Recent content by doubles shooter

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  1. doubles shooter

    Sausage time again

    Yes. I've been searching for a good snack stick recipe for a long time. Just for kicks I did some with the family mix last year. It was close, but something was missing. The extra time in the smoker was the key. I need to make some kind of drying chamber for the sausage. The flavor difference...
  2. doubles shooter

    More snack sticks

    The sticks have a pepperoni texture to them. No case hardening. They will break when bent. The main reason I went so long is the flavor of the sausage explodes when it is dried. Years ago freezers were scarce in the family. The sausage was just hung in a cool dry cellar for storage. No cure...
  3. doubles shooter

    Sausage & Peppers

    Couldn't take it anymore either. Cooked up a batch for supper Saturday night.
  4. doubles shooter

    Suggestions for the bacon

    Bacon candy!!!!!!!!
  5. doubles shooter

    Sausage & Peppers

    That looks great. We love sausage and peppers. That was actually the family Christmas dinner this year. We grazed all day on the snack trays, but left room for the sausage.
  6. doubles shooter

    More snack sticks

    I've been looking for a good snack stick recipe for a long time. In getting close. Our family sausage was traditionally dried for many years. It was stuffed and hung in a cool cellar or porch. When it dried, it had an incredible almost pepperoni flavor. I have no place I can dry it here, so I...
  7. doubles shooter

    Sausage time again

    At it again today. The wife and I made a 36 pound batch of the family sausage to fill in the corners in the freezer. I took 20 pounds bulk out and added pink salt to it. Tomorrow morning I'll stuff it into 18-20 mm sheep casings and toss into the smoker for a soak in TBS for a while. Tally so...
  8. doubles shooter

    Chili using pork ?

    I always put pork in my chili. Along with venison and beef steak, however it is the pork that brings it to life. I save the bones from the shoulder when I do sausage and put two or three in the chili pot to simmer all day.
  9. doubles shooter

    Weston stuffer?

    I have never used the Weston stuffer, but I've been using the 11 pound stuffer from waltons.com for over 10 years. I've stuffed several thousand pounds of meat with it. It easily handles snack sticks with the 12mm tube. Just something else to consider.
  10. doubles shooter

    Sausage time again

    You are welcome. I don't know how many years I have left, but I have a 10 year old grandson who will carry on for me. He has been helping me since he was 3. He is quite good at making sausage, salami, baloney, etc. He is skilled at skinning and processing deer. He makes me proud. Here is a...
  11. doubles shooter

    Sausage time again

    Thanks for the likes everyone. I'm the good looking one in the dark shirt. It has been over 2 years, so making stuff has been fun again. The sausage recipe came over from Italy with my great grand parents over 100 years ago. I'm 71 and have been helping make or making the sausage myself since I...
  12. doubles shooter

    Sausage time again

    After being away from the smoker and sausage kitchen due to a few health problems, I'm back. Last week I bought two cases of pork shoulder 144 pounds worth. My brother came over and we turned out 72 pounds of our family Italian sausage for the holidays and winter. We hooked up the next day and...
  13. doubles shooter

    Sausage day

    Plain table salt.
  14. doubles shooter

    Beef Snack Stick Experiment

    I pranked my nieces with some ground meat jerky. I dried a couple piles shaped like cat poo and left it where they would see it. They came running to tell me. I said, yep it looks like it, picked it up and smelled it. Their eyes were huge. The twins were 5 at the time. When I bit it and...
  15. doubles shooter

    Sausage day

    I set aside 10 pounds of our sausage for a snack stick experiment. The flavor of this sausage is out of this world when dried and I think smoke cooking will pull enough moisture to notice the flavor difference. I did some last year and almost nailed it. I ground it a second time with an 1/8"...
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