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.

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.

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.

If the bags have the rough finish on one side so they would considered chambered they might work. The next question how will the handle the heat? Only one way to find out give them a try.

Amount of water looks good. Maybe give them 1 1\2 to two hours at 150. That should aid in drying before higher temp. starts to cook and seal the outer part pf the meat. And I think the sponges might have counter productive. Added to much humidity.

You just summed it up in two words “mixing technique”.

The amount of cure is so small as compared to the rest of the spices it is almost impossible to get even distribution through out tour meat mix. That is where the water comes into play.