snackstick/summer sausage question

[rippper]

I have a bag of excalibur willie snack stick mix and would like to stuff it in 2.5 casings (too lazy to use 19mm.) Anyone familar with this spice...maybe add some Blk pepper, mustard seed and binder and call it summer sausage? Any ideas? thx

 

[driedstick]

Not flamilier with that one but I have done alot of snack stick seasonings that call for 19mm and put them in 2" or 2 1/" fibours, and usually never add any extra binder or what not, I do add extra seasoning thou, mix it up, and do a fry test - make a little patty, fry it and see how it tastes before you stuff, then you can add seasonings as you like - more salt, pepper, mustard seed ECT. also what meet are you using??? 82/20 ground beef wild game ???? That will also let you know if you need to put in a binder          Let us know and we love pics here.

Welcome to SMF also.

 

[smokinhusker]

I've used the Hi Country Snack Stick kits and stuffed into 1.5 and 2 " fibrous casings. No problems...I just add extra seasoning to it. 

 

[rippper]

Thx for the replies and sorry for the limited info. I will be using a 70/30 venison pork mix. will post results and pic soon......thx

 

[rippper]

made 25 lbs of sausage, half a mix from butcher/packer and the other half willies snack sticks stuffed in 2.5 x 20 cases. Added some red pepper and hot lawrys with some mustard seed, blk pepper and pepper jack cheese......should be done soon!!!!!!

 

[rippper]

pic did not work....one more try

 

[rippper]

try it this way.....hope the sausage turns out better that posting pics did

mms_picture.jpg

• rippper
• Aug 6, 2012

 

[boykjo]

looks great...............

Now you need more practice with some open slices shots................

Joe
 

 

[rippper]

Heres a cut shot.....the butcher/packer turned out perfect......the ones done with the willies snacksticks had a great taste, but i was not happy with the texture, should have went with my gut feeling and added some binder...Took a total of 14 hrs to get to 154....3.5 hrs of that was a warm up at about 100 degrees.....then 4 pans of smoke

mms_picture.jpg

• rippper
• Aug 7, 2012

 

[boykjo]

Nice job............

 

 

[driedstick]

yepp exactly what boykjo said looks great

congrats I'll be over soon to sample some

 

[rippper]

the faster it gets eaten, the sooner i get to make some more...lol....wnt a long time trying to get a good quality sausage.....but there aint much about it i would change now,  next quest is mexican breakfast sausage...those con pappas look delish.......

 

[BGKYSmoker]

Nice job

I bet if you take all them probes out of the chubs, start your heat at 130, add some water to the pan you wont take as long next time.
 

 

[rippper]

was wondering about using water with the sausage....thought the moisture would prevent the smoke from getting past the casing. Bet the water would even the temps out too...thx

 

[jarhead]

was wondering about using water with the sausage....

I use cheap vodka to wet up the mix. Alcohol evaporates quickly.

You are gaining the benefit of it being wet and only adding 60% water.

BTW, this is just before stuffing and not your main mix.

 

[BGKYSmoker]

i always mix my dry into water then into meat, mix, stuff, smoke.

 

[jarhead]

I let mine cure at least overnight before stuffing