Let the sausage making begin

[Scenic]

Every year about this time we start the sausage making extravaganza.  On the list this season is:
Snack Sticks: 
Honey Siracha, Honey Barbeque, Black Pepper/Garlic, Old Fashioned Smoked and Cherry Chipotle

Brats and others:  Polish, bacon cheese burger, Italian and Korean Barbeque 

25# Honey Siracha are done.

[Leech~~]

When can we place our orders?   

[glenn57]

When can we place our orders?   

[Jerkbiat]

Right !! And I thought we were ambitious last weekend. Looks good.

[Scenic]

This is a yearly thing for us.  Normally the week of Thanks Giving or week after.  It took us several years to get all the equipment needed.   That new smoker is going to get a good test run today on the first couple batches of sticks.  Pictures to follow later.

[Rodwork]

Chipotle Cherry sounds fantastic. Never seen that flavor before. Everything you are making sounds great. Do you mix your own spices or use premade packages? Or are you willing to share some of your recipes?

[Scenic]

We used to mix all of our own spices together but the last couple of years we have been using more PS Seasoning or XCaliber premixes for our sticks.  We found that with making so many different flavors it is just easier this way.  It was too hard to keep that many spices on hand and keeping them fresh was an issue.  We sometimes add a few things to the pre-mixes if we think they need more of this or that. 

The Bacon Cheese Burger in a brat casing ....no idea how I am going to make this one yet.  Thought is that I have a lot of bacon ends and pieces left from trimming up bacon bellies.  Going to grind and cook the bacon and then for spices....I have no idea yet to be honest!!!   Going to PUNT!   

When I get a chance I will get you a couple of the recipes that we do use. 

[Scenic]

We did a test run on the new smoker yesterday with a 10# test batch of beef sticks.   Today we ran a 50lb batch just to see how it would do.  It did a good job.  We did run into one issue we did not think about...how do you water bath cool them when they are 38" long.   Ended up using a cooler.

25lbs of Honey Siracha sticks ready to cut and package. 

[Iowaboy1]

you better send those down here, I will pay the freight, I will do the tasting and save you from those, ya know, just in case there is something wrong with them.

[Scenic]

you better send those down here, I will pay the freight, I will do the tasting and save you from those, ya know, just in case there is something wrong with them.

     If you get to this area I might just share some. 

[Leech~~]

you better send those down here, I will pay the freight, I will do the tasting and save you from those, ya know, just in case there is something wrong with them.

     If you get to this area I might just share some.

And where might your area be?   

[Scenic]

you better send those down here, I will pay the freight, I will do the tasting and save you from those, ya know, just in case there is something wrong with them.

     If you get to this area I might just share some.

And where might your area be?   

I'm in the Bemidji area.

[markn]

Nice looking beef sticks you got there Scenic. I'm jealous now. 

[mike89]

Nice looking beef sticks you got there Scenic. I'm jealous now. 

\

2nd that!!!   

[LPS]

I bet those type of casings are fun to work with.  No blow outs I presume. 

[KEN W]

What size casings do you use? Sheep or collagen?

[glenn57]

you better send those down here, I will pay the freight, I will do the tasting and save you from those, ya know, just in case there is something wrong with them.

     If you get to this area I might just share some.

And where might your area be?   

I'm in the Bemidji area.

scenic.......bad idea letting Leech know where your at!!!!!!!!

[Scenic]

Thanks Guys.   Those sticks are made using collagen casings and actually we had very little blow outs.  We had more blow outs yesterday using the natural hog casings on the brats and polish sausages. 

What size casings do you use? Sheep or collagen?

This year we went with the 21mm collagens for the sticks.   In the past we used the 19mm but thought we would go just a bit bigger.

[KEN W]

I am going to start making sticks next week and haven't bought the casings yet. Been leaning toward collagen. Will try 21 mm size.

Do you know the size tube you are using?

[Scenic]

I am going to start making sticks next week and haven't bought the casings yet. Been leaning toward collagen. Will try 21 mm size.

Do you know the size tube you are using?

We are using the 1/2" tube for these.  Sticks are the most time consuming things to make but sure are good when done. 

[LPS]

Do you leave them in the collagen casings until you eat them or do you take them out before you store them?

[mike89]

the casings are edible

[LPS]

Oh, thanks.

[Scenic]

Do you leave them in the collagen casings until you eat them or do you take them out before you store them?

They stay in the casings and they are edible.    Most of the snack sticks you buy in the stores are made the same way.

[mike89]

true fact

[Scenic]

Last of the sticks coming out of the smoker.   Hard to photo but 35" sticks,  Can't see it but there is 4 rows of them.  100 lbs of them on one side and you can just see the 50lbs of brats on the other!! 



Korean BBq Brats and polish just out of the smoker

[deadeye]

Thanks for all the good information regarding making and smoking these products. Cool stuff.

[LPS]

Ya that's pretty impressive. 

[glenn57]

Ya that's pretty impressive.

yep X2. like deadeye said great tutorial!!!!!!!!!

[Bobberineyes]

Good work Scenic!!!