So I pulled 15 chubs off of my WSM at 140 and put them in a turkey fryer pot without bagging . Everything worked great , fast and the casings stayed perfect, bottom line I guess is no need to bag. Thanks for all the info

I have about 20lbs of summer sausage on the smoker and plan on finishing in a sous vide for the first time , question is do you guys really vacume pack that much then sous vide ? I just read where the intake will get clogged if you don’t. Thanks

There’s a ton of snack stick seasoning and there all great, I really like the bloodymary snack stick one . I mostly use goose breast for brats. Our favorite was cranberry swiss , the apple was great also . There all good just make sure you put in the fat . When doing goose brats or sticks I like about 70/30

Elias We own a house in Eureka that we pheasant hunt out of , where if you don’t mind do you get these sausages

I would definitely like to try this but not smoke them, this would work for brats also , right ?

Dried cranberries, I buy them in the bulk section of our local super market

We always use goose for brats, our last batch we did Italian and our favorite which is cranberry / swiss , great sweet flavor. It also works great for breakfast sausage that we sometimes put in a crockpot with Velveeta and a can of rottelle , make an awesome hot dip. When I run it through my grinder I cut the breasts into about 1/4 inch strips , easy to spot the pellets’ that way, takes a bit longer but I’ve never had a pellet get to my grinder plate

Not sure I can get away, but it’s about 15 minutes from my house

lefty I’ll try that being in Minnesota yep it’s a little chilly with a nice snow storm going on now

I think it must be the fridge but really no way around it, they’re not wet before I put them in the fridge , I do use a carrot binder

I followed the ramp up temps to IT of 160, gave them an ice bath for around 5-10 min, let them sit out for a couple of hrs then I put them in the fridge overnight and the next morning the casing were soaked so I dried them off and sealed them and put them in the freezer. Today I took a pack out and when they thawed they were soaked again. This has happened the on the last 4-5 batches I’ve done , any ideas why so wet ?

Just wondering if when doing snack sticks or summer sausage do you guys go straight from the fridge to the smoker or do you let them come up to room temp

Joe Hell
Hey Joe , no ramp up in temp just straight 160. ?

Just got everything mixed up , looks like it came back real nice, definatly needed more water

Yep, I’m going to try the 22 mm I’m having a heck of a time stuffing the 19’s

The 10 lbs was left over from a 25 lb batch so I probably put in 1-2 qts of water, I will add more if needed . So I’ll season with cure the last 4 lbs , mix then add to the 10 lb batch, put in the fridge over night then smoke. I’ve never froze any so we’ll see , also using 22m casing
Thanks

I have 10 lbs of snack stick meat seasoned with cure that I put in the freezer a while back , I’m now thawing out for sticks . I want to add 4 more lbs of 80/20 ground venison to it , do I need to add more sure cure to the fresh 4 lbs then mix with the other batch or do you think the seasoned 10 lbs has enough