20 Lbs. of Willie’s snack stick. 17 Lbs. elk with 3 Lbs. pork fat and a little extra pepper flakes. . Dried 1 hour then smoked 3 hours then sous vide at 152 degrees for 2 hours. Came out great.

Just did a 25 lb. batch of smack sticks with willie’s seasoning and came out great. Dried for 1 hour in the smoker then add smoke for 4 hours and finished sous vive at 152 for 2 hours . Came out great. And the meat that didn’t go through the stuffer I used the jerky cannon to make jerkAronni. and did it in dehydrator and also came out great.

Had a couple of good low tides last weekend so went a collected some mussels. Steamed them till they opened then a quick brine and into the smoker then pressure canned then. Great just out of the jar or adds a little of flavor to chowder.

Had a couple of nice days and it looked like the lawn needed mowing. Not any more. I named them Summer sausage and pepperonni.

Did a little test batch of smoked boudin this weekend, Will be trying some hot off the grill tomorrow.

mdseaside

Thanks to a law change here in Oregon You can take your road kill and harvest it.
Good friend clipped a nice 4x4 black tail so I helped clean and butcher it with him so I made a 25 lb. batch of Willies snack sticks. Came out great.

I rinse then soak for one beer then rerinse and pat dry. Works for me.

Happy New Year to All.

When I do my snack sticks I mix and stuff them and let them rest or bloom overnight in the refrigerator. Then I put in the smoker at 135 for an hour or so till they start to dry. Then add smoke for one hour then up the temp to 145 for one more hour then 155 for one more hour or untill the outsides are nice and dry and firm. I do not even check the internal temp I only care that they have smoke and are dry. Then I vacuum bag them and sous vide at 154 for one hour thirty minutes. Now I know they are fully cooked. Then I shower them with cold water and let set in cold water for 20 min. or so till they are cool to the touch. Then un bag and place on a rack and let them cool with a small fan for an hour or so till they are down to room temp. At this time they will still be wet on the outside because they were cooked in their own juices but that is the whole idea of sous vide. To keep them moist. Now dry off with paper towels and refrigerate over night and enjoy a job well done. And package them for future enjoyment.

Do you add the cure as a powder or mix it with some water? Adding it as a slurry will help distribution with the meat.

ppelaez A small amount of fat coming out is not all that uncommon. If you are using Walton’s casings they are pre-stuck, which means the have very small holes in them.

What you might be getting is meat fat that is being over ground or emulcified where the auger shaft meets the grinder plate. If you oil the plate and cutting knife when assembling this will happen, which is what you should do. From the picture I think that is what is happening. Doesn’t look like metal to me.

I have the Weston version of the same thing and use it to stuff the last of the snack stick meat or brat meat that doesn’t go through the stuffer. Works great for what I want it to do. Would not want to use it for a large batch. You would need “The Hulk” sized forearms to get the job done.

Ed Paone I use the lem 11lb. stuffer and make a lot of smack sticks with a 19mm stuffing tube and hope this will help.
1: Make sure the gasket in put on the right way.
2: How much water are you adding to your mix? I use 2 oz. per LB. of meat.
I have adapted the stuffing tubes that work an a Kitchenaid mixer and they work very well for both 19mm casings and 21 mm casings like for brats.

DJS303 I like it because when I finished them in the smoker they tended to come out a little drier than I like. When you bag them and sous vide it keeps the moisture in and you in my opinion get a better finished product.

Moose_MI After the sticks dry in the smoker for an hour or so I start adding smoke for about 3 to 4 hours untill they have a nice color. Then I vacuum seal them and place in my container and add preheated water around 160 degrees and set the sous vide at 152 degrees for 2 hours. Then soak and rinse with cold water for about 20 minutes. The take out of the bags and air dry with a small fan for about an hour to help dry and set the casings.

ciszzco I use natural sheep casings in the 19 to 21 mm. range. They are a little more tricky and time consuming to use but I like the finished product so much better it is worth the extra time.

Just did a 25 lb. batch of smack sticks with willie’s seasoning and came out great. Dried for 1 hour in the smoker then add smoke for 4 hours and finished sous vive at 152 for 2 hours . Came out great. And the meat that didn’t go through the stuffer I used the jerky cannon to make jerkAronni. and did it in dehydrator and also came out great.

Looks great. Almost the exact process I use except I also add a little fresh lemon zest on top of the spices then fresh dill.