ND Mike I live in Homer Alaska and hope u you ou land one like this 120 lb one I got Wednesday on my boat. 52 lb of fillets.

GWG8541 I have made 2 attempts so far with name brand trail bologna mix and neither was even close to Troyers. I can make great snack sticks and summer sausage but still lacking on a great trail bologna.

GWG8541 I grew up in Ohio eating Troyes Trail Baloney and would love to be able to make my own as I only get back to Ohio once a year. If anyone has a good recipe for trail baloney that tastes like Troyes please share it with our group.

I hope the additional 5” in length will not be that much additional resistance. Will let you all know. With the turntable and a large stainless steel bowl I should be able to do almost a whole 25 lb batch with one string of casing

Austin just mentioned about the increased resistance the longer you get with a stuffing tube so I will see I really like the idea of putting a whole length of casing on the tube when making snack sticks. Will see and let you all know

Great idea never thought of that and I agree about the golf club. I bought my stainless tubing on internet very cheap. I was worried about no taper with the fender washer but you are the 2nd person who has done it with a fender washer so it must work. Thanks for the reply

I have already ordered the stainless steel tubing but having a hard time figuring out how to make a nice tapered attachment to 2 1/8” dia. Already thought of stainless steel fender washers but would like some taper.

I want to find 8mm and 10 mm diameter stuffing tubes for my stuffer for snack sticks that have a 2 1/8” diameter base and that the tube is 12” long so that I can get a complete length of casing on it. I hate to break a bundle of casing when I start out, does anyone know where I can find one? Have searched your store and the internet and can only find them with 7” tube lengths.

I have been using Con Yeager spice Company Circle S Binder for years for a binder and believe in it, but when I run out I use Powered Milk and still get great results. In both cases I use 1lb for every 25lbs of meat/fat Mix. and 1 oz of Sodium Phosphate and 1 OZ Cure salt. I think the most important aspect of making summer sausage and snack sticks is protein extraction and I feel that by grinding my fat first at 1/8" and then grind the meat 3/8" and then thoroughly mixing the two keeping them very cold and then regrinding them them 1/8" then adding the binder, spices, cure salt and sodium phosphate mixed together in cold water then again thoroughly mixing them in the product. Thanks to all the Watlons for all the How to Videos and forums I have learned many tricks and the best time saver is the Hot Water Bath for finishing off Snack Sticks and Summer Sausage. I get my product to 130-140 degrees in the smoker and then do a water bath in a big stainless steel steam table pan on my propane burner and get water to 160 -165 degrees and in a matter of minutes it is done.

Might have been hot spot in Smoker

BRYARRR_80 20 lbs lean meat 5lb beef fat. Grind fat 1/8” then grind meat 3/8 then thoroughly mix meat and fat then grind mixture 1/8” then add spices,water,cure, and binder. Hand mix very thoroughly . I Only use Con Yeager Circle S binder or Powered Milk as binder. 1 lb per 25 lb of product. Also I keep ingredients very cold throughout process and stuff. This process has consistently given me great results whether snack sticks or summer sausage.

goatherder I have used 1 lb of dry powered milk as a substitute for binder on 25 lb batches of summer sausage many times and it works great.

Ronald Shrout

I Was totally surprised looked like any other animal I boned only this one had lots more fat to trim

I have been using beef fat exclusively for my summer sausage and snack sticks and would have to do a batch with pork fat to compare. Please send me your meat to pork fat ratio for 12.5 lb and I can try a batch and see if I can see a difference . I will make 2 ea 12.5lb batches and compare. Personally I have never been able to tell the the difference between the meat I use, I have used Caribou,Whitetail and Sitka Black Tail Venison, Moose, Elk and Beef and can’t tell the difference in flavor of the finished product. I am planning on trying Black Bear this year with Extra Precautions to ensure it will be trichinosis free as our bears are well known to carry it.

JohninPa
I don’t use any pork butts on my snack sticks, just 20lb lean venison, 5lb beef fat, cure salt, Seasoning and binder and they come out with a nice crisp texture

Ronald Shrout

if you are trying of Finnish of summer sausage or snack sticks you dont need a sous vide, just a metal pan big enough to put the product in covered in water and set it on some kind of burner and heat water to 170degress and adjust burner to keep water between 165-175 degrees. the heat transfer in water is way better than air in an oven

Is it possible that you could video it and add it to your how to video clips? Your how to video clips are Soooo helpful

Dave

Did my first batch of Summer Sausage and Snack Sticks with Alaskan Mountain Goat. At first I was hesitant to use Wild Goat meat for sausage but was assured by my friends it was great meat so off I went. We made 25 lbs of summer sausage and 25 lbs of snack sticks and it turned out great. I have found that if the meat is properly taken care of and you are making a smoked cured product you can not tell the difference between, Elk, Moose, Venison, Caribou and now Mountain Goat. I am going to try black bear this spring, BUTTT I will be Especially sure it has been frozen at the right temperature for the required amount of time and that it is cooked to 160 degrees as trichinosis is very prevalent in bears in Alaska. Also I would never try to make anything out of Caribou that was in the Rut as you cannot get rid of the Smell.

I grind twice for summer sausage and snack sticks, but I grind my fat first with 1/8 then change plates and grind the meat 3/8 or 1/4 then I thoroughly mix fat with the ground meat and then regrind the two together as I feel that this gives me a better distribution of the fat.