Apr 6, 2007 #21 Diva Q Executive Chef Joined Nov 10, 2006 Messages 3,379 Location Barrie, Ontario That looks amazing. WOW!!!
Apr 6, 2007 #22 SteerCrazy Head Chef Joined Apr 26, 2006 Messages 2,089 Location Kansas City great job as usual Dave [smilie=a_goodjobson.gif]
Apr 6, 2007 #23 cleglue Head Chef Joined Apr 18, 2005 Messages 1,222 Location Asheboro, North Carolina I'm always impressed. Great job. What kind of casings did you use?
Apr 7, 2007 #24 OP OP wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY I used the35-37mm hog casings..up to this point I had been using the 32-35mm casings..but I like the bigger ones especially for the smoked which tends to shrink some during the process..
I used the35-37mm hog casings..up to this point I had been using the 32-35mm casings..but I like the bigger ones especially for the smoked which tends to shrink some during the process..
Apr 7, 2007 #26 ScottyDaQ Master of All Joined Mar 12, 2005 Messages 7,490 Location In ur house, eatin ur foodz. Looks great !