After a rather quiet Father's Day morn, I figured I'd make myself productive & crank out some sausage. Saw Nepa's recipe (Thanks, Rick!) here for the Black smokey Sticks, I had all the ingredients so why not? ;) These wont' be a black as his, but that's okay.
Per the recipe, here's what I used:
I left out the MSG (Accent) due to sensitivity to it in our household. I added 2 tsp of hickory liquid smoke too.
In place of beef or pork, I used some very lean venison steaks.
There were ground through a 4.5mm plate:
For fat, I added a pound (20%) of some nice & smokey pork fat trimmings I had leftover from my cold-smoked bacon batch.
This was well-chilled & ground just like the venison.
All well-mixed by hand & ready to be stuffed:
I'm using some 20mm smoked collagen casings I had and proceeded to get stuffing. Tied up all the ends as they will hang n my smoker.
Using hickory & applewood pellet mix (leftover from my bacon project) and after drying the hanging stix in the smoker for an hour, I upped' the temp and added smoke.
About an hour of smoke so far....
Five hours later, 160° IT is reached, so I pulled the sticks.
Onto a rack by a large fan to cool...
These will sit overnight in the fridge to firm up a bit before I slice them into the 'proper' lengths.
More to come...
Kevin
Per the recipe, here's what I used:
I left out the MSG (Accent) due to sensitivity to it in our household. I added 2 tsp of hickory liquid smoke too.
In place of beef or pork, I used some very lean venison steaks.
There were ground through a 4.5mm plate:
For fat, I added a pound (20%) of some nice & smokey pork fat trimmings I had leftover from my cold-smoked bacon batch.
This was well-chilled & ground just like the venison.
All well-mixed by hand & ready to be stuffed:
I'm using some 20mm smoked collagen casings I had and proceeded to get stuffing. Tied up all the ends as they will hang n my smoker.
Using hickory & applewood pellet mix (leftover from my bacon project) and after drying the hanging stix in the smoker for an hour, I upped' the temp and added smoke.
About an hour of smoke so far....
Five hours later, 160° IT is reached, so I pulled the sticks.
Onto a rack by a large fan to cool...
These will sit overnight in the fridge to firm up a bit before I slice them into the 'proper' lengths.
More to come...
Kevin
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