So 30 lbs of sausage later?

[smokinq13]

Alright so i decide with the recent buck harvest i got, to make up a banch of summer sausage. And why do 5 lbs, 10lbs or 15... just do the whole 30lb!

Its about 9 lbs of pork butt to 21 lbs of venison. Grinded it all through the bigger plate then mixed in the cure and seasonings and water... through the smaller plate then. I don't have a sausage stuffer so i just use my jerky gun:

So 10 3 lb rolls later i still had some leftover!

So i guess my question is, i took the rest and stuffed some snack sticks, will these be any good? Is it fine to smoke along with the summer sausage?
Everything done:

The reason i suspect i had leftover is becuase i added 24ozs of water and the kit( high mountain seasonings, hunter's blind) weights 2lbs total so maybe 1lb worth of seasonings and cure... i weighted out each roll to be around 3lbs so 10 X 3 lbs = 30lbs worth, how much the kit says it can do... 30 lbs of meat.

You live n learn! Tomorrow morning I'll be smoking them, more pictures and posts to be added! All comments and concerns are welcomed!

-smokinq13

 

[pc farmer]

Looks good so far. Yeah the sticks will be ok to smoke with the big chubs. They might get to temp quicker thou. Keep a eye on the internal temps

 

[indaswamp]

Yep.. Live and learn. Ambitious indeed stuffing 30# through a jerky gun! Bet your hands are sore! LOL! Just remember low an slow when you smoke so no fat out. Looking forward to the pics. to come..

 

[smokinq13]

Yep.. Live and learn. Ambitious indeed stuffing 30# through a jerky gun! Bet your hands are sore! LOL! Just remember low an slow when you smoke so no fat out. Looking forward to the pics. to come..

About 4 hours later! I need to get a stuffer! I got a field and stream grinder that comes with the tubes to do it, but running already ground through it is a struggle!

 

[indaswamp]

Yeah...a grinder does a poor job stuffing casings, and works the fat over too much IMO. WElcome to the wonderful world of sausage making. Ask away, we're here to help.

 

[pc farmer]

Yeah. Don't stuff with a grinder. I have a heavy built haka stuffer. That isn't spelled right. Bit it was like 120 bucks.

 

[thirdeye]

I didn't realize Hi Mountain had the branded casings. The company is about 120 miles from my front door, and their products are everywhere.

 

[tallbm]

Alright so i decide with the recent buck harvest i got, to make up a banch of summer sausage. And why do 5 lbs, 10lbs or 15... just do the whole 30lb!

Its about 9 lbs of pork butt to 21 lbs of venison. Grinded it all through the bigger plate then mixed in the cure and seasonings and water... through the smaller plate then. I don't have a sausage stuffer so i just use my jerky gun:

View attachment 514199

So 10 3 lb rolls later i still had some leftover!
View attachment 514200

So i guess my question is, i took the rest and stuffed some snack sticks, will these be any good? Is it fine to smoke along with the summer sausage?
Everything done:
View attachment 514201
The reason i suspect i had leftover is becuase i added 24ozs of water and the kit( high mountain seasonings, hunter's blind) weights 2lbs total so maybe 1lb worth of seasonings and cure... i weighted out each roll to be around 3lbs so 10 X 3 lbs = 30lbs worth, how much the kit says it can do... 30 lbs of meat.

You live n learn! Tomorrow morning I'll be smoking them, more pictures and posts to be added! All comments and concerns are welcomed!

-smokinq13

Congrats on the buck!

I suggest you get a stuffer that does more than the amount you expect to do. So if you intend to do 10 pound batches get one that holds 11+ pounds.

I have a big one that holds about 22-23 pounds because I do 20 pounds at a time. Just know the bigger the stuffer the harder it is to stuff into small cases. You will need 2 people to stuff sticks and link sausage. Pushing 20 pounds of meat through a little tube = someone using hardcore strength with 2 hands to crank and 1 person guiding the casting and stuffed meat :)

I hope it all comes out well :D

 

[indaswamp]

Just know the bigger the stuffer the harder it is to stuff into small cases.

Yep. I like a narrow diameter hopper body on a stuffer rather than a larger one. You can apply more force to a smaller surface area with the same amount of crank pressure. Avoid the large diameter hoppers....

 

[smokinq13]

Alright up before sunrise:

Tell you what, ryobi is becoming a great brand! I love all my cordless tools i got from them!

This thing makes cleaning the pellet grill a breeze!:

Sausage on:

It took up alot more room than i thought...
Plan is to keep smoker on the p setting for a couple hours, get the smoking tube going to apply some good smoke, and i might turn it up to 200, that's the lowest temp it'll go other than "smoke"

 

[smokinq13]

Or should i smoke for a couple hours, both on p setting and smoking tube going and then into oven for more control? Like lower temperatures

 

[chopsaw]

Watch that temp . I never go over 165 .

 

[smokinq13]

Watch that temp . I never go over 165 .

I'm going off the guage and not the smoker sensor, its hooviing around 150

 

[smokinq13]

So new plan is I'm gonna smoke it til the tube is done, then bring them in into the oven for a more controlled cook... rather have control over temp than more smoke flavor

 

[SmokinAl]

Wow 30 lbs. thru a jerky gun!
You are the man!
They look really good!
Al

 

[Bearcarver]

All Looks Great !!
Nice Job!
Like.

Bear

 

[smokinq13]

Wow 30 lbs. thru a jerky gun!
You are the man!
They look really good!
Al

Gotta do what you gotta do!

 

[smokinq13]

Alright off smoker into oven

Snack sticks are done, some are way higher than I'd like but after a taste test or two, no fat separation... my oven only goes as low as 170 so I'll have to keep an eye on it, what internal temperature should i be shooting for?

 

[indaswamp]

If you smoke them to 144*F internal temp. and hold it for at least 30 minutes, you can pull them.

This pasteurizes the meat and they are safe to eat. Will also be a whole lot more juicy.

 

[smokinq13]

If you smoke them to 144*F internal temp. and hold it for at least 30 minutes, you can pull them.

This pasteurizes the meat and they are safe to eat. Will also be a whole lot more juicy.

So let's say 144 to 150, for a hold of 30 minutes, does this include carry over as well?