Questions on 1st sausage attempt

[bls7373]

Hey folks,

Just got my sausage stuffer in the mail today and am stoked to try it out.  This will be my first attempt at sausage, so let me know if I'm missing something on smoking sausage.  I will be using my smokehouse and smoking with hickory and using store bought cure/seasoning kit (collagen casing).  My understanding on generally how to make snack sticks is this...

Mix meat, cure, and seasoning

Let mixed meat sit in the fridge at least four hours or overnight

Remove from fridge

Begin stuffing meat into casings

Poke holes in air bubbles

Smoke at low temp (130) for an hour

Bump temp up in smoker every hour until IT is 160

Remove sausage and spray with cold water or soak in cold water for 30 minutes

Hang to dry (bloom) for a couple hours

Does that sound pretty close?  Did I mess anything up or leave something out?

 

[solaryellow]

That is pretty much it. Snack sticks do tend to build up a lot of pressure in the stuffer so if you intend to let the meat sit overnight it well set up and be stiff so you may want to mix some additional water in just before stuffing to help move it through that little tube. Watching one of your friends get a face full of meat when the seal blows out is funny. When that happens to you it isn't quite as funny. Also, if your stuffer has nylon gears be very careful about bottoming it out. The nylon gears don't like that.

 

[daveomak]

Hey folks,

Just got my sausage stuffer in the mail today and am stoked to try it out.  This will be my first attempt at sausage, so let me know if I'm missing something on smoking sausage.  I will be using my smokehouse and smoking with hickory and using store bought cure/seasoning kit (collagen casing).  My understanding on generally how to make snack sticks is this...

Mix meat, cure, and seasoning

Let mixed meat sit in the fridge at least four hours or overnight

Remove from fridge

Begin stuffing meat into casings

Poke holes in air bubbles

Smoke at low temp (130) for an hour Without smoke to dry casings...Then add smoke

Bump temp up in smoker every hour until IT is 160

Remove sausage and spray with cold water or soak in cold water for 30 minutes

Hang to dry (bloom) for a couple hours

Does that sound pretty close?  Did I mess anything up or leave something out?

If you add a "protein or filler" or some is in the mix,, you might have to add a liquid to the meat to get it through the nozzle if it is too "sticky".. Instead of water, you might try using beef stock/for beef sticks, as the liquid.... Other than that, you got'er covered....

Dave

 

[bls7373]

Thanks guys, I will post some pics once I'm done.  Hopefully tomorrow.

 

[DanMcG]

Store bought mixes will have binders and will set up overnight, remixing them with more liquid will give the product a rubbery texture. Just my opinion.

But I like to mix and stuff at the same time. I never seen a difference whether it had meld together as a mass in the frig or  in a casing in the frig.

 

[scarbelly]

Great advice and we will be here waiting 

 

[big casino]

Store bought mixes will have binders and will set up overnight, remixing them with more liquid will give the product a rubbery texture. Just my opinion.

But I like to mix and stuff at the same time. I never seen a difference whether it had meld together as a mass in the frig or  in a casing in the frig.

I have to agree with Dan here save yourself the hassle of trying to push stiff meat through a small tube and stuff it after mixing and let sit over night in the fridge if you want, then let come up to room temp b4 smoking

 

[chef jimmyj]

I have to agree with Dan here save yourself the hassle of trying to push stiff meat through a small tube and stuff it after mixing and let sit over night in the fridge if you want, then let come up to room temp b4 smoking

I'm no expert but if you are having trouble pushing stiff meat into a small tube...You need more LUBE!...JJ

 

[big casino]

 

[boykjo]

That is pretty much it. Snack sticks do tend to build up a lot of pressure in the stuffer so if you intend to let the meat sit overnight it well set up and be stiff so you may want to mix some additional water in just before stuffing to help move it through that little tube. Watching one of your friends get a face full of meat when the seal blows out is funny. When that happens to you it isn't quite as funny. Also, if your stuffer has nylon gears be very careful about bottoming it out. The nylon gears don't like that.

 

[sib55]

I agree with Dan.  I have learned the hard way.  I always mix and then stuff the casings before the mea t sets up and is a bear to get through the stuffer.  You can let the meat sit for a day in the fridge to cure.

 

[africanmeat]

Great advice and we will be here waiting 

   Me 2 i got the beer 

and one for you 

 

[SmokinAl]

Move over guys!

          

 

[bls7373]

Thanks for the advice, sounds like I will be mixing and then stuffing and then resting in the fridge! 

 

[uncle_lar]

I mix stuff and smoke all in the same day for snack stix

I dont like to let the collegan casing absorb moisture overnight , they tend to break easily when you hang them over the

rods to smoke them. I  however do not use stor bought mixes and use instacure #1 so no over night cureing is required.

 

[alelover]

Nice to see you uncle_lar. Where you been hiding?

 

[backyard bbq]

Nice informative thread!

 

[backyard bbq]

I mix stuff and smoke all in the same day for snack stix

I dont like to let the collegan casing absorb moisture overnight , they tend to break easily when you hang them over the

rods to smoke them. I  however do not use stor bought mixes and use instacure #1 so no over night cureing is required.

care to share a recipe?
 

 

[big casino]

I mix stuff and smoke all in the same day for snack stix

I dont like to let the collegan casing absorb moisture overnight , they tend to break easily when you hang them over the

rods to smoke them. I  however do not use stor bought mixes and use instacure #1 so no over night cureing is required.

I also mix/stuff/and smoke all in the same day too sure seems like you get done faster that way

 

[johnnie walker]

When I do sticks, I mix, and stuff, then in the fridge overnight . Smoke the next day. I also use the collogen casings.