I agree, I know some other sausage makers in my area that use Con Yeager and it's not any better tasting IMHO. The worst part is that it costs about five to six times as much as AC Legg, kind of like getting your stuff from cabelas, super expensive.
Jeez ! You had me drooling while you were having a taste test, looked real good. Haven't made those before but have smoked moose, venison and different types of fish such as trout, smelt, smallmouth bass and saltwater eel. Thanks for the video !! Nova Scotia
I would stand in disbelief at the amount of meat that would come from a moose, that would be awesome. The casing turned out better today, not so chewy so I judged to quick. Taste was better 2nd day as well. Glad you liked it, I will do a batch of summer sausage soon wish I had Venison.
Thanks it's been a work in progress. My next session will be Jalapeno summer sausage, I may do a mix of apple wood with some cherry to try some different flavors. These snack sticks turned out pretty awesome.
Now I'm hungry, Check out www.butcher-packersupply.com this is who I use, it's a great company with a great selection, they have a Trail Style Bologna Seasoning for Amish Bologna that originated in the town of Trail, Ohio Great Flavor.
Nice job! I made my first snack sticks and sausage this weekend. They came out pretty good. It was a learning experience. I used a 15 lb packer brisket as I have no venison. If I do that again with brisket I will cut back on how much fat I use from it. I sure like your setup! When I do this again I will try adding cheese and more heat. Oh!, I like the trick using ice in the grinder to chill the head and push out the last of the meat! Thanks for the video!
Getting the fat content correct is key to making the overall product turn out decent.Also different fats have different flavors which play into the seasonings and the smoke mix profiles. I have a video on this subject using beef franks in the mix for the beef fats mixed with venison and pork.
Where is your PID info,,,the temp controller,,,notice some ice in your video,,,I never use ice,,,just ice cold water and about 5 3/4 to 6 cups per 25# of venison,,,nice and moist and not chewy,, and only smoke to 155, then ice bath, Like to see more of your smoker, video was a little dark, Thanks for the video,,
Can you stuff the casings with the meat grinder? I was looking to buy a grinder and it comes with 3 different size horns for stuffing so I was wondering if that isn't good? Thanks.
Yes the grinder comes with stuffing tubes as do most of them. If you only plan to make 5 lbs of sausage a year then stuffing with the grinder would work out fine. When you're doing a 25 lbs at a time the 10 lb stuffer is really worth the price. Last year I processed over 200 lbs of various types of sausages.
I'm going to water pan on my next batch for sure then, thanks for the tip. I wish I would have talked to you before, was my first go with these casings. Still good but plenty of room for improvement.
I don't sell food products but I do share them. These where really good, I think my next batch will be much better since I have completed the commercial insulated smoker. After these where packaged , I found the smoke was a tad bit too strong for my tastes. I'll be able dial them in better on the next run. I'll do some more when cool weather comes and deer season sets in.
I've never used high temp cheese, real cheese is the best tasting stuff and it's cost less. You have to be able to control your cook temps and walk it up slowly or it will melt out.
You need to get a smaller stuffing tube, the casings should fit on without having to un-compacting pack them! the whole thing should slide on compacted if you have the correct size tube on the stuffer!!!!
I wouldn't freeze it after it's mixed, it needs to be smoked at that stage as it's at it's freshest taste. If you want smaller batches then just weigh everything out in quarters or perhaps in half ?
I purchased a grinder similar to yours and I got 2 grinder plates with it. The grinder plate with the smaller holes has holes with diameter of roughly .0.225. Do I need a grinder plate with 1/8" holes to make venison snack sticks and summer sausage?
@@kennethdouthit2323 The smaller hole plate works fine, you have to run it through twice anyway at which point it gets pretty mushy. It's all about the texture and what you prefer in the bite.
@@Tonnsfabrication When you grind venison into strictly hamburger, do you use pork or bacon or both and what ratio? P.S.You have one of the most practical approaches on You Tube Clover South Carolina
@@kennethdouthit2323 It's really up to your personal taste, I personally don't like meat that's dry so I tend to add a bit more fat. My normal thought process is 75% venison 25% pork, sometimes it's 50/50 depending on what I have on hand to make up 25 lbs of it minimum. I know going into the grind I'm going to be using a pork butt which always has a fair amount of fat, if it looks a tad lean then I use bacon to add more fat. The grill is your friend, make a patty and cook it and find out what it needs before you stuff it. Worst case scenario you'll have to add to it and have a little extra product in the end. I've never had one single person complain that I made to much of it.
It works awesome, getting ready to do a few hundred lbs of pork as soon as it cools down a tad. Kind of a pain to clean as the housing is fixed to the motor but its really not that bad to deal with. Overall its a powerhouse of a meat grinder.
@@michaelwall6871 You can find them all over just do a search for food safe bus tub.www.webstaurantstore.com/tablecraft-1557b-black-21-x-17-x-7-heavy-duty-polyethylene-plastic-bus-tub-bus-box/8081557B.html?GoogleShopping&gclid=CjwKCAjwhaaKBhBcEiwA8acsHLeKT70NkYNz9FvRaufP5GM1Xt0JLYxrpiqojNBw1Fenvacsglw2ThoCztQQAvD_BwE
I cut meat for a lot of years I learned from an old polish butcher the old school way although we did use a great big giant Hobart grinder period in my opinion meat grinders better when it's partially frozen. It doesn't my shout at all it cuts nice especially for sausage if you want a coarse ground like Easter sausage. putting cheese and sausage is sacrilege in my book but like I said I learned from an old polish guy
I wish I could have learned from an old timer, I bet you picked up many of the secret recipes and ingredients? The cheese thing I get, in the ol days it was common to always have cheese on hand at which point you may eat it along with the meat or a bread.
Very nice. Looks great . That is a Very nice smoker. I'm a big fan of smoked meat and smoke free range farm and wild game . I would like to keep a couple of Bee hives but it's not a good climate, temperature wise , where I am. Atb subscribed
I'm excited for deer season. Looking forward to using my new insulated smoker for sausage season. Honey bees can be kept in almost all climates that have some form of summer that produce foliage.
We get the foliage for about 4 months. We also get temps. in winter than get to -40 and even -50. There are a few people with hives in this area but they suffer up to 50% loss in hard winters.Last week I butchered 2 free range pigs & smoked a lot of that. Some times I use a sausage gun for meat sticks without casing . Bear season is going now and Moose in about a month. It keeps an old guy like me busy. lol I'm looking forward to taking time to watch more of your videos. Thank You for watching and for subscribing. Atb
Scott, the product was split to make the initial mix easier. It was ALL mixed together in one tub afterwards then it was ran back through the grinder with the 1/8" plate. It was thoroughly mixed then cured over night in one tub.
Scott. You should appreciate these CZcams creators. They do it for free and it isn’t easy editing the videos for people that sit back and bitch about them
Talk about Sanitation : look what you did at 6:02 ,,,, hope you had fresh pair of gloves on. ( just saying , easy to do . I've done it myself ) I do like your vid and those sticks I bet are great !
I don't intentionally talk that loud and I'm sorry if it's offensive, I've had a stroke in the past which damaged my hearing so audibly I tend to be a bit over the top. I try to compensate in these vids but it's hard to balance it sometimes, If you had any questions I'd be glad to help you out.
@@Tonnsfabrication Exactly the opposite... It was hard to hear you. I tried to put the Closed Caption on so I could read your words but most of the time your words were too low for the Closed Caption to pick it up. That's okay though because your filming was great.
@@Tonnsfabrication I understood everything you were saying. But I'm using headphones, maybe thats part of it too, the speakers people use have a super huge impact on their hearing. :) Well done on the video though, I've never put one together. I have done 19mm casings from LEM and i too had a bit chewy casing, figured I needed to fill them a little tighter, they won't burst if the casings aren't super old or dry.
SUPER VIDEO ENJOYED
I love the A.C Leggs Old Plantation seasonings.
I agree, I know some other sausage makers in my area that use Con Yeager and it's not any better tasting IMHO. The worst part is that it costs about five to six times as much as AC Legg, kind of like getting your stuff from cabelas, super expensive.
I use the Chard casing and really like it. No complaints.
Hats off to a job well done.
Jeez ! You had me drooling while you were having a taste test, looked real good. Haven't made those before but have smoked moose, venison and different types of fish such as trout, smelt, smallmouth bass and saltwater eel. Thanks for the video !! Nova Scotia
I would stand in disbelief at the amount of meat that would come from a moose, that would be awesome. The casing turned out better today, not so chewy so I judged to quick. Taste was better 2nd day as well. Glad you liked it, I will do a batch of summer sausage soon wish I had Venison.
That's a fantastic set up you have, and those snack sticks looked amazing!
Thanks it's been a work in progress. My next session will be Jalapeno summer sausage, I may do a mix of apple wood with some cherry to try some different flavors. These snack sticks turned out pretty awesome.
Now I'm hungry, Check out www.butcher-packersupply.com this is who I use, it's a great company with a great selection, they have a Trail Style Bologna Seasoning for Amish Bologna that originated in the town of Trail, Ohio Great Flavor.
Thanks for the link Craig, That place has a sweet selection as well, book marked in my go to sites now.
thank you for veri nice presentation,those snack sticks look profesionale done
Thanks, they where good hope you try to make some it's fun.
Nice job! I made my first snack sticks and sausage this weekend. They came out pretty good. It was a learning experience. I used a 15 lb packer brisket as I have no venison. If I do that again with brisket I will cut back on how much fat I use from it. I sure like your setup! When I do this again I will try adding cheese and more heat. Oh!, I like the trick using ice in the grinder to chill the head and push out the last of the meat! Thanks for the video!
Getting the fat content correct is key to making the overall product turn out decent.Also different fats have different flavors which play into the seasonings and the smoke mix profiles. I have a video on this subject using beef franks in the mix for the beef fats mixed with venison and pork.
These are our seasoning! Nice video man! We own old plantation
Good stuff, great product!
Where is your PID info,,,the temp controller,,,notice some ice in your video,,,I never use ice,,,just ice cold water and about 5 3/4 to 6 cups per 25# of venison,,,nice and moist and not chewy,, and only smoke to 155, then ice bath, Like to see more of your smoker, video was a little dark, Thanks for the video,,
Very nice
roosters like "where's mine" lol
Can you stuff the casings with the meat grinder? I was looking to buy a grinder and it comes with 3 different size horns for stuffing so I was wondering if that isn't good? Thanks.
Yes the grinder comes with stuffing tubes as do most of them. If you only plan to make 5 lbs of sausage a year then stuffing with the grinder would work out fine. When you're doing a 25 lbs at a time the 10 lb stuffer is really worth the price. Last year I processed over 200 lbs of various types of sausages.
It takes forever with a grinder invest in a stuffer you won’t be disappointed
A water pan helps keep the collagen casings plyable, not as much snap
I'm going to water pan on my next batch for sure then, thanks for the tip. I wish I would have talked to you before, was my first go with these casings. Still good but plenty of room for improvement.
Awesome, Do you ever sell any of those snack sticks? They look amazing...
I don't sell food products but I do share them. These where really good, I think my next batch will be much better since I have completed the commercial insulated smoker. After these where packaged , I found the smoke was a tad bit too strong for my tastes. I'll be able dial them in better on the next run. I'll do some more when cool weather comes and deer season sets in.
Thanks... They do look way better than store bought... I'm drooling...lol
@@Tonnsfabrication
YOU should SELL these...
Is that high temp cheese. I'm wondering if I HAVE to use it or.if I can use regular?
I've never used high temp cheese, real cheese is the best tasting stuff and it's cost less. You have to be able to control your cook temps and walk it up slowly or it will melt out.
@@Tonnsfabrication
That's Right
You need to get a smaller stuffing tube, the casings should fit on without having to un-compacting pack them! the whole thing should slide on compacted if you have the correct size tube on the stuffer!!!!
If you dont have time to run 25lbs in 1 day can you freeze the mixed meat until you have time. How do you break it down for smaller batches
I wouldn't freeze it after it's mixed, it needs to be smoked at that stage as it's at it's freshest taste. If you want smaller batches then just weigh everything out in quarters or perhaps in half ?
What is the final internal temp of the snack sticks when they’re done cooking?
160 F
Thanks!
4:20
This is where ... if you didn't have ICE
You can use a few pieces of BREAD to go through the grinder to clean it out.
I think ICE is better of course.
@@judichristopher4604 Bread will gather up much of the fat and reduce cleaning time as well.
@@Tonnsfabrication
RIGHT!!!
What size casings did you use for the snack sticks?
butchersupplycompany.com/mahogany-snack-stick-collagen-casing-usm-20-caliber-21mm-stuffed-x-15-meters/
I purchased a grinder similar to yours and I got 2 grinder plates with it. The grinder plate with the smaller holes has holes with diameter of roughly .0.225. Do I need a grinder plate with 1/8" holes to make venison snack sticks and summer sausage?
@@kennethdouthit2323 The smaller hole plate works fine, you have to run it through twice anyway at which point it gets pretty mushy. It's all about the texture and what you prefer in the bite.
@@Tonnsfabrication When you grind venison into strictly hamburger, do you use pork or bacon or both and what ratio? P.S.You have one of the most practical approaches on You Tube
Clover South Carolina
@@kennethdouthit2323 It's really up to your personal taste, I personally don't like meat that's dry so I tend to add a bit more fat. My normal thought process is 75% venison 25% pork, sometimes it's 50/50 depending on what I have on hand to make up 25 lbs of it minimum. I know going into the grind I'm going to be using a pork butt which always has a fair amount of fat, if it looks a tad lean then I use bacon to add more fat. The grill is your friend, make a patty and cook it and find out what it needs before you stuff it. Worst case scenario you'll have to add to it and have a little extra product in the end. I've never had one single person complain that I made to much of it.
How do you like the meat grinder? Thinking of buying one like that off eBay.
It works awesome, getting ready to do a few hundred lbs of pork as soon as it cools down a tad. Kind of a pain to clean as the housing is fixed to the motor but its really not that bad to deal with. Overall its a powerhouse of a meat grinder.
Where did you get the plastic tubs at?
@@michaelwall6871 You can find them all over just do a search for food safe bus tub.www.webstaurantstore.com/tablecraft-1557b-black-21-x-17-x-7-heavy-duty-polyethylene-plastic-bus-tub-bus-box/8081557B.html?GoogleShopping&gclid=CjwKCAjwhaaKBhBcEiwA8acsHLeKT70NkYNz9FvRaufP5GM1Xt0JLYxrpiqojNBw1Fenvacsglw2ThoCztQQAvD_BwE
I cut meat for a lot of years I learned from an old polish butcher the old school way although we did use a great big giant Hobart grinder period in my opinion meat grinders better when it's partially frozen. It doesn't my shout at all it cuts nice especially for sausage if you want a coarse ground like Easter sausage.
putting cheese and sausage is sacrilege in my book but like I said I learned from an old polish guy
I wish I could have learned from an old timer, I bet you picked up many of the secret recipes and ingredients? The cheese thing I get, in the ol days it was common to always have cheese on hand at which point you may eat it along with the meat or a bread.
Whats the venison to pork ratio? Half and half?
You can mix it however you like. Normally more venison like 60/40 just try to get pork with a good fat content and it'll be good.
Very nice. Looks great . That is a Very nice smoker. I'm a big fan of smoked meat and smoke free range farm and wild game . I would like to keep a couple of Bee hives but it's not a good climate, temperature wise , where I am. Atb subscribed
I'm excited for deer season. Looking forward to using my new insulated smoker for sausage season. Honey bees can be kept in almost all climates that have some form of summer that produce foliage.
We get the foliage for about 4 months. We also get temps. in winter than get to -40 and even -50. There are a few people with hives in this area but they suffer up to 50% loss in hard winters.Last week I butchered 2 free range pigs & smoked a lot of that. Some times I use a sausage gun for meat sticks without casing . Bear season is going now and Moose in about a month. It keeps an old guy like me busy. lol I'm looking forward to taking time to watch more of your videos. Thank You for watching and for subscribing. Atb
You weigh the cure#1 which is the right thing to do. But then you just eyeball how much to add to each tub. You half-assed it
Scott, the product was split to make the initial mix easier. It was ALL mixed together in one tub afterwards then it was ran back through the grinder with the 1/8" plate. It was thoroughly mixed then cured over night in one tub.
Scott. You should appreciate these CZcams creators. They do it for free and it isn’t easy editing the videos for people that sit back and bitch about them
Rooster and sand behind…. Are you in Mexico?
Talk about Sanitation : look what you did at 6:02 ,,,, hope you had fresh pair of gloves on. ( just saying , easy to do . I've done it myself ) I do like your vid and those sticks I bet are great !
Bonified...grub
Under-stuff lmmfao
sorry but you need to have better sound, Can't hear a thing you are talking about
I don't intentionally talk that loud and I'm sorry if it's offensive, I've had a stroke in the past which damaged my hearing so audibly I tend to be a bit over the top. I try to compensate in these vids but it's hard to balance it sometimes, If you had any questions I'd be glad to help you out.
@@Tonnsfabrication
Exactly the opposite... It was hard to hear you. I tried to put the Closed Caption on so I could read your words
but most of the time your words were too low for the Closed Caption to pick it up.
That's okay though because your filming was great.
@@Tonnsfabrication I understood everything you were saying. But I'm using headphones, maybe thats part of it too, the speakers people use have a super huge impact on their hearing. :) Well done on the video though, I've never put one together. I have done 19mm casings from LEM and i too had a bit chewy casing, figured I needed to fill them a little tighter, they won't burst if the casings aren't super old or dry.
Too little and unaccurate information in this video
This is, not a how to video, plus all instructions are clearly stated on the seasoning packet.