• The SH Membership has gone live. Only SH Members have access to post in the classifieds. All members can view the classifieds. Starting in 2020 only SH Members will be admitted to the annual hunting contest. Current members will need to follow these steps to upgrade: 1. Click on your username 2. Click on Account upgrades 3. Choose SH Member and purchase.
  • We've been working hard the past few weeks to come up with some big changes to our vendor policies to meet the changing needs of our community. Please see the new vendor rules here: Vendor Access Area Rules

Making sausage

That is impressive,especially by yourself. A buddy and me and a few ither friends get together for a day of sausage making in Febuary. We usually make between 150 to 200 # and it takes us all day. Not bad for a years supply of tasty treats though.
 
That is impressive,especially by yourself. A buddy and me and a few ither friends get together for a day of sausage making in Febuary. We usually make between 150 to 200 # and it takes us all day. Not bad for a years supply of tasty treats though.

I had my nieghbor helping. Sucks by yourself but that how I use to do it before I moved here.
 
@swampsnyper what casings are you using? I usually buy natural in bulk and end up with way more than I need and no desire to store them in the refrigerator all year.


Sent from my iPhone using Tapatalk


 

Nice. Those smaller batch sizes are probably more appropriate for the output I’m capable of.


Sent from my iPhone using Tapatalk
 
For y’all sausage experts:

What makes the casing wrinkle like this

6dab4b0ab3bae0fbc63a527306efbe20.jpg



It was doing great until the last couple minutes on the grill. Still tasted great. Just cosmetic.
I would be happy to give some input but would really need to taste it first. Ship me 5# and I will do one of those stupid unboxing reviews for everyone.
 
I did my first snack sticks over Christmas break. I'm hooked they turned out so good! I'm leaning towards getting a stuffer though. I used my grinder with the stuffing attachment but it broke up the cheese (still taste fine just don't get chunks of cheese). The other side of me thinks it's just one more thing to clean at the end since the grinder stuffed the casing just fine. I also mix all my spices by hand which sucks but again the other side is a mixer is just one more thing to clean in the end.

snack_sticks.jpg
 
I did my first snack sticks over Christmas break. I'm hooked they turned out so good! I'm leaning towards getting a stuffer though. I used my grinder with the stuffing attachment but it broke up the cheese (still taste fine just don't get chunks of cheese). The other side of me thinks it's just one more thing to clean at the end since the grinder stuffed the casing just fine. I also mix all my spices by hand which sucks but again the other side is a mixer is just one more thing to clean in the end.

View attachment 23073

Those look great! Yes, the stand alone stuffer is worth it! I have an all metal stuffer from the sausage maker, it works great.


Sent from my iPhone using Tapatalk
 
I did my first snack sticks over Christmas break. I'm hooked they turned out so good! I'm leaning towards getting a stuffer though. I used my grinder with the stuffing attachment but it broke up the cheese (still taste fine just don't get chunks of cheese). The other side of me thinks it's just one more thing to clean at the end since the grinder stuffed the casing just fine. I also mix all my spices by hand which sucks but again the other side is a mixer is just one more thing to clean in the end.
I have a pellet smoker that is going to be here tomorrow. I am planning on making some snack sticks soon. How did you cook yours? What seasonings did you use? I'll probably go with some from Hi Mountain.
 
I have a pellet smoker that is going to be here tomorrow. I am planning on making some snack sticks soon. How did you cook yours? What seasonings did you use? I'll probably go with some from Hi Mountain.
I smoked mine on a big green egg at 165 for the first two hours, then moved to oven at 185 for two hours, bumped oven to 205 until internal temp hit 156, The season was just Original flavor snack stick kit rebranded as Cabelas.
 
I smoked mine on a big green egg at 165 for the first two hours, then moved to oven at 185 for two hours, bumped oven to 205 until internal temp hit 156, The season was just Original flavor snack stick kit rebranded as Cabelas.
Do you mean 165? Did you add any fat or pork to them?
 
I did my first snack sticks over Christmas break. I'm hooked they turned out so good! I'm leaning towards getting a stuffer though. I used my grinder with the stuffing attachment but it broke up the cheese (still taste fine just don't get chunks of cheese). The other side of me thinks it's just one more thing to clean at the end since the grinder stuffed the casing just fine. I also mix all my spices by hand which sucks but again the other side is a mixer is just one more thing to clean in the end.

View attachment 23073


I have been wanting to make some of these for a few years now. Any tips? How did you smoke them?
 
Do you mean 165? Did you add any fat or pork to them?
Yes 20% pork to 80% venison (i used some from a pork shoulder and then smoked the rest of that separately). Rough ground pork and venison, then mixed together and added in seasoning. Fine ground all of that, added in the high temp cheese and then stuffed into casing. I cooked meat until internal temp of meat was 156 (that was the temp in the instructions). The initial grill temp was 165 degrees.
 
I did some snack sticks a few weeks ago. Used my nieghbor masterbuilt pellet smoker. They didn’t color evenly. Might have had too much in there. Only the ones over the pellets got a good color. It all cooked and taste great. Just didn’t come out like they use too when I had a smoke house.
 
Back
Top