Smoked Javelina Mexican Red Pepper Sausage 2/15/18

Three days later, we stuffed ½ of a stand of LEM 21mm Smoked Collagen Edible Casings with 5 ½ pounds of Javelina sausage. They are the diameter of hot dogs, don’t need to be soaked and are Edible. Fibrous casing are not edible, these are like natural casings. Our big learning is that our LEM 5 pound stuffer did not come with a ½” OD 3/8 ID stuffer tube. We used Paracord to lash a 3/8^th ID stuffer tube from our meat grinder onto the end of a larger tube the make it happen. I ordered a stainless steel tube from LEM with an assorted bunch of casings.  

 While we did the links we soaked the 15 LEM Fibrous Casings we had left. We stuffed 8 of the LEM Fibrous Clear 1 1/2 “ by 12” non-edible casings for tonight’s smoke. We filled the Masterbuilt Electric Smoker and started it at 5:30 pm set at 140*F with the upper vent closed, 2 trays of apple and 2 trays of maple wood chips. I just set the time at 6 hours to let the smoker start.

 While the smoker is running we stuffed the other 7 sticks of 1 ½” by 12” clear casings that will go into the smoker tomorrow.

At 8:00 I raised the temperature to 150*F and added a tray of maple wood chips.

I pulled everything at 10:30, for a total time of smoking at 5 hours. The links in the edible collagen casing were perfect. The sausage in the non-edible fibrous casings had a little water separation in them that soaked back up as they cooled.