Meat Stick/ Sausage recipes and advice

CBECK61

Senior Member
Joined
Jun 3, 2019
Messages
112
Hey guys.

I'm hoping to make about 100lbs of meat sticks/sausage out of ground Elk/Deer/Antelope. I have a #12 LEM grinders as well as a kitchen aid with the grinder attachement as well as 2 big traegers. I make all my jerky out of whole muscle meat and have a excess of ground that I want to do some sort of meat snack sticks out of. I'm not opposed to buying a sausage stuffer of some sort if need be. I would like to get some recipes and advice on the meat sticks and potentially some summer sausage. I will probably do a few trial runs of 5-8 pounds each before I do a couple large batches. Let me know any advice I can get or some good recipes.

Thanks!
 

Team4LongGun

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Aug 4, 2019
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179
You will DEFINITELY want to get a stand alone sausage stuffer.
There is a similar thread on here from a few months ago you may get some more info from
 
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CBECK61

Senior Member
Joined
Jun 3, 2019
Messages
112
You will DEFINITELY want to get a stand alone sausage stuffer.
There is a similar thread on here from a few months ago you may get some more info from
Found the old thread. Thanks for the advice. I guess LEM will be getting more of my hard earned money. Didn't think about the need for more pressure than the grinder would throw out.
 

wytx

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Feb 2, 2017
Messages
686
Location
Wyoming
A bigger grinder would work with a Cyclone stuffing tube but your smaller one would have issues pushing the sticky meat out.
Our #22 works fine for grinding and stuffing but a sausage stuffer would be much faster.
 
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CBECK61

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Jun 3, 2019
Messages
112
Called a buddy who had made some and he recommended Waltons casings and seasonings. I'm going to pick up some of their high temp cheese as well unless anyone has a higher quality alternative. I'm looking at the 19mm collagen casings. Just had two buddies dog pile on to the mission with an additional 60-80 lbs of grind between the two of them.
 

jmez

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Jun 12, 2012
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Piedmont, SD
I'd use 21mm. They stuff easier and make a nice size stick. Hard to find an attachment for those little casings.

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jdubrr

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Joined
Feb 11, 2018
Messages
102
Location
Bellflower, CA
Called a buddy who had made some and he recommended Waltons casings and seasonings. I'm going to pick up some of their high temp cheese as well unless anyone has a higher quality alternative. I'm looking at the 19mm collagen casings. Just had two buddies dog pile on to the mission with an additional 60-80 lbs of grind between the two of them.
I like the jalapeño seasoning for the snack sticks from Waltons aisle added high melt ghost pepper cheese as well. They came out great!
 

WestexSBK

Senior Member
Joined
Nov 25, 2018
Messages
144
I’m a big advocate for AC Legg products. Love them. I’ve never done their jerky or stick seasoning. I have had the Hi Mountain stick seasoning and it was amazing.
 
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