Smoke going down

[twilliams]

Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat

[Roxanne Mahon]

110% Really? LOL

[twilliams]

Roxanne Mahon oops, i will change that…lol. good catch

[twilliams]

Finished product

[dbueling]

twilliams those look awesome. Good job

[Jonathon]

twilliams Thoughts on the tubed?

[twilliams]

Jonathon i love it, hassle free compared to bulk natural casings. It definitely takes a knack to get used to stuffing. Out of 25lbs i only blew out 3 times. Id say not bad for a first time user of natural casings. I tried the other natural casings in bulk and got frustrated, threw them out and just stuffed them in fibrous summer sausage casing. I will definitely be buying the tubed again

[Brianh]

I’ve got some tubed natural castings on way to try on brats. Can’t wait!

[Joe Hell]

twilliams Tubed is the only way for me!

[blackbetty61]

twilliams we only use tubed casings as well…they’re worth the little xtra money

[Jamieson22]

twilliams said in Smoke going down:

Finished product

This is my goal. These looks fantastic.

[ND Mike]

twilliams looks great!!!

[wdaly]

Jamieson22 I can almost smell those. Look great!

[samspade]

Those look darn good. Nice color
Good job

[kyle]

twilliams look great. Now I’m hungry.

[processhead]

Those look wonderful.
The tubed NC’s removes one of the biggest obstacles to using natural casings. Tubed sheep casings are even handier to use. Sheep casings are much smaller and thinner, they can be a bear to get on the funnel if they are not tubed.

[bocephus]

twilliams Looks great, I am waiting for fall cooler weather to start making my smoked sausage.

[twilliams]

bocephus ya this was posted last year in March. I myself won’t process in these current temps as well

[lkrfletcher]

twilliams They look good to me