Post by: billythekidrock on January 10, 2010, 11:44:20 AM
Spent yesterday grinding, stuffing and packaging 30# of elk, 20# of bear and 30# of pork butt into 3 different types of sausage. We made Country Maple Blend links, two different sizes of Polish dogs and some pep/snack sticks.
We used a Cabela’s 1hp grinder for stuffing and it worked out well. I was a little worried before hand as I was told that it might not work and or burn out the motor, but we had no problems.
We used natural hog casings for the larger Polish sausage and 21mm collagen casings for the smaller diameter sausages. I prefer the natural sheep casings, but for ease of use you can’t beat the collagen casings.
For the snack sticks we mixed 20# of elk with 5# of pork and used a Cabela’s brand Pepperoni Snack Stick kit. This kit came with everything needed including collagen casings, seasoning and cure.
We then mixed the rest of the elk with the bear and pork.
For the breakfast sausage we used the Country Maple Blend by Hi Mountain. This is seasoning only. Casings are not included.
For the Polish we used Hi Mountains Polish Sausage kit. It has everything needed including natural hog casings, seasoning and cure (if needed) for slow cooking/smoking.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebsausagecollageIMG_7685.jpg&hash=f82ed8d6e07be89f7606d91821b694ff31b77946)
Collagen casings are a little harder to twist into links so I just cut them into equal lengths. These are just over 7 inches long. This makes it easy to package inside quart-sized bags for vacuum packing and they also stack in the freezer really nice.
We didn’t have enough of the hog casings to finish the Polish sausage so we used some of the collagen casings. These will fit nicely in a hotdog bun.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebpackagingIMG_7693.jpg&hash=072765d8d60838e59ba8d48fef9aff667a8398b0)
Post by: NWBREW on January 10, 2010, 12:21:12 PM
Post by: billythekidrock on January 10, 2010, 01:23:40 PM
:drool:That looks AWSOME. SOOOOOOOOOOOO how did the pre stuff taste? You really don't have to answer that......I think I already know the answer. :drool:
It was great!
Post by: billythekidrock on January 10, 2010, 01:26:04 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebPepIMG_7695.jpg&hash=a08e63af013a64e8d4b92c3c2378753c0976e23e)
I also have a surprise ingredient for the get together at Rasbo's.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebCoyoteSpecialSausageIMG_.jpg&hash=fc4ca97cb5511e4d02036748aca22dea372b238a)
Post by: carpsniperg2 on January 10, 2010, 01:36:30 PM
Post by: turkey buster on January 10, 2010, 03:19:36 PM
Post by: rasbo on January 10, 2010, 03:29:37 PM
Post by: billythekidrock on January 10, 2010, 06:02:47 PM
Getting close to done.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebPep2IMG_7700.jpg&hash=e7631dcdfddd063d9069cc31c03fc868bdf8c54c)
And here was dinner.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebdinnerIMG_7687.jpg&hash=fa6282fdb461a3d73dd62d17c91906a2dc71d003)
Post by: Michelle_Nelson on January 10, 2010, 06:16:57 PM
Post by: Wea300mag on January 10, 2010, 09:38:45 PM
Post by: billythekidrock on January 11, 2010, 05:18:04 PM
The Country Maple Blend (Hi Mountain) breakfast sausage is pretty good. Smells like maple syrup when cooking, but it is too sweet tasting. Though we will enjoy eating it, I probably won't do this one again.
The Polish Sausage kit is great as always, but this kit seemed a bit short on the hog casings. I will do this one again.
The Cabela's Pepperoni Snack Stick kit is pretty good as well. I will use it again but may add an additional 5# of meat to help smooth out the spices. It is by no means "hot" but I am not much of a pepper eater. Even though it comes with it's own collagen casings (21mm) I will probably purchase 18 or 19mm casings to have a thinner finished product.
I took the pepperoni to work and laid a big stick on two coworkers desks first thing in the morning. When I went by a few minutes later one was almost done eating and the other had just finished. I guess it turned out ok.
Post by: high country on January 11, 2010, 05:24:03 PM
looks good.
Post by: PolarBear on January 11, 2010, 05:33:45 PM
Post by: scoyoc5 on January 11, 2010, 05:42:37 PM
Post by: billythekidrock on January 11, 2010, 05:44:33 PM
BTKR, give spokane spice a try. lots of blends and cheap. I did 85lbs last week and use the same grinder. that highspeed tube flat gets with it. I don't know about your grinder, but I can't sove meat in mine fast enough to slow it down.
looks good.
Yes, Spokane Spice is a great place to order from. Used to order from them regularly until I found choices locally.
Post by: billythekidrock on January 11, 2010, 05:47:20 PM
Looks good BTKR! I wish that I knew how to make that stuff.
It is really not too hard to get started. If you want help let me know.
Post by: dogtuk on January 11, 2010, 06:04:02 PM
PS Seasoning sells the kits to cabelas you can go to there website and get there seasonings a little cheaper http://www.psseasoning.com
Post by: Pathfinder101 on January 11, 2010, 06:09:15 PM
Post by: robb92 on January 13, 2010, 07:04:39 AM
Post by: wildwood on January 13, 2010, 06:45:29 PM
Post by: billythekidrock on January 16, 2010, 08:54:48 AM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebthinpolishIMG_7712.jpg&hash=ebda8e820a993321aacf6f7881812dc7dcb86ceb)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebthinpolishIMG_7713.jpg&hash=8dfafc1994207a0f5ab1303598e3799a7ef34350)
Post by: billythekidrock on January 16, 2010, 09:17:42 AM
I made a couple packages like this for just this type of situation. I place a 1/2 lb or so in a vacuum bag and smash it flat and uniform, being sure to push out any air pockets.
These stack real nice in the freezer and they thaw out amazingly fast. This one I threw in a pan of luke warm water and within a few minutes it was completely thawed out.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebthinIMG_7715.jpg&hash=26160e3466b1485d243bcd83c3c0604c15a10e8c)
Another thing I like about packaging this way is that I can cut it in the bag and not have to make a mess forming the patties.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebflatthinCUTIMG_7716.jpg&hash=1fcab3551f9c9b84a56b07d85ac1fc6df9935e7d)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebbfastIMG_7717.jpg&hash=fc081e6ee18a9177eca72fdb7ede7369991f96eb)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2Fwebbfast2IMG_7718.jpg&hash=4abe53b760bf8eb89fdc682e79580153ede9d223)
Post by: dogtuk on January 16, 2010, 09:48:22 AM
try these casings out on your next batch they work great and are a little bit bigger then the 21mm they are plastic but you remove them after they are smoked they work great and you have no casing to bite threw they are Cellulose Casings
here is a link to get some check them out and a pic to show what they look like when they are done
http://www.alliedkenco.com/catalog/index.php/cPath/32_230
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2F101_0353.jpg&hash=390d2848d6f9095c6cd91e82a7bf9ea0207dc6bd)
Post by: WAPITIHUNTER on January 16, 2010, 09:56:13 AM
Post by: billythekidrock on January 16, 2010, 01:01:13 PM
Post by: huntlakewood on January 22, 2010, 12:32:57 PM
Post by: ridgefire on January 31, 2010, 12:31:31 PM
Post by: dogtuk on January 31, 2010, 01:02:26 PM
you need a smoker that you can control temps in you do not want to make sausage at hi temps above 180 degrees it causes the fat to melt and gives you a crumbly nasty tasting sausage as for the size of smoker you can use it just depends on how much sausage you will be making if your interested in doing your own sausage there is a sticky at the top that has a lot of info on doing this i think it is cooking info i highly reccomend getting the book great sausage recipes and meat curing by Rytek Kutas
Post by: billythekidrock on January 31, 2010, 01:59:51 PM
I used to smoke smaller summer sausage in them. The casings were a couple inches around and maybe ten inches long. But the smoker wouldn't get warm enough so I finished them in the oven.
Post by: dougedoug on January 31, 2010, 07:55:50 PM
Post by: billythekidrock on February 01, 2010, 05:55:20 AM
Post by: dougedoug on February 01, 2010, 03:42:17 PM
Post by: billythekidrock on February 01, 2010, 04:25:00 PM
Post by: billythekidrock on August 21, 2010, 10:06:57 AM
Just wanted to post a few thoughts on the spices / kits.
The Country Maple Blend (Hi Mountain) breakfast sausage is pretty good. Smells like maple syrup when cooking, but it is too sweet tasting. Though we will enjoy eating it, I probably won't do this one again.
More updates to the update.
I will not be using the Country Maple Blend again.
Over time the only flavor that is left is a little Maple. The sausage tastes like hamburger covered in syrup. Now I know some of you would like that, but I am looking for "sausage flavor" in my sausage. :chuckle:
The embarrassing part was sharing a package with my neighbor. He told me the whole house smelled wonderful, but that his family thought it taste like burger. :bash:
Post by: Michelle_Nelson on August 21, 2010, 10:29:45 AM
Post by: Mtn.Ghost on August 26, 2010, 04:45:40 AM
Post by: Mtn.Ghost on August 26, 2010, 04:52:43 AM
Post by: billythekidrock on August 26, 2010, 05:05:29 AM