I'm really wanting to make snack sticks but..

[Chili Head]

I have no idea what to use or how to do it :-\

So let me ask the guru's a few questions  :D

1. Whats a good grinder to get that wont break the bank?
2. Do I need a stand alone stuffer or will a grinder / stuffer work?
3. Where do you get your supplies from?
4. Is a PID a must have for sausage?
5. Where do I sign up for the smokeaholics 12 step program?

[Chili Head]

I should have read this before I posted  ;D

http://forum.bradleysmoker.com/index.php?topic=19878.0

[smokeitall]

If you have a kitchen Aid you can get the grinder attachment for low $ and it works great.  I have been using it for over 8 years with no problems and I ground up 97lbs with it this last weekend.

I tried the stuffer attachment for it and it did not do well so I bought a grizzly 5 lb vertical for I think around $70.

I like getting some of my supplies from Penzeys, Butcher & Packer, Curleys Sausage Kitchen

PID sure helps for sausage, I can't imagine not having one.

SIA

[SL2010]

Chili head i just started my trip down this road and  i would start small one good piece of equip at a time like my grinder is a cabelas .5 hp and is slow for stuffing but thats the perfect speed for me a stuffer is off in the distance i am sure this is so much fun  i killed 10 pounds sticks in a week thats all want do grind and stuff have fun and a good holiday

[goblism]

This all depends on how much you think you will want to do, if you are going to want to do whole pigs or several deer a year than plan on getting some bigger equipment.

Right now I work with a family that has butchered 7 pigs since last April (and they took 3 into the locker as well)  They just got a #22 grinder from cabelas whereas before I was bringing a #22 LEM for them to use.  They probably could have gotten very good use out of a #32 or #42 but it wasn't worth it for the increased price.  
On the otherhand my uncle butchers a pig every 2-3 weeks (150-300lbs...varies depending on why the pig is being butchered, broken leg, belly rupture, need some roasts)  We are thinking about selling his #22 LEM and getting a #42 cabelas just for the fact that we do a lot of hogs as well as a lot of deer.  We have done a few 30-50lb batches as well as a couple 100lb batches of SS.  I wouldn't suggest a big grinder if you plan  on only making 5lbs at a time before there is some meat left in the grinder when your done.  

I don't know if $330 is breaking the bank or not, but cabelas club members can get the #22 for $350-$20 for current coupon.

The next thing is buy a verticle stuffer (or build pikeman's water stuffer...no experience with his model).  This is hands down one of the better choices you can make with your sausage making.  I own a 5lb stuffer that I use for my snack sticks and a 15lb stuffer for SS, brats, ring sausage, and filling poly bags with just plan ground meat.  I would suggest the metal gears for the 5lb like on the LEM, but if your careful the plastic gears on the grizzly will be fine too (When you hit the bottom STOP, don't try and sqeeze an extra ounce of meat out.)

Make sure you have a good set of knives.  I absolutely love my forschner/victorinox knives.  If you do very much butchering such as deer/pigs/deboning you will want good knives.

A scale to measure out meat as well as spices.  There is a current thread on scales, I personally use a archery scale as well as a postal scale...everything is covered this way.

A PID is not necesarry but makes things a lot easier, you can set it and forget it.  You can make your own for like $50-60, but the one made my Auber has a lot of praise on this site.

Lastly I suggest getting a Maverick thermometer, I just ordered a et-732 with the current discount.  You want to know when your snack sticks are done.  

Now to be 100% honest all you need is a cheap grinder with a stuffer tube attachment, it would be 10x cheaper, but probably 10x as hard.  That 100lb batch of SS took a little under 2 hours from getting the spices together to having them ready to go in the smoker (let them sit overnight) The kitchenaid attachment is not that great but it would work well enough for you to figure out if you like making your own sausage.
That 100lb batch of SS took a little under 2 hours from getting the spices together to having them ready to go in the smoker (let them sit overnight)   I don't even want to think about how long it would take to make a 100lb batch with a kitchenaid and without a stuffer.

The places I get my supplies mostly from are Allied Kenco and Butcher and Packer.  I have ordered some Witts spices from daves butcher supply.

[Chili Head]

Thanks for all the insight everyone. Lots to think about and research. Soon I'll be making my own :-)