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Discussion in 'Sausage' started by dert, Dec 4, 2015.
Bought these from Spokane spice several months ago and finally getting around to making some snack sticks with these sheep casings. This is a whole hank of sheep casings somewhere in the neighborhood of $65...
D, I'm in !
Quite the pile of guts there! Will be watching to see how they turn out.
Soaking the guts:
Ground one of the butts:
Double grind through the the 1/4" plate:
Also made 4 pounds of summer sausage using 50% ground pork butt and 50% 88/12 ground beef .
Small sheep casings work well after soaking for 24 hours I had absolutely no issue getting them on in fact I think they may be easier to use than the collagen casings ...
Fine looking snack sticks and SS!
D, Awesome looking sausage and SS, it looks like your helper was having fun !
Here are the spices I used:
I also made 2 pounds of fresh, bulk hot Italian with the remaining ground pork butt...
Twisted them up and now drying while my butt finishes on the smoker:
Into the smoker at 2:15 PM, combo of hickory, Apple and cherry woods:
Tossed in a kielbasa as well:
That was a lot of work! Looks like you had good help though!
Looking forward to the finished pics!
Sticking around for the finish
WOWWW... that's looking good... I do have a question If I may... Reading the ingredients on your spice packages... It says there is cure in them already... and then you showed a bottle of cure... So I assume you added more cure ??
No, didn't add more, I only used a partial quantity of the spice blend and the cure was packaged seperatly. I didn't want to try to split the tiny amount the the sachet included...so I used my own.
Up to 175*F at 5:00 and rotated the top racks...lots of moisture coming off, wiped off the sweat from the snack sticks twice: