Replying to Avatar Jack Spirko

First official batch of TSP-24 Workshop, sausage done except for smoking.

Brisket, and jalapeño with modifications from the first batch. About 24 lbs here.
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Brisket 1y ago

Have you figured out which casings don't get tough in the smoker? I think I used hog casings last time and they didn't go so well.

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Jack Spirko 1y ago

I use collagen casings. No problems. I also keep the temps LOW. Not a cold smoke but like 225-250.