- Nov 21, 2013
- 139
- 14
Brother-in-law called me over to stuff up a huge pile of venison/pork sausages yesterday. We did 50# in 23mm casings (think that was the size) with braut/jalapeno/cheddar and the other half cajun seasoning. Then we did 25# of snack sticks, used a sweet & spicy mix with some additional chipotle powder. Today my assignment is to smoke up all the snack sticks, all the others went into the freezer for now. I will continue to work with this amazen pellet tray and hope all goes better than previous attempts. I've gotten some good suggestions this past week, and feel confident I've led in the right direction. More photos to be added today as the smoking begins..........
Trying to twist the brauts into small pieces turned out too painful, so we did the cajuns at longer lengths. The snack sticks we left as a full casing that fit on the stuffer. I really like my 5# LEM stuffer! Most of the meat was 20# venison, 5# pork, and some additional lard as well. We'd butchered some hogs this fall, and we really like the ground pork and lard for this adventure.
Trying to twist the brauts into small pieces turned out too painful, so we did the cajuns at longer lengths. The snack sticks we left as a full casing that fit on the stuffer. I really like my 5# LEM stuffer! Most of the meat was 20# venison, 5# pork, and some additional lard as well. We'd butchered some hogs this fall, and we really like the ground pork and lard for this adventure.
