I took your advice and hand packed the sausage in 1 and 3 pound fibrous casings. I am a tad confused by my finished product. I started with 21.5 pounds of ground venison (10% beef fat from the butcher), and added 3.5 pounds of pork fat giving me 25 pounds of meat. I added the seasoning pack (Willie’s snack mix), cure, carrot fiber and 2 quarts of water. That should give me roughly 30 pounds of product. I weighted as I cased, and ended up with just shy of 33 pounds. Wasn’t a big deal, I just had to prep one more 3 pound casing to finish up but I am not sure of the source of the extra weight.

I tried my single largest batch of venison sticks. Every thing is mixed, but when I started stuffing them a big problem arose. The kitchen aide stuffer just wasn’t able to push through enough, and it ends up making a mushy mess. So I ordered a new stuffer that should be here Tuesday. Does anyone see any problem with my leaving the meat sitting in a zip lock bag until Tuesday evening to case?

I am using a 25lb Walton’s snack stick kit with carrot fiber rather than sure gel?