Yes your content is top notch You Tube gold, the home crafting work and effort pay off is all the family enjoying. They looked super delicious. Plus great fun on the ice fishing this year, i jumped over to veiw the video. Best of luck both your and sons channels are great. As a grandad having the grandchildren makes home crafting effort that much more enjoyable.
Over here in Scotland we use a lot more water but add rusk as a binder , it doesn't stick to your hands so much, and using bread to chase the meat out at the end makes cleaning the plate a lot easier, cheers
I'm so glad I watched this .... I'm going to try the bread method next time.... seems like it would be a great way to get the rest of the meat out of the stuffing tubes... and make it easier to clean to boot.
I have the same grinder and stuffer. Both make sausage making a ton easier. As for mixing, the Cabela's meat mixer also works well. Sure beats mixing by hand and getting half frozen hands full of pain. Nice job on those snack sticks.
I use a 8 foot table in my garage. I've made some pipe leg extension to raze table up to counter hight .easy on my back that way I also use 3/8 copper pipe instead of trays I make my casings hanging so there about 8 inches above my propane heat. Then cut to length after smoking. Great video
Bought a meat mixer from Cabela's a few years ago. Only used three or four times, worth every penny!!!! Only advice, if you can get one to connect to mixer or has motor, go that route, if you plan to make sausage more often.
You'll get a better even smoke if you hang the sticks. Lastly, you can add a few ice cubes to the mix to help distribute the spice while mixing. You did a great job for the first time.
Your technique is just about spot on. I am new to snack stick making as well. The only thing I has seen others do, which makes sense to me, is to add the spice and cure before the second grind, mix well, and grind. Mix again to promote protein extraction for good binding and stuff. Some also let the meat rest for a day either stuffed or unstuffed before smoking.
Here is a couple tips for correct sausage making:1. Keep all your ingredients and grinder cool during production. Many times the grinder will get warm or even hot and will seperate the fat. If either ingredients or equiptment get warm , stop and cool off. 2. When you get a new grinder die and knife make a perminent mark on the die side the grinder knife come in contact with. It is important that the die and knife are used the same way every time. This will ensure cutting the product rather than smashing.3. I have found the best storage for the die and knife is in a baggie with corn starch. This keeps the moisture out and will stop rusting. My best suggestion - Cold is your friend - Cold ingredients, Cold equiptment
Agree! I always place the metal parts of the grinder (except the tray) into the freezer while I prep the meat. When ready to grind, I pull from the freezer and assemble the parts. The throat, knife, plate, all stay cold throughout the grind.
I am a So Cal boy and I have done this 2 times! I use beef and i grind my own meat too!. its amazing how great it all tastes smoked. I would like to try venison next time. Last time i made 1/2 with cheese and i put Tabasco sauce in there too. Soooo tasty! home made is the best. Store bought is garbage. Thank you for sharing Joe! :)
Joe that's the way I do it but I add High temperature cheese. I use double the amount most recommend. 1lbs cheese per 5lbs of meat. Everyone wants my sticks and summer sausage. I use Con Yeager kits.
Joe you may need a chamber vacuum sealer. its not those cheapo food savers that are horrible and cost a ton for the bags. The one I have runs $500 but it works sooo good. it can even vacuum seal water inside the bags. The bags are pre-made and you buy them by the box. They are so much cheaper than food saver and they hold better than the butcher paper in the freezer and you will never get any freezer burn. Just passing that information by you.
Looks good! Thanks Joe and Melissa, I’ve been eye-ballin that grinder, looks like a pretty good machine! Ok, one more thing added to my “must try” list! 😉
Living in Sweden you just can`t find good Brats in the stores so this year I made my own. It`s a little bit of work but well worth it. Next, a better smoker! May try to copy yours, looks like it works really good. Nice video!
Cut's down on the overall time if you just leave your snack sticks in a big ring instead of pinching them off to length and hang them in your smoker or leave them in a coil with some separation if placing on a rack. Then when done you can just cut them to your desired length for packaging.
Try Dukes brand shorty sausages. They’re all pork smoked sausages and they’re amazing. I make my own jerky but never tried sausage making.. ohh and brother if you want the best brats…. Johnsonville beef brats is what u want.
Joe, The reason you go to 158 degrees, (my target is 155-158 degrees, never over 159), is because Pork fat melts at 160 degrees, and then you get shriveled up casings instead of the fat plump casings. I've been making sausage my whole life, as a hunter and from a farm family, and what I've always done is when I smoke the meat is to keep the temperature prob in the ones closest to the fire box and when they start hitting that range I take them out and drop then into a cooler full of cold water to keep them from getting hotter. I leave them in there for about a half hour, before I hang them for a couple of days. That way I get good looking plump sausage, in whatever form I'm doing; sausage, brats, or snack sticks.
Yummy food, gonna be nice to snack on up at the tent in between meals in that cold ass temperatures this weekend to keep up that body heat. I bet those would be good mixed up in that homemade chex mix...... thanks Joe never seen it done at home like that always seen it done in a butchers shop, looks easy enough to do though. Have a safe trip up this weekend to the tent.
Neat. All my black bear aside from the hams and tougher cuts of moose and venison go this way. Never to date had a complaint. Yummy. Great stuff fella !
I bought that grinder on sale recently and I LOVE it. You've probably figured this out already, but I also kept hitting that selector switch to turn it off. Now I just hit the power button :-)
That was great Joe, i never use artificial casings but hog casings normally, better flavour and texture in my opinion. I make a lot of Sausages and smoked Sausages down here in Oz, normally from Sambar. If you are interested you can see how i do it with the one machine, mincing, piping and stuffing the sausage all in one, Aussie way mate. lol. Cheers and enjoy those great snacks. ATB Moose.
Never made those Joe!! I have just made jerky but never sausage or as you call it snack sticks. This may be something I need to look into more. Thanks for sharing and sorry it has taken me 7 months to watch this video! You know how it is, busy, busy, busy!! LOL Juddie - J & J TOA
oh i know which youtube video you watched.....that guy is a hoot. i wish i had a fancy sausage stuffer i'd like to make some snack sticks myself. got 5lbs of venison from this years hunt just waiting to be made into jerky.
Not going to read all the comments to see if this has been said but first, very ambitious doing 25 lbs not knowing what your doing... Not knocking it... I am about to do the same this weekend. No idea what I am doing so this helped, thank you. For the bread thing... I have done that but I just saw another guy and he just took some of the already ground meat and shoved that back in. It gets that last chunk out. Same with the little die. No need for bread.
Oh I thought of something else....Those wild turkeys you got. Smoked um up and then ground up with some rice and sausage meat a can of beer and a hint of cajun spice and put in casings. That would be fine.
Great video man. I made 20lb today if venison snack sticks. Gonna cook tomaro
clean working space love that
"it's a cold day in Minnesota; it's a good day to make sausage". Truer words have never been spoken!!!
Yes your content is top notch You Tube gold, the home crafting work and effort pay off is all the family enjoying. They looked super delicious. Plus great fun on the ice fishing this year, i jumped over to veiw the video. Best of luck both your and sons channels are great.
As a grandad having the grandchildren makes home crafting effort that much more enjoyable.
that was so nice to watch ..just love your videos...
Awesome video and good job. I bet they taste very good.
Looks delicious.All that hard work and to give it away. You are very generous.
Melissa got you the perfect gift! Nice to see you enjoying it and sharing.
So much work!!!! And so much patience!!! I don't know how you do it but I'm impressed.
Over here in Scotland we use a lot more water but add rusk as a binder , it doesn't stick to your hands so much, and using bread to chase the meat out at the end makes cleaning the plate a lot easier, cheers
I'm so glad I watched this .... I'm going to try the bread method next time.... seems like it would be a great way to get the rest of the meat out of the stuffing tubes... and make it easier to clean to boot.
One of these days I need to do some of those. My mouth is now watering. Thanks! Good job. They look scrumptious!
I have the same grinder and stuffer. Both make sausage making a ton easier. As for mixing, the Cabela's meat mixer also works well. Sure beats mixing by hand and getting half frozen hands full of pain. Nice job on those snack sticks.
I use a 8 foot table in my garage. I've made some pipe leg extension to raze table up to counter hight .easy on my back that way I also use 3/8 copper pipe instead of trays I make my casings hanging so there about 8 inches above my propane heat. Then cut to length after smoking. Great video
Looks very tasty Joe! Thank you for sharing!
Excellent work, love your videos. Can't wait to make some of my own sausage and beef sticks.
Nice job Joe! Everything looks delicious! I have made snack sticks before,and they are always a hit! Thanks Joe.
Bought a meat mixer from Cabela's a few years ago. Only used three or four times, worth every penny!!!! Only advice, if you can get one to connect to mixer or has motor, go that route, if you plan to make sausage more often.
Happy to see the new grinder! Melissa knows you well. Thanks for sharing.
You'll get a better even smoke if you hang the sticks. Lastly, you can add a few ice cubes to the mix to help distribute the spice while mixing. You did a great job for the first time.
Your technique is just about spot on. I am new to snack stick making as well. The only thing I has seen others do, which makes sense to me, is to add the spice and cure before the second grind, mix well, and grind. Mix again to promote protein extraction for good binding and stuff. Some also let the meat rest for a day either stuffed or unstuffed before smoking.
Here is a couple tips for correct sausage making:1. Keep all your ingredients and grinder cool during production. Many times the grinder will get warm or even hot and will seperate the fat. If either ingredients or equiptment get warm , stop and cool off. 2. When you get a new grinder die and knife make a perminent mark on the die side the grinder knife come in contact with. It is important that the die and knife are used the same way every time. This will ensure cutting the product rather than smashing.3. I have found the best storage for the die and knife is in a baggie with corn starch. This keeps the moisture out and will stop rusting. My best suggestion - Cold is your friend - Cold ingredients, Cold equiptment
Agree! I always place the metal parts of the grinder (except the tray) into the freezer while I prep the meat. When ready to grind, I pull from the freezer and assemble the parts. The throat, knife, plate, all stay cold throughout the grind.
Had my mouth watering! Looked so good!
OMG how cool is that stuffing machine!!
sitting here on a tuesday night and who knew that my entertainment would come from watching you make sausage and believe it or not i was entertained
Great video, very informative, they probably taste awesome too
Food good sure beats Jim Ross like video 😊
Looks great gonna have to try those.
I use ice to clean out the last bits of meat , just feed them slowly or it’s bind the ol grinder up! Thanks Joe!
Great job Joe!
I am a So Cal boy and I have done this 2 times! I use beef and i grind my own meat too!. its amazing how great it all tastes smoked. I would like to try venison next time. Last time i made 1/2 with cheese and i put Tabasco sauce in there too. Soooo tasty! home made is the best. Store bought is garbage. Thank you for sharing Joe! :)
Looks good.
Joe that's the way I do it but I add High temperature cheese. I use double the amount most recommend. 1lbs cheese per 5lbs of meat. Everyone wants my sticks and summer sausage. I use Con Yeager kits.
Nothing says "I love you" like a meat grinder for Christmas. :) Looks good, Joe. Thanks for sharing.
You did a fantastic job making those.
Great work
Joe you may need a chamber vacuum sealer. its not those cheapo food savers that are horrible and cost a ton for the bags. The one I have runs $500 but it works sooo good. it can even vacuum seal water inside the bags. The bags are pre-made and you buy them by the box. They are so much cheaper than food saver and they hold better than the butcher paper in the freezer and you will never get any freezer burn. Just passing that information by you.
John Padilla my food saver works great and I like making my own size bags
Looks delicious 👍🏼
Could you please make a video about how you made the smoker cabinet and how it works?
This is the best video I have on when I made this smoker. Thank You. ua-cam.com/video/Nqr45vma3fU/v-deo.html
OMG yummy! Looks delicious.
Tip when doing sausages do on stainless tray or table oil it it will then let sausage flow nicely as you feed it
You can also just flick water Michael, that works real well and i have many examples on my channel. Never lets me down mate. Cheers Moose.
That was great. They look so good.
Love these vids thanks for posting
Can always count on you to amaze me looks fantastic!
Use oil to put on your feeder so you can slide your casings down without messing them up.
Great Video
Great work !! Would love to try in my smoker
Looks good Joe, going to try some myself.
Great video buddy!
You mean to tell me you sleep.lol....you are one on the go person...seems like you have no time to sleep...awesome video....
Looks good! Thanks Joe and Melissa, I’ve been eye-ballin that grinder, looks like a pretty good machine! Ok, one more thing added to my “must try” list! 😉
Living in Sweden you just can`t find good Brats in the stores so this year I made my own. It`s a little bit of work but well worth it. Next, a better smoker! May try to copy yours, looks like it works really good. Nice video!
Cut's down on the overall time if you just leave your snack sticks in a big ring instead of pinching them off to length and hang them in your smoker or leave them in a coil with some separation if placing on a rack. Then when done you can just cut them to your desired length for packaging.
Hint Hint...Lay them on the smoker rack before you link them so they will fit your rack better.. they looked tasty, nice grinder, Melissa did good.
Looks delicious Joe wish I had some lol.
Wow SNACKSTICKS! They could have been made just for me!!! atb Joe - snack
That was cool
Nice Job!
Try Dukes brand shorty sausages. They’re all pork smoked sausages and they’re amazing. I make my own jerky but never tried sausage making.. ohh and brother if you want the best brats…. Johnsonville beef brats is what u want.
Joe, The reason you go to 158 degrees, (my target is 155-158 degrees, never over 159), is because Pork fat melts at 160 degrees, and then you get shriveled up casings instead of the fat plump casings. I've been making sausage my whole life, as a hunter and from a farm family, and what I've always done is when I smoke the meat is to keep the temperature prob in the ones closest to the fire box and when they start hitting that range I take them out and drop then into a cooler full of cold water to keep them from getting hotter. I leave them in there for about a half hour, before I hang them for a couple of days. That way I get good looking plump sausage, in whatever form I'm doing; sausage, brats, or snack sticks.
Looks good!!
You really love that filet knife. I had to go out and buy one myself. Keep producing great videos.
Next summer sausage! I have the same grinder it's awesome....great job!
Yummy food, gonna be nice to snack on up at the tent in between meals in that cold ass temperatures this weekend to keep up that body heat. I bet those would be good mixed up in that homemade chex mix...... thanks Joe never seen it done at home like that always seen it done in a butchers shop, looks easy enough to do though. Have a safe trip up this weekend to the tent.
Yes , I saw that trick on Earthiness approach
Thanks Joe for letting me learn along with you.
Neat. All my black bear aside from the hams and tougher cuts of moose and venison go this way. Never to date had a complaint. Yummy. Great stuff fella !
2 righteous undertakings, smoking meat and pike fishing!
I bought that grinder on sale recently and I LOVE it. You've probably figured this out already, but I also kept hitting that selector switch to turn it off. Now I just hit the power button :-)
Sure wish I had a snack stick!
120 Degrees what my car temp reads yesterday here in AZ..so i could just smock my own snack sticks right in my car...lol
Thanks Joe now i am hungry have a good day be safe.
Damn Joe, looks fantastic!
That was great Joe, i never use artificial casings but hog casings normally, better flavour and texture in my opinion. I make a lot of Sausages and smoked Sausages down here in Oz, normally from Sambar. If you are interested you can see how i do it with the one machine, mincing, piping and stuffing the sausage all in one, Aussie way mate. lol. Cheers and enjoy those great snacks. ATB Moose.
You need to figure out the recipe for a bunnings sausage. That's the recipe i am really interested in lol. Just horrible for you aussie sausage, yum.
I like to do both grinds with the coarse disk for a better bite.
Awesome waiting for you to do the pike fishing that's how I found you couple years ago
Forget about your sausage making ability!
I love your smoker!!
Do they offer them on Amazon yet???
Joe and his general purpose filet knife. :)
You really need no other knife. LOL.
Never made those Joe!! I have just made jerky but never sausage or as you call it snack sticks. This may be something I need to look into more. Thanks for sharing and sorry it has taken me 7 months to watch this video! You know how it is, busy, busy, busy!! LOL Juddie - J & J TOA
I want some! LOL
YUM
lol love the comments I cant wait to try making sausage. got the smoker just need something to stuff them with.
Those looked better than the hunters sausage my dad buys @ Costco! Wish i could taste one...
Hells yeah! 🤘
Damn made me hungry!!
oh i know which youtube video you watched.....that guy is a hoot. i wish i had a fancy sausage stuffer i'd like to make some snack sticks myself. got 5lbs of venison from this years hunt just waiting to be made into jerky.
that is so cool
Joe, you remind me of Ewell Gibbons,
Enjoyed your video. You used 2 different casings for the meat sticks, which one did you prefer
?
Northerns are great to make pickled fish with
Not going to read all the comments to see if this has been said but first, very ambitious doing 25 lbs not knowing what your doing... Not knocking it... I am about to do the same this weekend. No idea what I am doing so this helped, thank you. For the bread thing... I have done that but I just saw another guy and he just took some of the already ground meat and shoved that back in. It gets that last chunk out. Same with the little die. No need for bread.
Can’t wait for the how too!
Oh I thought of something else....Those wild turkeys you got. Smoked um up and then ground up with some rice and sausage meat a can of beer and a hint of cajun spice and put in casings. That would be fine.
Dang, Joe!
THIS is "Northern Seclusion" at its finest...
Next time you should make some potato sausage too... We all know how much you love potatoes 🥔
about halfway through watching this vid I had to run to the toilet .... LOL
Wow! That seemed like a lot of work! I think I'd want another pair of hands to get through a job like that.
It would be easier with two people for sure. At least it would be for me, I could just be the supervisor. LOL.
Now i really need to try this since i just got a deer yesterday
You need to go to primetime and do a cooking show.
Looks good!!