MMMMMMMM Delicious (you wish you were here)

knitepoet

Bought a new sausage stuffer, because the one I have that looks like a 3" plumbing elbow SUCKS.

As tough as it was stuffing the 1.5" summer sausages I made the other day with the old ones, I KNEW the 19mm casings for meat sticks would be damned near impossible with it.

New vertical stuffer arrived a few days ago, so wife brought in 10# of ground venison from the deep freeze. Got it thawed in the fridge and today mixed in the LEM Backwoods meat stick seasoning.

Got the edible collagen casings stuffed, 4 hours in the smoker and viola'


No, that's not all of them. just the first batch I'd cut apart.

They are DELICIOUS!!

Zee

Looks good. 

knitepoet

Here's the new sausage stuffer. Only recommendation is a c-clamp large enough to secure it too the table/bench you plan on using it on
https://www.amazon.com/gp/product/B00OBXZ9EY/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1


Here's the seasoning I used
https://www.academy.com/shop/pdp/lem-backwoods-snack-stick-seasoning#repChildCatid=659269?campID=606107900&groupID=31501985238&device=c&productID=023195571&gclid=EAIaIQobChMIj_T8zc3N3gIVmoKzCh2JKgYDEAQYASABEgIShfD_BwE

and the casings
https://www.academy.com/shop/pdp/lem-19-mm-edible-collagen-casings-2-pack#repChildCatid=404710

This is a similar version of the stuffer I  replaced.
https://www.amazon.com/Weston-Sausage-Stuffer-3-Piece-3-Pound/dp/B000ZMFG1G/ref=sr_1_18_sspa?s=home-garden&ie=UTF8&qid=1541982903&sr=1-18-spons&keywords=sausage+stuffer&psc=1

knitepoet

Zee said:

Looks good. 

Thanks, they ARE

knitepoet

Thanks

 we think so