Good Morning all:
After cruising around on here the other day I decided to attempt some of the beef sticks (Elk Sticks in my case).
Let me preface this whole ordeal by saying, I've never attempted sausage, nor have I ever used my sausage stuffing appliance for my Kitchenaid...
Ok, so I had roughly 5# of elk round steaks and roasts left. I've made 4 batches of elk jerky in the past 3 weeks and wanted to "up my game"
So I cut up the roast and steak in about 1"-1.5" cubes (slightly frozen) and ran it through my small plate on my grinder 2 times.
After it was ground up, I loosely followed nepas (sp?) recipe for seasoning. Minus the beef broth, as I don't like my elk to taste like beef, but rather elk! I choose to use a Pale Ale beer as my wetting agent!
I used Hi-Country collagen tubes with my 3/8" attachment. I had a little difficulty keeping the tube moving, along with stuffing as the sausage stuffer auger really didn't help much, I had to use the plunger thingy to keep the pressure inside high enough to push the sausage out! Was a trick as the plunger has a slightly smaller circumference than the tube, which allowed the sausage mixture to squeeze by, so it was a constant battle to keep pulling the plunger out and repacking. After about 45 minutes I had all the mixture in the tubes (I found that running the mixer at the next to highest setting made the filling process a little more fluid and easier!). The elk was really lean, so the lack of fat was also a contributing factor to stuffing, I assume?
Success!
So, then I had to decide how I was going to "hang" the sausage in the smoker! I devised a removable rod hanging between the sides, using little clips to secure it from side to side movement. I then used some of my high-temp RTV to seal the 5/16" holes (I purchase little metal caps to fill the holes when the rod is not needed!
The sausage went on at about 9:00MDT and looks to be a long day...
I'll update this as the "magic" happens!
~Brett
After cruising around on here the other day I decided to attempt some of the beef sticks (Elk Sticks in my case).
Let me preface this whole ordeal by saying, I've never attempted sausage, nor have I ever used my sausage stuffing appliance for my Kitchenaid...
Ok, so I had roughly 5# of elk round steaks and roasts left. I've made 4 batches of elk jerky in the past 3 weeks and wanted to "up my game"
So I cut up the roast and steak in about 1"-1.5" cubes (slightly frozen) and ran it through my small plate on my grinder 2 times.
After it was ground up, I loosely followed nepas (sp?) recipe for seasoning. Minus the beef broth, as I don't like my elk to taste like beef, but rather elk! I choose to use a Pale Ale beer as my wetting agent!
I used Hi-Country collagen tubes with my 3/8" attachment. I had a little difficulty keeping the tube moving, along with stuffing as the sausage stuffer auger really didn't help much, I had to use the plunger thingy to keep the pressure inside high enough to push the sausage out! Was a trick as the plunger has a slightly smaller circumference than the tube, which allowed the sausage mixture to squeeze by, so it was a constant battle to keep pulling the plunger out and repacking. After about 45 minutes I had all the mixture in the tubes (I found that running the mixer at the next to highest setting made the filling process a little more fluid and easier!). The elk was really lean, so the lack of fat was also a contributing factor to stuffing, I assume?
Success!
So, then I had to decide how I was going to "hang" the sausage in the smoker! I devised a removable rod hanging between the sides, using little clips to secure it from side to side movement. I then used some of my high-temp RTV to seal the 5/16" holes (I purchase little metal caps to fill the holes when the rod is not needed!
The sausage went on at about 9:00MDT and looks to be a long day...
I'll update this as the "magic" happens!
~Brett
Last edited:
