I ordered some Beer Brat, Holly, & Dixie Seasoning to process my daughters moose she got this winter. I got a lot more to go but this is what I did this weekend.
I processed the Beer Brat with hog and fresh collagen casings to see the difference. We haven’t tried them yet as we tested the Holly and Dixie. I soak the hog casings for about 2.5 days in water in refrigerator. What a noticeable difference in look and performance. I got that tip from this f***m - thanks! The hog casings were silky white, no blow outs from stuffing and no blow outs from twisting.
We thought the Holly tasted like Jimmy Deans (wife and I prefer) and the Dixie was a mild tasting but the kids liked it the best.
We did some moose pastrami (dry cure) a few weeks ago and it was fabulous.
I love this site and appreciate the f***m’s help, ideas like soaking the casings for days instead of hours, and the pastrami idea.