Happy new year to you all

I want to thank you all for your responses
I’m going to try your ideas and see how it turn out. Thank you all Johnboy13

keend0 I hope that is right. Thanks for the info

I’m going to try sheep casing on my snack sticks
My question is can these be hung in a smoker for smoking and cooking and if so what length works the best

It will be next month before I do these but when I do I will post pictures

YooperDog
Thanks. I’m going to try this

Johnboy13 I think where I mess up was that I didn’t fine grind the 4lbs of pork trim

Johnboy13 I think where I mess up was that I didn’t fine grind the 4lbs of pork trim

Johnboy13

I didn’t use collagen casing it was 42mm hog casing I got from Walton’s

Grimpuppy just followed the instructions in the recipe on how to smoke and cook it

processhead
I started the smoking at 130 for the first 30 mins the 140 for 30 min 150 up to 170 at the end with a meat temperature 160
When you slice the sausage you will see chunks of pork fat from the pork trimming in the meat that was ground with the 3/16 grinder plate

Grimpuppy
Your recipe is all most the same but I used 10 lbs of deer meat and 10 lbs 80/20 pork butt and 4 lbs of pork trim
Which gave me a 70/30 mix
I have a lot of the force grind fat through out the sausage

The meat block was 10 lbs of deer meat 10 lbs of pork butt and 4 lbs of pork trim
1 ok signature smoked kielbasa season package
1oz sure cure
2oz smoked meat stabilizer
6oz sure gelmeat binder
1qt of ice cold water
Grind pork trim through 3/16 grinder plat twice grind deer and pork through 1/8 grinder plate
Stuff in36 mm hog casing
Smoke and cook and water bath as stated on the recipe

I made the smoked kielbasa with deer meat pork but and pork trim and followed the recipe as shown on there site
I’m really upset with the turn out the finish product . It was tough and very greasy.,and grinding the pork trim with the 5/16 plate then add when you add it with the seasoning is a bad idea and another mistake I think was making the mix a 30/70 I think a 20/80 mix would have better
I have a 25 lbs of this I’m thinking about dumping

Can you make up your sausage and use the smoke meat stabilizer all on the first day and still smoke and cook the falling day

I like to add more but I don’t want to over do it