deer jerky
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#2
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looks good,,,,, I tried my hand at some in my smoker and you right , it don't stand around long especially with some brews....might I ask what type of casing for the snack sticks or is that regular smoke sausage .
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#3
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I used the LEMs collagen casing. I think I'm going to order some sheep casing.
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#4
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I use the collagen on anduille and smoke sausage and was gunna try the smaller one on snack sticks . on my regular fresh sausage I use the hog casing.
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#5
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Looks great! What kind of wood do you use to smoke?
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#6
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I just think the natural casing is more tender. I pretty much use hickory all the time. I do use apple when I smoke some ribs.
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#7
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i peel the casing off my smoke sausage and anduille . i use a masterbuilt electric smoker and i only use about a 1/4 cup of chips every hour for three hours ... hickory or jack daniels . any more and it comes out bitter......
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