I've got a box

[goblism]

Ran out of ginger and nutmeg, so the whole Christmas sausage will have to wait until tomorrow




A little venison and beef fat/trimmings

[goblism]

Got them stuffed, pictures to come tomorrow

10lbs of secret recipe and 5lbs of Leggs.  Used the grizzly stuffer and the old cast iron for some too....modern verticle stuffers work much better for snack sticks, but my grandfather and his grandfather had used that stuffer to make brats back on the family farm years ago.

[pensrock]

I use my small 5 lb stainless steel stuffer for sticks and small batches of sausage. But I love my big antique cast iron stuffer for big batches.  :)

[goblism]

I use my 15lber for bigger batches, like 100lbs of summer sausage or 100lbs of brats.  I don't have a stuffing tube that will take 18mm casings yet though for that stuffer.  Working with the old cast iron has a little more personal factor for me.

[classicrockgriller]

That's might nice to keep a Family tradition going.

Looking forward to the pics.

[RAF128]

Got them stuffed, pictures to come tomorrow

10lbs of secret recipe and 5lbs of Leggs.  Used the grizzly stuffer and the old cast iron for some too....modern verticle stuffers work much better for snack sticks, but my grandfather and his grandfather had used that stuffer to make brats back on the family farm years ago.

That old stuffer wouldn't be an Enterprise like this

[goblism]

Its not a enterprise/chop rite, it is actually a hibbard, spencer, and bartlet, same as the modern day true value.  I think they were sold as simmons for a little while as well.

[goblism]

Talking to pikeman about making a hydrolic stuffer like his except for a 6" model...can never have too many stuffers!

[goblism]

Here are some pics

Here is the first grind through the object that was in the box

Here is the secret snack stick recipe (little too much ice)

The Leggs

Stuffing with the grizzly

Before going in the fridge for the night,
10lbs secret

and 5lbs Leggs


These will go into the smoker tomorrow after work, then a hot water bath...unless i decide to just wait it out for 152 degrees....Than off to ice fishing they will go!

[SL2010]

How much time does the hot bath take off the stix cause mine are taking me about 8 to 10 hours  thanks

[goblism]

I did about 3lbs via the hot bath...not a fan of the texture this way...too moist, going to let them sit in the smoker for the whole time

[goblism]

Well they are done, pid acted up a little in the cold and my temps shot way too high, still tasted pretty good.  I would rate the Leggs as a 6/10 for flavor and the secret recipe a 8/10.  Have made better ones in the past, but i think the temps soaring caused a little fat to melt out.  You can see the yellow streaks on some sticks where they got too hot

Fresh out of the smoker

Cut up

Comparison of the two kinds, Leggs on left

some burnt ends from the high temps

[Tenpoint5]

Burnt ends + beer equal good eats most times

[goblism]

Burnt ends are almost gone...a little nordeast makes them slid down a little easier



Please excuse the purse...she just got home

[jiggerjams]

Nice job Gob   :)  How did the grinder do for you?

JJ