Gregs Spicy Mini's

[NePaSmoKer]

Mixed up 5 lbs of Gregs spicy recipe yesterday. I added a tad more heat to the mix.



Re mixed and added 5 tsp ECA

Now stuff time.



Made em into mini sticks.

[pmmpete]

When you stuffed these sausages, did you stuff a long section of casing, and then tie string around the casing every couple inches and tighten it to separate the links?  Or while stuffing the casing, did you pinch the casing every couple of inches to create a section with no meat, and then tie the string around the pinched area?  If you tighten the string around a stuffed section of casing, can that break the casing?  What kind of casings can and can't handle being cinched in with string when they are stuffed?

[mikecorn.1]

I like the
Questions ;D


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[NePaSmoKer]

I stuff a length to my orange tray, tie it there and stuff another the same. Tie and cut, start next length and continue the same with all. I then tie in the middle and then into smaller links. Csings wont break if ya know what your doing.  ;D

I dont pinch casings, it creates an air pocket. I tie or twist right thru the meat. You can tie any kind of casings. Twisting collagen is pretty tricky though.


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[viper125]

Looks very good. And i've been doing the same thing since seeing it here. I only twist the natural casings. I like the way the ends look from tyeing and its so much easier. They don't untwist either.

[NePaSmoKer]

Spicy spicy mini mini  :o

Cooling now. Bout an hour will twist em apart and paper bag em.

[SiFumar]

I got the next question???
Looks great! I always add extra pepper flakes to mine when making them. I know Greg's Spicy Sticks has ECA in the recipe as "optional" and 1 Tbs per 5lbs.  Why do you add more? I always appreciate you taking the time to answer questions.

[NePaSmoKer]

I got the next question???
Looks great! I always add extra pepper flakes to mine when making them. I know Greg's Spicy Sticks has ECA in the recipe as "optional" and 1 Tbs per 5lbs.  Why do you add more? I always appreciate you taking the time to answer questions.

Normally ECA is added at 1 tsp per every pound of meat.

Here they are, aint they cute  ;D


Still learning the camera functions....Yikes

[SiFumar]

They are cute..lol!  And thanks!

[devo]

Rick...me thinks you spray painted those little suckers. Those pictures are bright, I need my sun glasses  8)
Look great Sir

[viper125]

Those look very good! And I like the idea of the smaller sticks. With all my grandchildren they may last a little longer. Great Idea! And the pics are excellent also! Nice camera!

[cobra6223]

Rick it is so cool what you do with sausage, you make it more of an art than a hobby. I think that's the coolest thing. Once again another great looking batch of sausage.

[SouthernSmoked]

Oh Heck Yeah, I like!!! Nice job Rick!!

[Sam3]

Fantastic as always!

[mikecorn.1]

Those turned out great!!


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