It’s a vinegar, oil, and spice marinade, very popular in upstate NY. Usually chicken cubed in 1"ish pieces and marinaded for a few days, grilled on kabob skewers, and served on a sausage roll. We do halves of game birds, marinade in 2gallon zip locks then indirect grill. Keep some of the marinade to baste with since wild birds are very lean.
https://www.amazon.com/Salamidas-Original-Spiedie-Sauce-Marinade/dp/B000RY8Z88/ref=sr_1_fkmr1_4_s_it?s=grocery&ie=UTF8&qid=1531511577&sr=1-4-fkmr1&keywords=county+fair+chicken+spiedie

@jonathon
Jon I’m shocked that you didn’t lean on your upstate NY past and try Spiedie sauce. We marinate halves of any game birds for 24-48 hours just like chicken and grill over indirect heat, sear to finish. If you cube the breasts and skewer them, they would make a great sandwich. If you need a care package from the ROC, you know who to call…

We just don’t do many steak and we have 3 grinders…when all you own is a hammer everything looks like a nail! I’m going to try roasting some and I’ll make a steak butter for on top so it will melt in…lots of research to do!!

This sounds great, I’m going to defrost some bones and grab a point to grind, if you can believe it we don’t have a bandsaw…so i’ll have to get creative in freeing the marrow. I think I’m going to chunk the brisket and just grind the marrow right in with it. We’ll see how this goes!

Jon,
Do you roast the bones first? Split in half lengthwise? I have about 50# of beef bones from a cow we butchered just sitting in the freezer waiting for me to get inspired…this just might do it!!!
When you grind your own brisket how much trimming do you have to do?

I’ve tried every kind and type of stuffer and ultimately I ended up with a hydraulic stuffer and it still has trouble with 17 mm casings. My recommendation would be to never go below 21 mm casings on any Stuffer it’s just too hard on equipment unless you have a high-end commercial stuffer. Even with a hydraulic stop for I still have to add water to get the consistency just a little bit for dinner so will fit through the tube better. It doesn’t seem to have an impact on the quality of the product be there after it smoked.
It’s also easier to stuff fresh sausage like breakfast sausage for example the minute you add cure to a product it makes it stiffer so you’ll have to add more water without question.

Couple things, collagen is know for not staying linked. You can twist two links together to help they stay. What are you making? As far as overstuffing, it’s a feel thing- what stuffer are you using? Whether it’s off of a stuffer or off of a grinder you just need time to do a better job throttling the speed that the casing comes off with your thumb it comes with experience. Waltons has a number of videos online to help get a better handle on the stuffing is well I’d recommend watching it on with them.

I like to inject Italian dressing into chicken and turkey breast. And the garlic always get stuck in the needle so now I puréed it in the blender first and then inject it works great!!

@jonathon
We never use it in snack sticks. We use 50/50 venison and pork butt mix. Always come out juicy. Just don’t overcook them in the smoker.

@papa-gale
I’d recommend getting sausage makers book called great sausage recipes in meat curing By founder Rytek Kutas. It has the most complete listing of sausage recipes I have ever seen I use it all the time as a reference guide. It has every ethnic version of sausage like kielbasa is Polish bratwurst is German chorizo is Mexican and so on.
To answer your question which sausage is most popular I think it’s a regional thing. I grew up in the Dutch Amish part of eastern Pennsylvania which has a huge German influences… The Amish still do fundraisers to this day selling sausage with just salt and pepper in it 100% pork.
As for a mix I use 50% pork butt to 50% venison. Or I use 100% pork I’ve never experimented with beef. But I do love Lebanon bologna and it’s no available here in Rochester so it’s on the list.
Favorite casing has to do with what I making if I want something that has a nice nap to it I will use fresh casing if I want something they can withstand the smoker and hang and it has a lot of weight to it or use the collagen. I use Walton’s fresh 32 & 21. They are the best! Also use 32 and 19 smoked for snack sticks.