I made up 10lbs of Venison Stixs. All stuffed and waiting for the Bradley to come up to temp.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000784.jpg)
Nepas,
I had some extra in the stuffer and ran out of 19mm collagen casings. Sooo I ran it out on a plate since my extra racks are not here yet. Thinking of putting these on the grill indirect in an old Pizza pan just for S&G. You have any suggestions for these? I forgot to order the screens that a few of you have. So I wouldnt be able to keep them from falling through the racks in the Bradley anyhow.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000782.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000781.jpg)
Those look great 10.5, can't wait to see the outcome!
OK its time for me to jump on the sausage wagon, what kind of stuffer do you sausage kings recommend for a newbie sausage maker?
C
WTS,
I bought mine on Ebay for $59 from Grizzley Industries. I will post a pick of it for you. It is a 5lb vertical stuffer. The 15lb version was like $249. I said to myself, "Self for $200 I can reload the 5lb'er alot of times".
Quote from: Tenpoint5 on December 11, 2008, 09:50:15 AM
WTS,
I bought mine on Ebay for $59 from Grizzley Industries. I will post a pick of it for you. It is a 5lb vertical stuffer. The 15lb version was like $249. I said to myself, "Self for $200 I can reload the 5lb'er alot of times".
The one that 10.5 has is on my Christmas list. After watching S.D.'s doghouse video yesterday I doubt that my husband will stray far from the list. ;D
The venison sticks look awesome
WTS
I have the 11 lb stuffer from Cabelas. I also added the power option so I can stuff sausage by myself. The motor I bought directly from Weston Supply as they are the ones that make the stuffers for Cabelas. Works great.
Mike
For 59 bucks, I think its time to jump into the game!
10.5 is the one your have?
http://www.amazon.com/Grizzly-H6252-Vertical-Sausage-Stuffer/dp/B0007D2YP4/ref=sr_1_3?ie=UTF8&s=hi&qid=1229018494&sr=8-3
69 bucks on amazon.
C
WTS,
Since mine happens to be in the zink waiting for me to warsh it. I had to snap a couple picks of the box for you.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000787.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000786.jpg)
Yes that's the one that I have. I called customer service for Grizzly and the price is $69.95 and $12.20 for shipping. You can contact them direct with the number you see on the box.
Keep your eye on ebay.
I bought my 5# Grizzley used but just like new last fall for $32. Works like a charm. Sometimes, I do wish it was larger but 5# at a clip is no a real pain. The most I have done at once was 30 #. Like everyone else said, the extra cost is quite significant unless you slip up on a bargain like I did on my 5 pounder.
Once you use it you will wonder why you waited.
Nathan
Mine is also the Grizzly, it does the job well, easy to clean. Some complained about the plastic gears, but I have not had any problems. With a decent grinder and stuffer, sausage is alot of fun!
Hey 10.5 those look great...thanks for posting the pics!
I would love to make something like that, too.
If you don't mind, could you post the recipe and smoke time, etc?
or if you have already posted the info before, could you post the link?
Thanks!
Carolyn
Quote from: Caribou on December 11, 2008, 10:13:23 AM
Hey 10.5 those look great...thanks for posting the pics!
I would love to make something like that, too.
If you don't mind, could you post the recipe and smoke time, etc?
or if you have already posted the info before, could you post the link?
Thanks!
Carolyn
As I seen it in another post I just can't help myself I have to say " Not a problem SARA!!" I will get it posted for you and anyone else that wants it.
I just got into making sausage and was told to stay away from plastic gears also, but for that price I don't think you can go wrong!
Here is my recipe for a 10lb batch
Venison Kielbasa
7lbs Venison or Elk
3lbs Pork Fat (I use Boston Butt)
11 tsp/80g Salt
6 Tbs/54g Soy Powder (I substitute Non Fat Dry Milk powder equal amount)
6 Tbs/27g Marjoram
2 Tbs/18g Dextrose
2 tsp/16g Black Pepper
2 tsp/12g Cure #1 "Pink Salt #1"
4 tsp/12g Garlic, powdered
4 tsp/12g Mustard seed
Hog casings or 19mm Collagen casings
Directions:
Trim the game meat of all fat and sinew (silver skin)
Cut meat and pork into 1-2 inch cubes.
Grind through 1/4" plate
Add remaining ingredients mixing by hand
Grind through 1/4" plate again
Stuff into casings and tie off into 12 inch links
hang at room temp until surface is dry
Smoke for 2 hours at 120* then raise temp to 170* until Internal Temp of 152*
Shower or immerse in Ice water to cool down
Refrigerate for 24 hours before eating
(Original recipe by Len Poli)
Quote from: easyridinole on December 11, 2008, 10:35:10 AM
I just got into making sausage and was told to stay away from plastic gears also, but for that price I don't think you can go wrong!
IMO if you take care of the plastic gears and don't crank on them. Trying to get that last little scrap of meat out of the stuffer tube, which you can not do anyways. You won't have any problems with plastic gears. I have put about 150lbs of meat through my stuffer and haven't had problem one with the gears. Now I have had problems with the Yardapes cranking faster than I wanted them to!! Especially towards the end of the casing. SAUSAGE MAKING IS QUALITY FAMILY TIME!!!! And a lot of fun!! :D
Thanks 10.5!
I look forward to trying your recipe. I bought the 19mm collogen casings a while back, now I have something to do with them!
Just thought it would be fun to be Sarah for awhile. I noticed Brett Favre is using this forum, too! ;)
Carolyn
10.5 ,
When I get my stuffer can I borrow a yardape? I doubt my 17yo will agree to helping - well maybe if I threaten not to feed him..............
Deb
Deb,
Ain't it amazing how hard it is to get them to help with anything but the eating ?
Quote from: FLBentRider on December 11, 2008, 05:51:02 PM
Deb,
Ain't it amazing how hard it is to get them to help with anything but the eating ?
Yep, no problem with the eating --- He's actually pretty good if I ask him to do things but I don't knwo if I can get him to help with this. He's good for overnight smokes on the weekend though -- can you check the smoker when you go to bed at 2 or 3 so I don't have to get up :D
Well they is finally done. Ended up with 53 sticks about 12 inches long and a few Yardape tester pieces. MMMMMMM Good they is. Still trying to figure out what to do with the ones without casings though.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000790.jpg)
10.5 Those look awesome, between you and Nepas, I've got to dive into the sausage thing (great another thing to be paranoid about)! ;D
C
Quote from: Tenpoint5 on December 11, 2008, 06:41:30 PM
...Still trying to figure out what to do with the ones without casings though.
I just take the sausage that didn't go through the stuffer, flatten it out, cut it into strips and smoke it with the sticks. Kind of like a chopped jerky style.
Quote from: Caribou on December 11, 2008, 05:42:06 PM
Thanks 10.5!
I look forward to trying your recipe. I bought the 19mm collogen casings a while back, now I have something to do with them!
Just thought it would be fun to be Sarah for awhile. I noticed Brett Favre is using this forum, too! ;)
Carolyn
Just a funny email I got the other day and thought I would share it with you Carolyn. :D
SARAH SAYS.... LET'S KISS & MAKE UP
The rest of the world cannot understand how, after bitter
election campaigns, American politicians can return to reality. For
Instance Sarah Palin has invited to her great state of Alaska the men who
defeated her, Barack Obama and Joe Biden.
She has provided a moose hunting trip for their enjoyment and has
hired two other prominent men to assist them. Dick Cheney will instruct them in
safe gun handling and Ted Kennedy will drive them back to their cabins in the evening.
What a gal, that Sarah is such a sport and thinks of everything!
Thanks for sharing that...got a good laugh! :) :) Hunting with Cheney would be risky at best!
Great photos 10.5! They look yummy!
I think the idea of making the leftovers into a jerky is a great suggestion.
Carolyn
Good one easyridinole! ;D