Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Angry Perch on February 21, 2015, 01:03:37 PM

Title: Sausage
Post by: Angry Perch on February 21, 2015, 01:03:37 PM: 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.
Title: Re: Sausage
Post by: KFhunter on February 21, 2015, 01:44:47 PM: :tup:
Title: Re: Sausage
Post by: darren on February 22, 2015, 07:07:11 AM: What kinda rig you got there?
Title: Re: Sausage
Post by: grundy53 on February 22, 2015, 07:09:22 AM: Very nice! Looks good.
Title: Re: Sausage
Post by: Quackwhacker on February 22, 2015, 07:20:27 AM: Nice setup! The links look great. What model is the LEM stuffer?
Title: Re: Sausage
Post by: Angry Perch on February 22, 2015, 08:50:41 AM: 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.
Title: Re: Sausage
Post by: wannabhntr on February 22, 2015, 09:25:53 AM: How long and what temperature did you use to finish in the oven.
Title: Re: Sausage
Post by: HUNTINCOUPLE on February 22, 2015, 09:30:31 AM: Looks good!
Title: Re: Sausage
Post by: Blacklab on February 22, 2015, 12:33:00 PM: Very nice :tup: :drool:
Title: Re: Sausage
Post by: Angry Perch on February 22, 2015, 05:12:46 PM: Quote from: wannabhntr on February 22, 2015, 09:25:53 AM
How long and what temperature did you use to finish in the oven.

275 until 155-160 degrees. Probably took 30 minutes.
Title: Re: Sausage
Post by: Gobble Doc on February 23, 2015, 08:18:16 PM: 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?
Title: Re: Sausage
Post by: Angry Perch on February 23, 2015, 08:24:42 PM: 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.
Title: Re: Sausage
Post by: Gobble Doc on February 25, 2015, 08:35:25 PM: 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.
Title: Re: Sausage
Post by: The Weazle on March 29, 2015, 06:36:30 PM: 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.
Title: Re: Sausage
Post by: ridgefire on March 30, 2015, 04:25:56 PM: I gotta get one of those s stuffers. The kitchen aid one takes way to long. What skins did you use?
Title: Re: Sausage
Post by: Angry Perch on April 01, 2015, 10:27:28 AM: 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.