My Rights As An American Report post Posted September 10, 2012 Yesterday I made 5 pounds of taco meat (AWESOME!), 5 pounds of smoked snack sticks using mesquite and cherry wood and apple juice and 5 pounds of smoked summer sausage using the same method. Vacuum sealed and put away already!!! Share this post Link to post Share on other sites
stanley Report post Posted September 10, 2012 Wow! Looks yummy! S. Share this post Link to post Share on other sites
CouesWhitetail Report post Posted September 10, 2012 Awesome! You should post a "how to" for making the snack sticks and summer sausage. I am sure many people would like to read that. 1 Share this post Link to post Share on other sites
tjhunt2 Report post Posted September 10, 2012 Now you went and made me hungry. Boy does that look awesome. Recipe please! TJ Share this post Link to post Share on other sites
mitchel Report post Posted September 10, 2012 Looks yummy. Share the secret recipe Share this post Link to post Share on other sites
My Rights As An American Report post Posted September 10, 2012 I wish there was a secret recipe. Store bought recipe, home ground very fine multiple times with 20% pork and 10% beef. That is why the texture is so fine and not chunky or grisly. Stuffed with the grinder stuffer attachment, let sit overnight. Smoked in three batches yesterday. Turned out INCREDIBLE!!!!!!!!! Shocked at how well everything came out and tasted. 1 Share this post Link to post Share on other sites
KiLLAcOuEs Report post Posted September 10, 2012 You Say its incredible But you should send me a sample and ill be the Judge!!! HAHAA! 2 Share this post Link to post Share on other sites
reganranch Report post Posted September 11, 2012 Looks really good! Share this post Link to post Share on other sites
PRDATR Report post Posted September 11, 2012 Does it get smoked after it goes into the casing? Share this post Link to post Share on other sites
My Rights As An American Report post Posted September 11, 2012 Yes, after you let the stuffed casings sit overnight in the fridge to let the meat cure, then I stick it in the smoker/grill with wet wood chips and juice. The smoke lasts only about 20 minutes or so, which is needed on the front end, but then does not overwhelm throughout the process. Share this post Link to post Share on other sites
Big Browns Report post Posted September 11, 2012 That looks really good! Great job! How did you learn to do that? Share this post Link to post Share on other sites
My Rights As An American Report post Posted September 11, 2012 Honestly, that is only the second time I have smoked homemade sausage. It has been a learning experience, but the product is so much better than I thought. I will be doing this a ton more!!! In fact, my feeling is that now the product is in a state where if power went out for a period of time or something worse happened, at least the meat is already processed and if kept cool, would last a LONG time. Much longer than if frozen raw. Share this post Link to post Share on other sites
