Snack sticks, summer sausage, and more!

Discussion in 'Sausage' started by crankybuzzard, Dec 6, 2014.

  1. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I'm whooped! Me and a friend were supposed to make sausage together today, but he bailed on me! Said something about his wife going into labor 2 weeks early!

    So, the new papa had a good excuse to not show, but all of the meat I ground last night needed to be turned into something, so I was a lone wolf today. Not a lot of action shots, but some good stuff was made! This will be a work in progress kind of post.

    Last night I ground 30 pounds of chuckies so we could make summer sausage and snack sticks today. MOST of what we were to make was for he and his bride to give to family for Christmas presents, they are newly weds and a bit strapped for cash...

    So as not to let him down, and to make room in my refrigerator, I seasoned and stuffed 15 pounds of snacks sticks, 1/2 just regular with cheese, and the other 1/2 spicy with cheese and jalapeños added.

    The other 15 pounds of beef were used for summer sausage. Again, half and half.... Half just normal summer sausage, and the other half with cheese, mustard seed, and whole pepper corns.

    I put the sticks into the smoker at 5:00 PM Central, and they are in a smoke bath as we speak!

    I've been running around like a chicken with my head cut off, and the bride said I need to chill a bit and slow down.... So she made me a chillaxer! She's a keeper!



    While sipping on my chillaxer, I made a BIG patty out of the sausage surprise bowl. What's sausage surprise you ask? Each time I clean out the bottom of the stuffer, I toss the sausage left over into a bowl.... Then I mix ALL of it together and fry it up! This trip wasn't too surprising, but do a 3 day sausage Fest, it gets strange at times!



    The summer sausage chubs are in the frig chilling, melding, blooming, whatever one calls it.... They'll get a dry heat and smoke tomorrow! Pics then, I'm gonna drink some whiskey and watch the remote thermometer....

    Oh, by the way, 16mm casings are a PITA!!!
     
    c farmer likes this.
  2. elginplowboy

    elginplowboy Meat Mopper

    Looks great and Man U pulled thru lone wolf style. Tell your buddy congrats.
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Many congrats headed his way! He's a proud papa. 7# 2 oz boy!

    This gent has saved my bacon on an occasion or 12, so I owed him a bit!

    All is going well, and since I said this will be a work in progress, ,here's a couple of pics.... The first shows that the AMZPS rocks! Nice thin blue smoke!


    Now, to appease the turd that texted me, here's a pic of the chubs.... In the frig.... Nothing exciting!
     
    crazymoon likes this.
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.

    Congrats to your buddy.

    He might need alot of late night snacks.   [​IMG]
     
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Snack sticks are done. Gonna nap in the frig all night. I'm going to bed!

    SS tomorrow....

     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    ROFLMAO... just be thankful you don't have bad eyes........ Finding that hole and getting the hole on the stuffing tube is so much fun....

    Sure nice color on those sticks, no matter what they are.

    Classy Lady, better keep her.
     
    Last edited: Dec 7, 2014
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Great looking SS and snack sticks I just used 20-22 mm casings and thought those were a PITA,I can't imagine 16 mm. Well done .
     
  8. [​IMG]WOW! They look GREAT!

    Happy smoken.

    David
     
  9. Good looking sticks, congrats to your friend, and to you and yours.
     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member


    Summer sausage is about to get all smoky.

    Lunch with the bride, then making beef and bean burrito sausage and lots of breakfast and Italian sausage!
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking sticks and chubs! That's a lot of smoke!
     
  12. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I got everything done for my AWOL assistant, so now I'm restocking my supply of goodies!

    It's tradition for me to do the beef and bean sausages this time of year.

    Qview later.
     
  13. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    My summer sausage is in a stall! I'm at 142 in 2 different logs... Really wanted to cook the he beef and bean burrito sausages tonight... Gonna be too late it looks like.

    Beef and bean delight!

    Here's the recipe I use for them:

    2 pounds lean beef ground with 3/16 plate
    1 pound refried beans
    .25 pounds Spanish rice
    6 Tbs potato starch
    4 Tbs NFDM
    4 oz hi temp cheddar
    4 tsp salt
    2 tsp course ground black pepper
    1 tsp granulated garlic
    1 white onion chopped fairly fine
    4 tsp homemade chili powder (store bought will work)
    1/2 - 1 tsp cumin (optional)
    2 tsp Mexican oregano
    10 grams gelatin powder
    1 cup water or beer

    Mix all dry ingredients into water or beer, then let sit while you mix the meat.

    Mix meat, beans, and rice together well, then add liquid and mix until nice and tacky.

    Stuff into hog casings or collagen. I used collagen since some family members are wiggy about gut. If they only knew how collagen was made... :icon_eek:

    I cook, no smoke, at 175 until I reach an IT of 155. QView of the beef and bean tomorrow or Tuesday, SS pics soon I hope!
     
  14. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    sounds great.. question.. no cure is used in this recipe ?
     
  15. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I've never used it since this one cooks so fast. This is one of the few I make without cure.
     
  16. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    All your products look awesome !
     
  17. reinhard

    reinhard Master of the Pit OTBS Member

    Someone give Buzzard some points here!! Now that's some labor of love right there.  Very nice variety and quality work!!  Congratulations on your friends new baby and to the mom.  Reinhard
     
  18. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks folks!

    After almost 8 hours in the smokehouse, the summer sausage finally hit temp!  153° in one log and 154° in another...  The picture looks like the sausage is moist, but it's the lighting, this is my best to date!  I have half a log in my desk drawer for later, and my office smells GOOD!!!


    I also noticed that I failed to add a sliced pic of the snack sticks.  According to the wife and a few folks at work, this is my new go to snack stick!


    I think it's safe to say that I got ALL of the meat out of the grinder this time!  I cracked 3 ice cubes with my meat hammer, and then dropped them into my grinder to see if it would clear the remaining meat, Looks like it did!


    That's all ice with just a bit of pork peeking...

    Gonna cook the beef and bean sausages tonight since the creditors seem to think I should have a real job M-F...[​IMG]
     
  19. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    That picture brings back memories....

    I blew the gear case out of Bride's KA mixer putting ice in it.... Now I use the heels of bread.... Near as I can tell, the ice froze into a "meat screw stopper" and twisted the gear case housing apart.... It was a phenolic gear case housing... the replacement was cast aluminum.... Now you know why they can put them on sale... fill them with cheap parts....
     
  20. And Dave, how did that go over with the Bride? LOL....I know what I would be hearing.[​IMG]
     

Share This Page