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Summer Sausage & Pepper Sticks

post #1 of 17
Thread Starter 
So, today I invited some friends over to help part take in 100 Lbs of Summer Sausage and 100 lbs of Pepper Sticks.

I got set up around 8:30 am, I got the shop orginized and ready to go.

My grinding man starting the grinding this morning

Then we got to mixing up the summer sausage

We didnt get any good action shots of stuffing the casings, but here is the finished product. 25 sticks 4 lbs apiece.

After the Summer Sausage, we mixed up the Pepper Stick, and we started stuffing.

after about 1.5 hours, this is what we had.

It was about 4pm, and I got my smoker fired up.

Loading up the smoker

About 1 hour into my process.

This is the first batch, about 35 lbs

Tomorrow am I will be finishing up the last 25 lbs of Pepper Sticks, and getting the summer sausages cooking.

Its 11:00 pm now, and I have about 20-30 more minutes before the second batch is finished. I'm wiped out! Tomorrow when I put the summer sausages on, I have 3 racks of baby backs and a beer can chicken to do for our AFC/NFC championship football dinner.

It's gonna be tough...

I'll post some more tomorrow.
post #2 of 17
Man that looks perfect. PDT_Armataz_01_37.gifpoints.gif
post #3 of 17
WOW... That looks Great...PDT_Armataz_01_37.gifpoints.gif
post #4 of 17
Thats a lot of sausage, and it looks like it came out great! What size casing did ya use for the sticks? I'll be looking forward to your SS smoke for sure.
By the way, I was just checkin out you frig conversion, sweet looking smoker ya got there.
post #5 of 17
Wow that is awesome. I have done Summer Sausage and snack sticks just never that many at one time. I bow to your extreme high levels of determination. Nice work.
post #6 of 17
Wow, looks great. Its all that for personal use?
post #7 of 17
Wow that was quite an undertaking my man. Curious as to the seasoning you used. points.gif
post #8 of 17

Great lookin stuff

Nice to have a get together like that.

Your rig looks cool too, I have to search for some other pics.
post #9 of 17
Man thats allot of sausage. Good thing you had some help, I don't think I would tackle that alone. That table looks like a pile of ropes set on it. LOL

Thats the way to do it, have everything set out with plenty of room. Great set-up. I would like to have a look at that smoker. Have any pics of it?
Great job buddy, everything looks fantastic.
post #10 of 17
Man I like the look of those ss and sticks. I am going to try and smoke my sticks like I see you and a lot of other guys do by laying them on a grate in a circle. I usually try to hang mine but I can't get much in the smoker each batch since I had a small smoker. But now with my big smoker I guess I may not have any issues with space. Job well done. points.gif
post #11 of 17
Now thats is alot of summer sausage and snack sticks. But you sure have the set up for it too. But they sure look good too. My snack sticks were alittle more shrunk up then yours and I too want to know what casings you used I used 24mm or 26mm.
post #12 of 17
wow now thats alot of snack sticks send some my way and i'll tell all how good it was.
points.giffor the setup you have and what comes out of it.PDT_Armataz_01_37.gif
post #13 of 17

Grinder info

How about some info on your grinder, and that big old stuffer!
post #14 of 17
Man that is a lot of meat. Great job on this motherload of smokey goodness.

post #15 of 17
Thread Starter 
Well today was a busy day, we had friends over for football and dinner. I started the smoker this morning for the last batch of pepper sticks, and at 1pm I started the summer sausage. Right after the summer sausage, I fired up my ECB and got some baby backs going.

Here is the smoker loaded up with 100 lbs of summer sausage. This was an old side by freezer/fridge. I got it from my local resturaunt supply house. They get old broken down units from time to time. Best part is I got it for free!

I put in a 1500 watt element, (Brinkman style) on both sides, and I currently have one PID controller. I plan on building another one, and mounting them on the side of the fridge.

I can get the units to 300 degrees, and best part is that they hold the heat very efficently.

Most of the other gear is my dads, the stuffer is an old Chop-Rite 15 lber. I'll bet that in the last 20 years there has been 40K pounds of meat stuffed thru this Stuffer. He does between 1000-2000 lbs of stuff each year in the fall to make extra xmas money.

The Mixer is actually an old bread mixer, but works really well.

The grider is an Outfitter Ridge, I got it as a gift last year. For an iniexpensive unit it sure grinds well. I have put about 500 lbs thru it so I dont know about longevity.

Here is a picture of when I installed the element.

I'll post some more here in a bit, time for a summer sausage ice bath!

post #16 of 17
Man, when you make up sausage you don't fool around! That stuffer looks like it would hold more than 15lbs. Maybe it's the perspective. But if it was just you and your buddy you had a good days work making all that. Hats off to you.points.gif
post #17 of 17
Great session and final product from it. Nice production line you got going there. Hope it all turns out well for you. The pics are sure good lookin!
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