Snack stix

[salmonclubber]

I did a batch of Snack stix on Sunday I tried something new to me earlier this year I scored about 40 pounds of some really nice beef suet a buddy butchered his cow and gave it to me I mixed up 10 pounds of Elk and 3 pounds of Pork and 2 pounds of beef suet I usually dont add the extra fat I used pre mixed seasoning from the sausagemaker and stuffed into 21mm collogen casings and smoked using hickory I usually pull when meat stix reach a temp of 152 but didnt like the feel of them when they reached 152 so I kept them in the smoker til they reached 160 they turned out pretty good a little softer then I like but flavor is good

[Tenpoint5]

That's the best part about this sausage thing. You get to eat your experiments and you get to make more!. All in the name of trying to perfect a recipe!

[salmonclubber]

Yes Ten point I do like making sausage and have a few recipes that I really like and they seem to get better all the time been doing this for about 10 years now and never get tired of it always something new to try :-)