HOMEMADE SNACK STICKS.

hello everyone and welcome back it's a cold day here in Minnesota it's a good day to make sausages it's been years since I made sausages Melissa bought me a grinder for Christmas so I don't have to use a

homemade

one so this one will be a lot more professional than when I made it last time, but it's been a long time, so I'm going to make some

snack

sticks

. I wanted to try them. I've never made them before. Maybe I'll make some breakfast sausage. Maybe I'll make some sausages. I'm not too sure, but I'm going to grind up 25 pounds of meat and then we'll go from there.

This will not be an instructional video because until I do this I don't know how to do it, I have never used it. that grinder over there I've never made sausages with a sausage stuffer. I always took them straight from the grinder, so it will be all new to me. This meat is actually called partially frozen Steven in some places, but it said. I want to do it when it's really cold, so I have about 19 and a half pounds of venison and beef, so now I'm going to cut five and a half pounds of pork, so I have the 25 pounds of meat, all cut up. cubed now it said to have about 20 percent or a little more pork fat, pork or pork fat, so I'm on that, about that 20 percent, so we should be fine, so now it's the moment. to grind it, we'll first grind it through the thick plate, which is about a quarter of an inch and then we'll drop it down to I think it's about three.

I don't know what it is anyway. the coarse and the fine, first we will do the course and then we will pass it through the fine. I saw this trick on a YouTube video to get the last part of that veto, they said: put bread there, it will push the rest of the wine as soon as you get the bread, you stop there, let's go normally and I'm going to change the plate here for the fine, double ground is ready now I put the two containers of ground beef in the refrigerator. it's washed right now so the next step is going to be seasoning and now I think I'm going to have something for lunch so I took the seasoning here and I divided it in half because it weighed 425 pounds so now each of these weigh identical. put it on the scale here and I got them exact and now I'm going to do the same with the cure.

Now I'm going to add this here to a cup and a half of still water and then I'm going to mix all of that into 12 and a half pounds of meat, he said mix it all together for about six minutes or until it gets very sticky and comes together, which did about four minutes, but I still probably mixed it for a total. of maybe seven minutes and it's a really good mixture, it gets so sticky that when you have the rubber gloves on, it takes them off. Eventually you are there with your hands. I think next year I could do it, if I like it.

I could buy one of those, the normal meat blenders think it would be very useful, well I'm here now, the thing is things are totally different to when I used to do it years ago, we used to soak them and feed them with the tube and everything, like that what is reform comp A couple of YouTube videos, so it should be a professional, we'll see what happens. I think it's almost easier if you start it up faster and keep holding it, keep a light pressure here so it fills when you do. slowly tends to I don't know, it's like you're wasting too much time on it, well it looks like the first five pounds are almost done here, that's actually in the dance, I guess you'll see a little more of this, but I'm using these cases that come with the

snack

kit and I forgot that I also ordered these that are smoked, I think they are callaghan or whatever, I already have another one loaded to do it like this here, but this looks more like a snack. stick around so if I'm going to make this again I would probably automatically start with the darkest ones you might as well make it look like something you buy at the store well now I have them all here on the smoker shelf but this shows I want to make them a little bit shorter so they fit a little better here.

I think for this last batch I'm going to try these smoked ones. I'm not sure, but these might even be a little smaller than the others. The ones that didn't say what size they were and that they came with the snack stick kit, this one here I ordered a 21 millimeter saw or maybe these were 19. I checked these are 19 millimeters so maybe they're a little More smalls. I have all. of them loaded into the smoker. I have both plates warm because it's only around zero degrees now. 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 after that I'll take it inside and we'll finish it in the oven.

I just have the meat sensor stuck in the little hole I have in the door of the smoker. You can see it's running at around 1:22 or so, soon it will have been in for two or three hours. I'll put it in the oven here once we put it in the oven. I read those instructions and it said: set the oven to 180 degrees and place the probe in one of the sausages and when it gets to 158 that's when it's done, so adding this up won't take long because that reading of 121 or 22 degrees is at the top of the smoker, it will be much hotter at the bottom. roll so that one part is already pretty close, well I'll start taking 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 Take out one of the top ones first because they were already smoked shells which will allow you to get a little more smoke color. Let's put this probe on one of these just to see this is the top, so it's going to be the coolest. but we're supposed to put it in the center like this, it looks like we're about 95 degrees in there, so the oven is preheated, so we'll wait until they want 158 ​​I don't know, I'll just go 158 160 there, well, everyone, it was a couple days later the snack

sticks

I made, I made them all that night, they finished just before midnight, well then I had to get some sleep and then I woke up the next day and I still had half of that ground beef and it was ready to go so I made breakfast sausages and sausages after making them all and putting them in the smoker and smoking for a few hours and then packaging them up and putting them in the freezer.

That day it practically skyrocketed. He was around so I didn't finish this video yet then and today I got up and Zack and I went ice fishing. It's very cold today, but we had a pretty good time, caught a couple of good fish and this bigger one. here it's exactly 30 inches long and it's a nice northern pike, so there's been plenty of time for people to try these sticks anyway. I gave a package to my mom and dad, a package for Emily and Jason. Xander came here and he's a daph. Of these I gave a package to Zachary for him and Samantha today everyone loves snack sticks so I ended up with 12, 12 and a half pounds of meat and it came out about a hundred snack sticks when it was all done. and I just took four out of the freezer.

I still have eight in the freezer here and I'm going to try not to eat them all before I go to Louisiana so I can bring at least four or five packages to have. with Melissa thank you so much for watching everyone. I'll see you in the next video.