Tod osier
WKR
I’ve been making snack sticks the past couple weeks and they have been turning out really well. I’ve never made snack sticks, but I’ve made a lot of fresh sausages and fermented sausages like Landjaeger, Soppressata, Pepperoni, etc.
My son shot his first deer this year and wanted to make snack sticks. The donor:
First batches just out of the smoker – 15 pounds of Jagerwurst and 15 pounds of Hot Sticks:
Batch we did these this weekend, 15 pounds of basically Summer Sausage as a Snack Stick:
Cutting for packaging:
Ready for packaging:
New toys. We had been using an entry level chamber vac (VP 112) and upgraded to the VP 215 – what an improvement in speed, ease, quality and noise reduction. Also upgraded the stuffer from a 5 pound vertical to a 15 pound horizontal.
I got these reloaded for him on Friday for next year, so hopefully they will be put to good use:
My son shot his first deer this year and wanted to make snack sticks. The donor:
First batches just out of the smoker – 15 pounds of Jagerwurst and 15 pounds of Hot Sticks:
Batch we did these this weekend, 15 pounds of basically Summer Sausage as a Snack Stick:
Cutting for packaging:
Ready for packaging:
New toys. We had been using an entry level chamber vac (VP 112) and upgraded to the VP 215 – what an improvement in speed, ease, quality and noise reduction. Also upgraded the stuffer from a 5 pound vertical to a 15 pound horizontal.
I got these reloaded for him on Friday for next year, so hopefully they will be put to good use: