We tried the hog casings and it took a while to get it figured out, but, we did finally. This kind is Andouille Sausage. Homemade Andouille Sausage Recipe : Emeril Lagasse : Food Network You leave it overnight in frig then either smoke it 225 degrees or put in the oven at 200 until it reaches 150 degrees inside met. I used 3 pork shoulders for the sausage and one for the bacon. The last pictures is Day 2 of 7 or 10 for curing Buckboard Bacon. I will be smoking this also. Texas Cookin' at Home: Buckboard bacon at home
Thanks, Kellory, We have been at this all day. We finally found the right round thing for stuffing sausage 3/4 the way thru...lol The casings need to be in frig overnight..need to do that next time. But, we learned a lot. Now, can scratch bacon, and Andouille, breakfast sausage off of the grocery list. Tomorrow the sausage will go in smoker at 225 degrees until it gets to 150 degrees inside.
I think you will enjoy those boy's, Geared mostly to bow hunting with a little cooking + a variety of personality's.