Sausage

[Angry Perch]

5 pounds of spicy Italian done, and 5 pounds of garlic jalapeno snack sticks ready for the smoker. First time using the new grinder and vertical stuffer. Wow, making sausage is way less of a chore than with the Kitchen Aid.

[KFhunter]

 

[darren]

What kinda rig you got there?

[grundy53]

Very nice! Looks good.

[Quackwhacker]

Nice setup! The links look great. What model is the LEM stuffer?

[Angry Perch]

Not sure of the LEM model number (already packed away in the garage). It's the 5 pound with all metal gears. The grinder is a Cabela's 3/4 HP. Sticks turned out really good. A few hours of smoke in the Big Chief, and finished in the oven.

[wannabhntr]

How long and what temperature did you use to finish in the oven.

[HUNTINCOUPLE]

Looks good!

[Blacklab]

Very nice   

[Angry Perch]

How long and what temperature did you use to finish in the oven.

275 until 155-160 degrees. Probably took 30 minutes.

[Gobble Doc]

Nice!  I have wondered how well those vertical stuffers work.  I'll need to try the 275 degree oven.  Last time I tried this my oven was set for around 200 and it took forever to get the internal temperature hot enough. 

Did you use deer, elk, beef?   

[Angry Perch]

50/50 Deer/Pork. The 275 was just what i used this time because we had dinner reservations. Otherwise I'd have done them lower/ slower. Although I don't know if it makes a difference. All I have for a smoker is a Big Chief, so when it's cool outside, I can't finish them in that.

[Gobble Doc]

A Perch,

Your experience sounds a lot like mine.  The Big Chief just didn't get hot enough.  I did a first time practice run with hamburger and I was glad I did.  The oven heated them too hot and they greased out.  The next time I was much more careful with the temperature and my deer/pork combo came out pretty good for a first try.  I use the stuffer attachment on my grinder and it doesn't seem so easy.  I like the idea of the vertical stuffer.

[The Weazle]

When I finish my sticks, or tubed meats in the oven, I go 275* and use a rolled up kitchen towel wedged in the door to keep the moisture down and to keep the grease/fat from melting out of the meat.

[ridgefire]

I gotta get one of those s stuffers. The kitchen aid one takes way to long. What skins did you use?

[Angry Perch]

Natural hog casings for the brats. Collagen for the sticks. Once you use a stuffer, you'll wonder how in the heck (or why) you ever did it with the Kitchen Aid.