New LEM toy!

[Co4ch D4ve]

I took advantage of the sale at Dicks and purchased an LEM 5 lb stuffer. Ordered on Thursday evening and had it Saturday evening. I couldn’t wait so I planned a sausage day today. On the list was my first try at brats and some Hi Mountain snack sticks.

Bought an 8 pound pork shoulder, grind, season, stuff and into the fridge. Not too many photos as I had my hands dirty most of the time. Did 5 pounds following diesel’s recipe (no mustard, no rosemary) and then repeated it with 2 pounds of cheddar and jalapeños. Here they are all linked.

Then I moved on to the snack sticks. Used 2 pounds of ground beef and added Hi Mountain’s original snack stick mix. I like a hot snack stick so I added jalapeño powder, cayenne powder and red pepper flakes. Stuffed 21mm collagen casings and got them into the fridge as well.

Smoke day is tomorrow.

All I can say is WOW! I don’t know how I got by without a stuffer all this time. I know I’ve only used this stuffer once, but I can say it was a great buy and will be used a lot!

Thanks for looking,
Dave

 

[Winterrider]

They really are the ticket for small batches.

 

[chopsaw]

All I can say is WOW! I don’t know how I got by without a stuffer all this time. I know I’ve only used this stuffer once, but I can say it was a great buy and will be used a lot!

Only used it once ,,, That's all it takes , LOL . Brats look good as do the sticks . Gets easier the more you do it .

 

[73saint]

I have the exact same stuffer. I love it, and it replaced a game winner that stripped the first time I made snack sticks.

I just wish I’d have gotten as good of a deal as you!

The sausages and snack sticks looks great! I like the HM snack stick mix and heat mine up as well.

 

[Co4ch D4ve]

Thanks Chop and Saint.

I’m already planning my next sausage project. Might be Inda’s Louisiana Green Onion Sausage!

 

[chopsaw]

I’m already planning my next sausage project.

I've been buying pre mixed stuff , just makes it easy . Two that I like to mix myself are Tropics Italian chicken sausage , and danmcg hot italian . Both are very good .
https://www.smokingmeatforums.com/threads/hot-italian-sausage.270865/

https://www.smokingmeatforums.com/threads/chicken-sausage-italian.201583/

 

[Braz]

I have that same stuffer, branded "Kitchener." Love mine.

 

[crazymoon]

Dave, Nice job on the sausage and sticks,you are hooked now ! :)

 

[Co4ch D4ve]

Snack sticks were on the smoker at 130° for about an hour and a half. Just pulled them and now in the oven to finish. Ramping up temps by the hour to 170°.

Kicked the temps up on the smoker and now the brats are on for about 45 minutes of smoke before finishing them over the coals.

 

[Co4ch D4ve]

Brats are done and gone! They were delicious... didn’t use high temp cheese in the cheddar/jalapeño brats and had some cheese melt but other than that they were both very good.

Thanks to all on here for the recipes and advice on brat making.