You may remember last year I reported that I was going to sell my shot shell reloading equipment and buy sausage making equipment. I have done all of that and this weekend my SWMBO, aka Sweetie, helped me with our first intro by making Len Poli's Snack Sticks. I followed his recipe with the exception I used chipotle pepper powder instead of Cayenne. I also used 17mm casings instead of 22mm as I like the smaller sticks. It was a great learning experience with blowouts, etc but the end result was excellent. I will double the batch next time as this was a lot of work for the amount of sticks we ended up with. I used 3 pounds of venison and 2 pounds of ground butt. My equipment is a .75HP LEM grinder, 25-pound LEM mixer, Walton's 11-pound 2-speed stuffer and an Open Country (Bass Pro) 150-lb scale.
Ready to Mix...Sweetie helping
Ready to start stuffing
Stuffing done
Hanging to dry on my French Clothes Dryer
Cut up
Money Shot
The recipe says to let dry until they snap when bent..I left them on the counter for a couple of hours last night then all night uncovered in the fridge and they still do not snap when bent..how long should this take? Also appreciate any suggestions or guidance for next time....
