20 Lbs. of Willie’s snack stick. 17 Lbs. elk with 3 Lbs. pork fat and a little extra pepper flakes. . Dried 1 hour then smoked 3 hours then sous vide at 152 degrees for 2 hours. Came out great.

Just did a 25 lb. batch of smack sticks with willie’s seasoning and came out great. Dried for 1 hour in the smoker then add smoke for 4 hours and finished sous vive at 152 for 2 hours . Came out great. And the meat that didn’t go through the stuffer I used the jerky cannon to make jerkAronni. and did it in dehydrator and also came out great.

Had a couple of good low tides last weekend so went a collected some mussels. Steamed them till they opened then a quick brine and into the smoker then pressure canned then. Great just out of the jar or adds a little of flavor to chowder.

Had a couple of nice days and it looked like the lawn needed mowing. Not any more. I named them Summer sausage and pepperonni.

Did a little test batch of smoked boudin this weekend, Will be trying some hot off the grill tomorrow.

mdseaside

Thanks to a law change here in Oregon You can take your road kill and harvest it.
Good friend clipped a nice 4x4 black tail so I helped clean and butcher it with him so I made a 25 lb. batch of Willies snack sticks. Came out great.

I rinse then soak for one beer then rerinse and pat dry. Works for me.

Happy New Year to All.

Moose_MI After the sticks dry in the smoker for an hour or so I start adding smoke for about 3 to 4 hours untill they have a nice color. Then I vacuum seal them and place in my container and add preheated water around 160 degrees and set the sous vide at 152 degrees for 2 hours. Then soak and rinse with cold water for about 20 minutes. The take out of the bags and air dry with a small fan for about an hour to help dry and set the casings.

@ndmike Around here a 10 =4+6pack.

It just depends on your taste. Sous vide snack sticks come out more moist and A little more flavorful. I use natural casings and they still have a nice snap when you bite into one. I do vacuum seal them before I sous vide. My smoker also has an internal fan that helps in the drying process. I dry for about 1 hour at 140 then smoke for 4 hours at the same temp. Pull them out and bag and seal, and sous vide at 152 for 1 hour and 20 min. This is for a 20 lb. batch. for smaller batches you could cut down on the time. On your next batch you could pull a pound or two after the smoke time and give the sous vide a try. then you can see for your self and make a decision on which you prefer.

Just as a side note: I always keep my “pink salt” clearly labelled and stored away from any other salt. As I talk to people about sausage making and I refer to “pink salt” they ask if it the same a Himalayan salt that is now found almost every where. So I explain the difference to them. I would hate to have someone grab my pink salt thinking it was the other pink salt and become ill or worse. Just saying.

I just keep it is a 1/2 pint jar with a good air tight lid. Works great for me.

Jonathon
Here is the finished Polish sausage. Smoked at 140 for 4 hours then sous vide at 155 for 2 hours. Next time I think I will vacuum seal before sous viding. Seemed to lose some of the smoke flavor. But all in all came out great. Thanks for the advice.

I always cold smoke my bacon. As long as use the required amount of curing salt per pound of belly there is no problem.

As soon as I sent the reply I thought of Upper Peninsula. My wife’s best long time friend moved there about 5 years ago. But no I am a born and bread Oregonian.

I have had good luck using the online bacon calculator for dry rubbing my bacon. The only thing I do differently is put 1/3 of the rub on and repeat after 4 days so the total time takes 12 days then rinse and soak in cold water for one beer. Then let air dry and cold smoke for about 4 hours or untill it gets a nice light brown color.

PapaSop When you decide to do bacon I have a very simple green horn way to do it. After many tries I found out the simpler the better. Would gladly share it with you.

I salute you my friend. The glass say’s it all.