Post by swampsnyper on Dec 14, 2015 11:35:38 GMT -6
1st time smoking sausage so I made a small batch of snack sticks to test. I did a dry run in the smoker last week regulating my temps low as if I was smoking sausage to to get use to the process.
I used 3 pounds of deer and 3 pounds of Boston butt. Grinded medium and mixed with Lem snack sticks mix, some Tony's, some cayenne pepper, and enough cure for the addition 1# of meat I had. The Lem pack was for 5#s.
Stuffed in casing and placed in smoker. I fried up some of the left over mixed meat to sample and the seasoning was good. Only thing I'd change at this point is I would grind with the fine plate next. It would be goods a is for sausage but I think fine would be better on the snack sticks. We shall see.
I used 3 pounds of deer and 3 pounds of Boston butt. Grinded medium and mixed with Lem snack sticks mix, some Tony's, some cayenne pepper, and enough cure for the addition 1# of meat I had. The Lem pack was for 5#s.
Stuffed in casing and placed in smoker. I fried up some of the left over mixed meat to sample and the seasoning was good. Only thing I'd change at this point is I would grind with the fine plate next. It would be goods a is for sausage but I think fine would be better on the snack sticks. We shall see.
