Summer sausage without a stuffer?

[uncle eddie]

Good to know!

 

[ronf]

I just made up a 5 lb. batch of summer sausage ready for the smoker tomorrow but funny thing is i used a jerky gun to stuffer the casings. I have a Field & Stream grinder that can be a stuffer but i think its such a hassle to even try and use it like a stuffer that I'd rather use the jerky gun instead. The only problem i ran into is that some of the meat would squeeze out the front where the threads are( as seen in the picture). I also didn't have a actually tube for doing this, so i just used the Double jerky marker tube for stuffing.View attachment 349522 View attachment 349523 View attachment 349524 View attachment 349525

I used the LEM backwoods summer case (5 lbs.) package, which actually made 6 good size sticks which I'm pleased with. If I remember I'll post pictures of the finished sausage when I'm done smoking it. Also I used 100% venison, a lot of people don't like that but how I see it is if i want some deer summer sausage, I don't want any beef or pork in it, I want it to be deer!

The reason I'm really posting this is to show that you don't need a big "fancy" stuffer and all the right equipment to make things like this. Yes, it would help but if its not in your budget there's always ways to improvise.

 

[ronf]

The reason I'm really posting this is to show that you don't need a big "fancy" stuffer and all the right equipment to make things like this. Yes, it would help but if its not in your budget there's always ways to improvise.

I agree with you. I have a stuffer and for large batches it is the way to go. But just last week I got a Jerky Cannon and made a five pound batch of meat sticks stuffed in collegen casings. It worked great.

 

[smokinq13]

Here's the finished sausages. I kept them in my smoker for about 7 hours and then transferred them to the oven to finish which took a couple more hours. Immediately hitting target temperature they were put into a ice bath for about an hour then sat on a rack to dry/ bloom for about 3 hours. Pretty happy with the final product!

Thanks for looking guys!

 

[BGKYSmoker]

Nice job on the SS with the gun.

 

[crazymoon]

S13, Your sausage looks good, I was wondering about the texture w/out adding fat. They look like it held together nicely . LIKE!

 

[smokinq13]

S13, Your sausage looks good, I was wondering about the texture w/out adding fat. They look like it held together nicely . LIKE!

Texture is fine! I believe since summer sausage takes a long time to smoke/cook, it all just melts and combines into one, if that makes any sense