I like the polish seasoning mixes, and do a lot of beer brats as well. Started buying the pre-tubed casings, seem better quality and a lot easier. Mostly mix wild meat and pork butt, 1 course grind only, and use a binding flour. Use the carrot stuff for landjager and some corn/ wheat/ rye mix for the polish and brat. Somehow ended up with a lifetime supply of the corn/wheat/rye, got to pay more attention to pounds vs ounces next time I order. Really improves the moisture content and the course grind avoids the bolognaise texture. Elk / Pork/ Beef Polish (Cured) is my favorite for snacking, deer/ pork and elk/ pork beer brats for the BBQ.

These sheep casings were my first experience with pre-tubed casings. This is what I bought, from Syracuse Casing Co. At first I really struggled with them and didn't see the attraction, but once I got the baking soda into the soaking water they started behaving much better.

Impressive!

Nicely done.

You’ve got a whole lotta convenience and taste coming your way with all that effort.

All right, here's my other sausage project that required the 20-22mm sheep casings.

A few weeks ago I went on a business trip to South Africa, my first time there. Being a carnivore, I chowed down on a lot of biltong, which is South Africa's version of jerky, and it was damned good. I also had droewors ("dry sausage"), and I liked that even better than the biltong -- so I decided to give it a try when I got home.

It's typically a beef sausage, with spices. You traditionally don't use curing salt, and you don't cook it either -- you just hang them to dry in the warm sun for a few days.

Well, given that I don't have any warm sun plus I don't know shit, I decided to be cautious and use curing salt. I mixed up the sausage, got it into the casings, then put it in the fridge overnight so the curing salt could do its job:



The next morning, they went into the dehydrator:



I ran the dehydrator at 95 degrees, its lowest setting. And 2.5 days later, here they are:



Final weight loss is about 52%, which is significant. They are very light, and you can easily snap them into pieces. But, there's still a little chew when you eat them so I feel like I got it about right.

The taste is good. I feel like maybe I want to pepper them up a bit . . . ? I'll reserve final judgment for a few days, after I've eaten a few more. But it was a fun project, and I'm glad that I did it.

that's awesome steve

That looks really good.

Both Costco, and PCC, have had biltong, it was good.

Mental note....Do a drive by on Steve so I can sample his Sausage.

Yeah, it's shriveled up, but it looks good.

You gotta ride the scooter to sausagefest

On a more serious note, I’ve made pseudo-biltong in the dehydrator, it was pretty good.

I liked the slight vinegar aspect to it, sort of cuts through the fattiness.

For those interested in the difference, here’s a link to a description…

https://smokedmeats.com/blogs/news/bilt ... beef-jerky

If it was sunny and at least 75 degrees out, I would rock the Scooter right on over there for sausage fest.

I'm not getting cold and wet to sample Steve's Sausage, I don't want mine to look like his.

My part of Fairwood is beautiful.

I took some of that droewors to work today and got some very positive reviews. And to me, it tasted quite good as well, better than my test bite right out of the dehydrator yesterday.

Well done, it's always positive when others like what you make.