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Casings for venison snack sticks
what corner of hell you live in that doesnt have a butcher shop near by? :) out here in SD we have towns with smaller populations that some big city blocks that still have a butcher shop. seriously though, its worth looking around for one if possible and getting to know the owner/operator... -
Casings for venison snack sticks
I dont think you will find hog casings in 19-22, sheep and collagen only. The smallest I have seen Hog is around 28 or so MM IIRC. If you do decide to go with the collagen, make sure you get the ones designed for smoked sausage and not the fresh variety. you will be really disappointed if... -
Kielbasa
I appreciate watching the turkeys, but I also enjoy the hunt of them as well. You talk about the damage that hogs do, I know farmers with silage piles up here that feel the same way with turkeys. Those claws will destroy a huge silage tarp in no time flat....but they are definitely... -
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Plan B
I think he could make it work if the fire was contained inside a small metal container and then have the intake sealed to the outside so you could damper the incoming air for temp control. maybe a weber smokey joe grill with the bottom intake ducted to the outside with a ball valve on it...- jimmyinsd
- Post #9
- Forum: Smoke Houses
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Plan B
its your bbq... but if you are hell bent on going with wood/coal, I would make sure to line every nook and cranny of at least the lower 1/3 to 1/2 with a fire resistant material. if you get a piece of wood or coal that pops and lays some cinders up on the ledge of your door or in one of...- jimmyinsd
- Post #7
- Forum: Smoke Houses
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Adding water to sausage
i mix my seasonings into the water and then pour over the ground meat and mix by hand, you will know when to quit mixing because the color becomes uniform and the consistency gets very tacky like daves picture above. I think I use about 1 cup of ice water (not just cold, but ice cold) to every... -
Beef Brisket trim sausage.
how much lean trim do you get from a brisket? typically when I trim one up the pile is likely 60% usuable fat, 30% nasty fat, and 10% meat at the most. -
beef sausage question
when we cut up our deer we grind it and package it into 2lb packs right away and then later we grind a case of pork butts or pork trim and package that separately as well. then as the winter progresses we will take out enough ground venison, goose, pork, or beef and mix up as the recipe... -
Plan B
flip it to an electric or gas unit so you have a more control able heat source and I think you could make it work, could still likely make charcoal work, but there is always the chance of that running away and sending your work and meat up in smoke. I think the biggest challenge will be to...- jimmyinsd
- Post #4
- Forum: Smoke Houses
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beef sausage question
you will struggle with consistent results anytime you go with a straight roast grind. going with straight back fat to mix with your venison would be the simplest way to get ensure your getting the same fat ratio in every batch, but wheres the fun in that? you could try separating your pork... -
beef sausage question
search summer sausage recipe at the top. I started with a batch called Goetborg that was shared by gearloose and he took it from Rytek Kutas's book and modified it himself. any particular reason you dont want to use pork or pork fat to cut your beef? -
Spicy Pepperoni Two Ways: Sticks And Sliced (w/ Pics & Recipe)
does ECA replace buttermilk powder in summer sausage recipes? I thought I read once that buttermilk powder gives a tang to sausage. -
Hakka Stuffer Cleaning and New Gaskets
be absolutely sure to take the gasket off every single time you use the stuffer. it is not 100% tight and will get meat and stuff under the gasket. the gasket is not going to last forever no matter if you take it off or not, so you might as well error on the side of being food safe and make... -
Snow Day in MN - snack sticks on the MES 30
I belive I've heard von hansens suggested before. Otherwise find any shop that makes their own sausage and they should be willing to help you out. I wouldnt go though when they are busy, try it when the owner/manager has time to chat a bit and find out what else they can help you with. I get... -
Venison Summer Sausage ECA
IIRC i used about 1 cup of water per 5# of meat, but thats off the top of my head.
