17lbs of Elk burger left over

[coyotechuck]

What I should have said is I have 17lbs or frozen elk burger(10% pork fat added)

Well I would like to get a pointed in the right direction on making snack sticks on the smoker. What I have bought so far is a CABELA'S CAST-IRON STUFFERS 5 LB and 3 diffrent kits SMOKEHOUSE SEASONING KITS LANDJAEGER,TERIYAKI STICK and PEPPERONI STICK from Cabels...then I purchased all the Hi-Temp cheeses and #81135 Dried Sausage sticks assortment kit from The Sausage Maker, Inc....

Any step by step help or things to look out for would be great, Thx!

What I am working with:

the stuff above

Masterbuilt XL

FoodSaver Vertical 2 Speed Vacuum Sealer

 

[daveomak]

Chuck, morning....  I just looked up the 5# stuffer you have from Cabelas...   If you haven't used it yet, you might consider returning it...  I read some of the reviews....  Not very good....  

Snack sticks are difficult enough to stuff using a quality vertical stuffer....  forcing the meat through a 15mm tube is tough... even a 20mm tube can pose a problem if the meat mix isn't just right.....    

http://www.cabelas.com/sausage-making-cabelas-heavy-duty-sausage-stuffers-1.shtml

Below is a stuffer and a snack stick tube that works very well.... Many members use this combination and will recommend it.... 

http://www.lemproducts.com/product/496/Vertical_Stuffers

http://www.lemproducts.com/category/s?keyword=606a

Best of luck....  Not trying to be mean, just helping you out....  Dave

 

[coyotechuck]

Dave,

Thank You! Very good advice. I should have read the reviews..I am calling Cabela's as I type this and get it cancelled....DUN!! I was able to stop the shipment. I will do my homework better...Thanks again Dave as I see just what you mean.

Thx

Chuck

 

[daveomak]

Chuck, you are welcome.....  All of our members are here to make your life better whether it is smoking, sausage making, smoker building etc....   Dave

 

[coyotechuck]

Well Dave I went on and placed the order with LEM to get me going with the items you suggested and then some...

What I ordered was these LEM products:

Item 654 20LB CAPACITY STAINLESS STEEL MIXER

Item 838 The stuffing kit that contains 5 lb Vertical Stainless Steel Stuffer (#606)
3/8"ID (1/2" OD) Stainless Steel stuffing tube

Item#: 1113 575 watt #8 grinder
Item#: 836 22lb scale

 

[daveomak]

CC, Well...... see what trying to buy an inexpensive stuffer will get ya...... 

 ....  You are set now !!!  Congrats on the load of stuffing equipment....  Dave

 

[smokinhusker]

Morning Chuck, 

Dave gave you some good advice. I did lots of research before getting my grinder and stuffer, and LEM seemed to come out on top with reviews.

I have the 1/3 hp #8 grinder, since I grind my own wild game burger, beef burger and sausage. I have the stuffer you ordered and I love it. Just big enough for a good size batch of sausage.

The only other tip I would give you is to get some food grade silicone and different size bottle brushes. I bought their kit because it was recommended to me and let me tell you it makes clean up a breeze. I don't have a dishwasher so I really like the brushes. I spray the grinder and parts as well as the stuffer. I use lard on the stuffer o-ring. 

Don't hesitate to ask if you have more questions!

 

[coyotechuck]

Morning SH,

Thx guys for the advice...Oh and I am just getting started with the smoking and sausage making but it has been something thats always interested me...so I know there will be lots of questions headed your way. I have been spending hours reading the forum since I joined.

Yep on the grinder I just picked up it will be used just for light home use like grinding up pork or beef around the house. All of My big grinding on deer and elk each year I will do with my friends folks grinder. They have the big 1 3/4hp Cabelas grinder.

 

[smokinhusker]

That's what we're all here for! NEPAS (Rick), Boykjo, Cougar78, DigginDog and numerous others are way more experienced than I at this. Check out the Sausage Makers Group and the Sausage forums as well for more ideas. 

I saw you mentioned Hi Temp Cheese...I too was going to order it and then read a thread by Rick and he used regular cheese. I gave it a try and have never ordered the Hi Temp stuff, especially since I've read it is really waxy. I cube it, pop it in the freezer a bit to stiffen up and have never had a problem with it.

Here's a couple links some of my first few tries at snack sticks:

http://www.smokingmeatforums.com/t/118548/tex-mex-and-original-snack-sticks-in-progress

http://www.smokingmeatforums.com/t/118854/elk-pork-pepperoni-sticks-done-and-updated

http://www.smokingmeatforums.com/t/122469/venison-pepperoni-and-mozzarella-sticks

Kinda hard to see the cheese in the finished product but you can see it in the stuffer.

 

[coyotechuck]

Very nice job and thx for the links...

Question already:

What do you mean by ?

"After blooming and resting in a paper bag in the fridge"

Blooming?

resting in a paper bag I get

 

[smokinhusker]

Very nice job and thx for the links...

Question already:

What do you mean by ?

"After blooming and resting in a paper bag in the fridge"

Blooming?  sticks, bologna, SS and these types of smoked sausages do not need to be ice water submerged. This just rapidly slows the cooking of the meat and reduces shriveling. Its mostly personal preference. The paper bag i have done for years which my Amish friend taught me. This pulls moisture and any oily residue from the meat. Wrapping in non waxed butcher paper will do the same.

Blooming is just a fancy way of saying cooling at room temp.

Did you also know that SOME of the BIG GUY sausage maker companies spray water down onto the sticks. The water is mixed with liquid smoke and salt.

resting in a paper bag I get   The paper bag i have done for years which my Amish friend taught me. This pulls moisture and any oily residue from the meat. Wrapping in non waxed butcher paper will do the same.

I read it in one of Rick's posts and have done it his way ever since. Here's the link to the above referenced info.

http://www.smokingmeatforums.com/t/...h-after-cook-time-and-why-paper-bag-in-fridge

 

[coyotechuck]

Thx Alesia