My meat stuffer finally arrived! Making snacks sticks for the 1st time!

[Outdoors Junkie]

My meat stuffer arrived on Thursday. I read the instructions, cleaned it thoroughly, then assembled it. Friday I ground up some venison and pork, added the seasoning and water, and then mixed up everything really good with my hands. I loaded up the stuffer, prepped the casings, and made 5lbs of snack sticks. I put them in the fridge to cure. This morning I fired up my pellet smoker and put in the sticks. I am now waiting for them to heat to 165 internal temp. Hopefully, they will turn out.

I had about a softball size amount of meat that was left in the stuffer after getting to the bottom. I didn’t want to waste it. So, I rolled it out and cut it with a pizza cutter and have it in the smoker for a few extra pieces of jerky.

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[KEN W]

Looks good.....what seasoning did you use??

[LPS]

Very nice.  That is one heck of a stuffer.  That will last you forever.  Sticks look great too.

[Scenic]

My meat stuffer arrived on Thursday. I read the instructions, cleaned it thoroughly, then assembled it. Friday I ground up some venison and pork, added the seasoning and water, and then mixed up everything really good with my hands. I loaded up the stuffer, prepped the casings, and made 5lbs of snack sticks. I put them in the fridge to cure. This morning I fired up my pellet smoker and put in the sticks. I am now waiting for them to heat to 165 internal temp. Hopefully, they will turn out.

I had about a softball size amount of meat that was left in the stuffer after getting to the bottom. I didn’t want to waste it. So, I rolled it out and cut it with a pizza cutter and have it in the smoker for a few extra pieces of jerky.

Nice set up.   I personally would pull the sticks at an IT of 155-160 and dump them into ice water until they cool to 110. 

[Outdoors Junkie]

Thanks Scenic! I am a newbie, so I will follow your advice.

[Scenic]

That should have said 155-160.   Fat finger typing there

[Outdoors Junkie]

Looks good.....what seasoning did you use??

Ken, my wife had given me a pepperoni mix when she bought me the smoker for my birthday. Here is a picture.

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[Outdoors Junkie]

I am already planning round two...I was keeping close tabs on Scenic's sausage making posts and placed an online order for some Honey BBQ seasoning from PS Seasoning along with Willie's Snack Stick seasoning and some high temp cheddar cheese.

[mike89]

My meat stuffer arrived on Thursday. I read the instructions, cleaned it thoroughly, then assembled it. Friday I ground up some venison and pork, added the seasoning and water, and then mixed up everything really good with my hands. I loaded up the stuffer, prepped the casings, and made 5lbs of snack sticks. I put them in the fridge to cure. This morning I fired up my pellet smoker and put in the sticks. I am now waiting for them to heat to 165 internal temp. Hopefully, they will turn out.

I had about a softball size amount of meat that was left in the stuffer after getting to the bottom. I didn’t want to waste it. So, I rolled it out and cut it with a pizza cutter and have it in the smoker for a few extra pieces of jerky.

Nice set up.   I personally would pull the sticks at an IT of 155-169 and dump them into ice water until they cool to 110.

I'd pull at 155 to 158 and cool them down

[mike89]

poultry you want up to 165 to 168

[Outdoors Junkie]

I followed your guys advice removed them at 155 IT. Then gave them an ice bath to stop them from cooking anymore. My first attempt at making snack stick was a success! They taste pretty good!

Thanks for all your suggestions and advice.

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[Scenic]

Once you take them out of the ice water I put them in a strainer and let them bloom.  Looking forward to hearing how yours turns out.

[Scenic]

That's great!!   I think they get better after sitting for a night too.  Welcome to sausage making!!!

[roony]

Sounds like a lot of fun.

[KEN W]

Putting in ice water keeps them from shriveling. Put them in the fridge overnight as suggested  and see if taste and firmness improves.

[Iowaboy1]

Nicely done!! once you get started doing that kind of thing it makes it almost impossible to put up with store bought anymore.
So many recipes, so little time!!!

[Scenic]

Good to hear you are already planning your next batch.  Sausage making is a lot of fun to make and by doing it yourself you know exactly what meat is going in those sticks. Those two flavors of sticks are good.  That Honey BBq has an issue however...they don't last long enough  .