Snack stick dilemma

[slow motion]

Last season I took a deer and ran short of time to finish processing. Deboned and froze remainder. Thawed some in a cooler and chuncked it up to grind. Had some snack sticks made last year in Illinois and wanted to make some myself. @bfriendly mentioned the Cabelas prepackaged seasoning and casings. Believe he said @antharper told him so thanks to you both for that. Problem is the stuffing tube on my grinder is too large in diameter. Any advice? May just grind into breakfast sausage. I've got some leggs seasoning for that. Had actually planned on half each way. Thanks.

 

[bany]

Get yourself a stuffer. LEM has one that holds about 3 pounds.

 

[specialk]

you can prolly order the proper tube online or mabe pick it up at bass pro or cabelas

 

[slow motion]

Another problem. Gotta grind today or tomorrow. Aged the meat initially a week in a cooler. Don't want to lose it. I'll stop by Academy later and see what's in stock. Looked online and saw this deal. Out of stock near me and online but might be in your local store. Not for heavy use but if you get one deer through it it's a deal.

 

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Lil Jeffie Bezos said he's gonna bring me this set today.

 

[frankwright]

Cool, glad it is going to work out.
I have everything I need to make some Summer Sausage.

Never tried it before so I am nervous about it.

 

[slow motion]

Cool, glad it is going to work out.
I have everything I need to make some Summer Sausage.

Never tried it before so I am nervous about it.

I'm no help as I've never made it either but worst case the flavor isn quite what you wanted. Then just add some good spicy mustard to the sliced finish product. Keep us informed on how it goes.

 

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Once again Bezos has let me down. We've gone from delivery today between 5 and 10 pm to estimated tomorrow 5-10 pm.

 

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Ground it all twice. Made breakfast sausage with half. The other half is waiting on the stuffing tube to arrive. 10 lb of each.

 

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Vacation sealed the sausage this morning. Seasoned the snack stick mix. Smells good. Still waiting on the tube.

 

[bfriendly]

YASS! Gonna be awesome!

 

[slow motion]

Finally got em stuffed and slow cooked last night. Did the oven route this try. First batch while they were cooling.

Second batch in the oven.

Been gnawing on em today. Not pretty but tasty. The red casings are probably more aesthetically pleasing but clear is what came in the pack. Got a few air bubbles in there too. Even had a few with mustard for lunch.

Got a bunch vac sealed for the freezer.

 

[notnksnemor]

Get a sausage pick and poke a few small holes in the casings after stuffing.

 

[slow motion]

Get a sausage pick and poke a few small holes in the casings after stuffing.

Dang Kansas. You know some stuff brother.

 

[notnksnemor]

Dang Kansas. You know some stuff brother.

Just made a little sausage in my day.
When you make sausage, try to hang it vertically when cooking.
It will settle in the casing better and the small holes you pick in it will allow air and some grease to escape and keep the casing from drying too quick.

 

[slow motion]

Just made a little sausage in my day.
When you make sausage, try to hang it vertically when cooking.
It will settle in the casing better and the small holes you pick in it will allow air and some grease to escape and keep the casing from drying too quick.

Thanks. Wanna smoke it next time but just didn't have time.

 

[bfriendly]

Finally got em stuffed and slow cooked last night. Did the oven route this try. First batch while they were cooling.
View attachment 1250035
Second batch in the oven.
View attachment 1250034
Been gnawing on em today. Not pretty but tasty. The red casings are probably more aesthetically pleasing but clear is what came in the pack. Got a few air bubbles in there too. Even had a few with mustard for lunch.
View attachment 1250032
Got a bunch vac sealed for the freezer.

View attachment 1250033

That looks amazing! How’d the spices turn out? I’ve still been trying to figure out how to obtain proper fat to make sausage……may just get a pork butt this year and try that.

 

[notnksnemor]

Thanks. Wanna smoke it next time but just didn't have time.

Another tip if smoking.
Don't go with a heavy smoke. It will actually act to seal the casings back up.
Light to medium smoke is my choice.

 

[slow motion]

Another tip if smoking.
Don't go with a heavy smoke. It will actually act to seal the casings back up.
Light to medium smoke is my choice.

With pork I'm partial to Hickory. Do you recommend a different wood?

 

[slow motion]

That looks amazing! How’d the spices turn out? I’ve still been trying to figure out how to obtain proper fat to make sausage……may just get a pork butt this year and try that.

Spice is good. Probably add a good dose of fine ground cayenne pepper next time. I'm fond of spicy. I just cut up a pork shoulder and add 20% roughly for the fat. Still won't be like pork sausage. You need to add a little oil in the pan for pan frying. Pork butt should be the same.