HOMEMADE SNACK STICKS.Jun 06, 2021
hello everyone and welcome back it's a cold day here in Minnesota it's a good day to make sausage it's been years since I've made sausage Melissa gave me a grinder for Christmas so I don't have to use my
homemadeone so this will be a lot more professional than when I did it last time, but it's been a long time, so I'm going to make some
sticks. I wanted to try them. I had never done them before. I could make some sausage for breakfast. I'm not really sure, but I'm going to grind 25 pounds of meat and then we go from there.
This will not be an instructional video because until I do this, I don't know how. that grinder over there I have never made sausage with a sausage stuffing I always stuffed it straight from the grinder so this will be a new thing for me this meat is actually called Steven partially frozen in some places but it said I want to make it when it's really cold so I have about 19 and a half pounds of venison and veal, so now I'm going to cut five and a half pounds of pork. Well, I have the 25 pounds of meat cut into cubes. he said so I'm right at that 20 percent so we should be good so now it's time to grind it first we're going to grind it through the course plate which is like a quarter inch and then I'll drop it drop down I think it's like three.
I do not know what it is. Anyway, there is the thick and the thin. We're going to do the course first and then run it through the fino. I saw this trick on a YouTube Video to get the last part of that veto they said put bread in there it will push the rest of the Wine in as soon as it gets the bread then it stops there we go typically and I'm going to change the plate here to the fine the double grind is done now i put the two containers of the ground meat in the fridge everything is washed now so n The next step will be to make the seasoning and right now i think i'm going to have lunch so i took the seasoning here and I broke it in half because it was 425lbs so each of these now weighs identically.
I put it on the scale. here and I got them exactly and now I'm just going to do the same thing with the cure now I'm going to add this here to a cup and a half of the still water and then I'm going to mix it all into 12 and a half pounds of meat well he said he mixed it all for about six minutes or until it got really sticky and came together which it did for about four minutes but still I probably mixed it for a total of about seven minutes and it's really good it gets so sticky that when you have the rubber gloves on, will take them off.
Finally, you're just there with your hands. I think next year, if I like it, I might buy one of those. the regular meat blenders think it would be very helpful ok im here now just in case things are bad ally different than when i used to do it years ago we used to soak and tube feed them and everything so its a compensatory reform, it just slides over some of them it has a little piece of plastic that it pops out this didn't do it Anyway i've never done this before but i didn't watch a couple half a couple youtube videos so i should be a professional.
We'll see what happens. and just go with it keep a slight pressure here so it just fills it up when you go slow it tends to I don't know it's like you're wasting too much time it seems like the first five pounds is over done here that it's actually in the dance let's assume you see a little more of this but I'm using these cases that came with the actual kit of
sticksand I forgot I also ordered these that are smoked I think they are callaghan or the guts whatever I already have another loaded to do it like this here but this one looks more like a snack stick so if i was going to do this again i would probably automatically start with the darker ones i might as well make it look like something you buy at the store ok now i have them all here on the smoking shelf. but this teaches me something I want to make them a little shorter so they fit here a little better I think for this last batch I'm going to try these smoky ones I'm not sure but these could be a little smaller the others didn't say what size they were that they came with the snack stick kit this one here i ordered a saw 21 mil or maybe these were 19 i checked these these are 19 mil so maybe they are a little smaller i have them all loaded in the smoker.
I have both hot plates on because right now it's around zero. I don't think it got above six degrees today and the temperature is dropping so I'm going to leave this here. for three hours and then I'm going to bring it inside and we're going to fi finish it in the oven. I just have the meat sensor tucked into the small pre-drilled hole I have in the smoker door. You can see it's running around 1:22 or so, so pretty soon you've been in for two hours. at three hours I'm going to put it in the oven here once we put it in the oven I read those instructions and it said set your oven to 180 degrees and put the probe in one of the sausages and when it gets to 158 that's when it's done so that adding this up won't take very long because that 121 or 22 degree reading is at the top of the smoker it's going to be much hotter on the bottom roll so part of it will be pretty close already ok i'm going to start to take them out one at a time and put them in the oven at 180 the smoker right now is running at 145 degrees that's up here I'm going to take the top one out first because they were tripe that's already smoked that we'll let these get a little more smoke color.
Let's put this probe on one of these just to see this. it's the top so it's going to be the coolest but we're supposed to put it in the center that way it looks like it's about 95 degrees there so the oven is preheated so we'll wait until they want 158 I don't know I'll just go 158 160 around ok y'all it's a couple days later the snack sticks I made them I made them all that night they finished just before midnight ok then I had to find myself. Slept in for a bit and then woke up the next day and still had half of that meat ground and ready to go so I made sausage and breakfast sausage after I made them all and put them in the smoker and smoked for a few hours and then packaged and in the freezer that day he practically got shot so i didn't finish this video yet then and today i woke up and me and zack went ice fishing today it's really cold but we had a pretty good time caught a couple of good fish and this one more The big one here is exactly 30 inches long, that's a nice northern pike, so there's been a long time for people to try these snacks anyway.
I gave my mom and dad a package, Emily a package, and Jason Xander came here and he's one of these daphs. Zachary for him and Samantha nowadays everyone loves snack sticks so I ended up with 12 12 and a half pounds of meat and about a hundred snack sticks were made when it was all done and I only got four of them out. from the freezer here I still have eight in the freezer and I'm going to try not to eat them all before I go to Louisiana so I can bring back at least four or five packages to have with Melissa thank you so much for taking care of everyone I'll see you guys in the next video
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