Venison Kielbasa Snack Stixs

[Tenpoint5]

I made up 10lbs of Venison Stixs. All stuffed and waiting for the Bradley to come up to temp.


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.

[westexasmoker]

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

[Tenpoint5]

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".

[deb415611]

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

[Mr Walleye]

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

[westexasmoker]

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

[Tenpoint5]

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.




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.

[sherlock]

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

[Smokin Soon]

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!

[Caribou]

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

[Tenpoint5]

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.

[easyridinole]

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!

[Tenpoint5]

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)

[Tenpoint5]

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

[Caribou]

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