So the wife and I (really me, and I just bugged the living heck out of her) to make some sausage. We decided upon a summer sausage and a snack stick. The summer sausage was gonna be the first so we wanted to play it safe and got a basic kit from Bass pro shop. Nothing fancy,. After an adventure with the kitchenaid grinder (we didn't realize we needed a cutting blade) we got the meat ground (60/40 split of pork butt and 80/20 ground chuck). We grinded the beef again just to maintain consistency even thought I;m not sure it was needed.
For the snack sticks I used garlic powder, home made jalapeno powder, WinCo cheese powder, more garlic (never have enough) and a tsp of #1 cure. We tried to use the kitchenaid to stuff the sausage and it didnt work out too well. Ended up spoon stuffing the summer sausage and trying to work out the air pockets. Then I attempted to stuff the snack sticks (19mm collagen casings) and failed. Ended up buying a 5# LEM stainless steel stuffer this morning at BassProShop. It worked LIKE A CHARM! Letting them sit until tomorrow when I get home from work in the fridge then gonna toss into smoker.
Just thought I would share.
1. regrinding beef
2. mixing homemade spices for snack sticks
3. stuffed summer sausage
4. stuffed snack sticks...
tomorrow they will go into the smoker. any WAG (wild a** guess) at how long they will take (i know a lot of variables there)