Rick, a couple of questions:
Close in taste to a good Landjaeger. There is no paprika so you wont have the keilbasa taste.
Do you mean "Marjoram?"
The last hank of sheep casings I bought are on tubes like that and it's suppose to be easier to get them onto the stuffing tubes. Maybe I got a weird batch, but when I try to slide them directly off and onto the stuffing tube, they always seem to have sections where the casing is doubled or overlapped and then want to stuff that way. I end up having to pull them completely off, straighten the doubled over casings out and load them on like normal.
Do you ever run into this?
I dont use marjoram in my kielbasa, i use a small amount of oregano (i get a better taste)
As for the fold over of the tubed casings, no i have not had that problem. Trick is to keep the casings and stuffer tube wet.
Remix the meat by hand again before adding to stuffer.
bring the meat to the end of the stuffer tube, this will eliminate an air pocket.
One down few more to go.
I only used 1 tube of sheep casing, so i used some left over 18mm collagen for a few. Hanging to dry for 2 hours.
90 mins of smoke, temp of 122.
Next PID temp will be 150* for another 90 mins.
BBL
