For Christmas I got a meat grinder (Gander Mtn Brand). It also has the tube attachments to case sausage. One thing I was wondering about is if these work well to case sausage? I have no experience with this is the reason I ask. I'm also buying a sausage stuffer from Craigslist that has a handle that you press down and it shoots the sausage out the bottom. Shaped like a banana. I'm sure you guys know the one I'm talking about. Thought maybe it would work better. Thoughts?

Next question I have is seasoning. I was thinking for my first batch, I'd go with some store bought. You guys have any suggestions? Also would be interested in a good recipe.
Any help or suggestions would be appreciated.
James

I wouldnt waste my money on a push stuffer. There are many stuffers out there that do a better job for a little more money. As far as seasonings go we have the best snack stick recipe out there on the net. Its called Pepper Snack Sticks. https://www.friscospices.com/p-243-p...seasoning.aspx There are directions for mixing and complete smoking and cooking direction on the bag it comes in. As far as a good stuffer, we sell LEM brand they are very good and we can get replacment parts for them and stock a bunch of the wear pars in our inventory. If your just starting out get the 5# stuffer it work excellent and it will always have a value to you if you make smaller batches sometimes. Also if you need to stay at a lower cost I would get a Jerky cannon. these stuff sticks very good but also allows you to make skinless sticks. Plus this can always be used to make ground and formed Jerky. If you have any questions and want a discount on these items call me 800 762 6689 ask for Mike or Ben and let us know your from HuntingNet for the discount.

Thanks Mike or Ben. Be expecting phone call from me probably this week. I plan to order a few of your products and have a couple questions to ask as well.
Thanks bud,
James

Looking forward to your call.

Mike

2 1/2 pounds ground venison
3/4 pound ground pork
2 teaspoons canning salt
1 teaspoon Morton Tender Quick
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons cayenne pepper powder
1 teaspoon onion powder
1/4 teaspoon ground coriander seeds
1/4 teaspoon garlic powder


I like the meat mixture around 80/20 So if you want it more moist go to a 70/30.. Also for larger amounts adjust your measurements accordingly..


Mix all ingredients and until tacky.. rest in frig for a couple of hours while you clean up the work area..


You can use a jerky gun to shoot it ..Or insert into casings.. Put in frig overnight the longer it sets the better the flavors get.. No more than 24 hours.

Put on your smoker or in the oven for 4 to 6 hours.. Or 160* internal temp.. Cool on a rack and refrigerate... You can vacuum seal and freeze them in small batches .So when your hungry for a few sticks.. Pop on out and thaw...

If you're interested in making snacks snicks or any other kind of sausage for that matter and have questions look no further than friscospices. I called and spoke to Ben I believe it was. He spent several minutes on the phone with me to answered all my questions and helped me get all the products that I need, plus a discount. I haven't had a chance to make any snack sticks, but I feel I have a good game plan after talking to them and would feel comfortable calling back for more questions. Great business to deal with.