Meat Stick/ Sausage recipes and advice

CBECK61

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Jun 3, 2019
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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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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

Lil-Rokslider
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Jun 3, 2019
Messages
160
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
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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
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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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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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Feb 11, 2018
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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

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Nov 25, 2018
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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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