HOMEMADE SNACK STICKS.

hello everyone and welcome back it's a cold day here in Minnesota it's a good day to make some sausage it's been years since I made sausage Melissa got me a grinder for Christmas so I don't have to use my homemade one so this will be a much more professional than when I did it last time but it's been a long time so I'm gonna make some snack sticks I wanted to try them I've never made those before I might do some breakfast sausage might do some bratwurst I'm not real sure but I'm gonna grind up 25 pounds of meat and then we're gonna go from there this is not gonna be a how-to video because until I do this I don't know how to I've never used that grinder right there I've never made sausage with a sausage stuffer I always stuffed it right out of the grinder itself so it'll be all kind of new to me this meat is really called this Steven partially frozen in some places but it said I want to do it when it's real cold so I have about 19 and a half pounds right there venison and beef so now I'm gonna cut up five and a half pounds of pork pork that well I have the 25 pounds of meat all cut up into cubes now it did say to have it about 20 percent or a little bit more of the pork fat pork or pork fat it said so I'm right at that right around that 20 percent so we should be doing good so now it's time to grind it we're first we're gonna grind it through the course plate which is like a quarter-inch and then we're gonna drop it down to the I think it's like three I don't know what it is anyway there's the coarse one and the fine one we're gonna do the course first then run it through the fine [Music] [Music] I saw this trick on a YouTube video to get the last bit of that veto they said put bread down there [Applause] [Music] it'll push the rest of the Vino as soon as you get the bread then you stop there we go typically and I'm gonna switch the plate out here to the fine one [Music] [Music] the double grind is all done now I put the two containers of the ground meat into the refrigerator everything is washed right now so next step will be doing the seasoning and right now I think I'm gonna have some lunch so I took the seasoning here and I split it in half because it was 425 pounds so each one of these now weighs identical I put it on the scale here and got them exact 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 stilled water then I'm going to mix that all into 12 and a half pounds of meat well it said that mix it all in for about six minutes or until it gets real tacky and kind of binds together which it did it about four minutes but I still probably mixed it for a total of maybe seven minutes and it's really mix good it gets so sticky that when you have your rubber gloves on it'll pull the gloves off see eventually you're just in there with your hands I think next year I might if I like this I might buy one of those the regular meat mixers think that would come in really handy all right well now I'm out here the case things are totally different than when I used to do it years ago we used to soak them and feed them onto the tube and everything so it's comp reform you just slip it on some of them have a little piece of plastic that you pull out this didn't so anyway I've never done this before but I didn't watch a couple over half of a couple of YouTube videos so I should be a professional we'll see what happens I find that it almost goes easier if you just crank it faster and just go with it keep a slight amount of pressure on here so it just fills it when you go slowly it tends to I don't know it's like you're just wasting too much time on it well looks like the first five pounds is about done here that's actually at the ball suppose you view a little more out of this but I'm using these cases that came with the actual snack stick kit and I forgot that I also ordered these which are smoked I think they're callaghan or whatever casings I already have another one loaded to do it like this here but this looks more like a snack stick so if I'm gonna when I do this again I probably would automatically start with the darker ones it might as well make it look like something you buy in the store well I got them all up here on the smoker rack now but this teaches me something I want to make them a little bit shorter so they fit on here a little bit better I think for this last batch I'm gonna try these smoked ones I'm not sure but these might even be a little bit smaller the other ones didn't say what size they were that came with the snack stick kit this one here I ordered 21 millimeter one saw or maybe these were 19 I went over these these are 19 millimeter ones so maybe they will be a little smaller I have all of them loaded into the smoker I've got both hot plates on because it's only right now it's around zero I don't think I got above six degrees today and the temperature is dropping so I'm gonna leave this in here for three hours and then after that I'm gonna bring it inside and we're gonna finish it in the oven I just have the meat sensor shoved in the little drilled hole that I have in the door on the smoker you can see it's running right around 1:22 or so so I'll pretty soon it's been in for two hours at three hours I'll pop it into the oven in here once we put it in the oven I read those directions and it said put your oven on 180 degrees and put the probe in one of the sausages and when it hits 158 is when it's finished so the sum of this won't take long because that 121 or 22 degree reading is at the top of the smoker it's gonna be much hotter down at the bottom roll so some of it will be already be fairly close well I'm gonna start pulling these out one at a time and putting them in the oven at 180 the smoker right now is running at 145 degrees that's up here I'm gonna take the top one out the top ones out first because they were that's already smoked casings that'll let these get a little bit more smoke coloring let's put this probe in one of these just to see this is the top so it'll be the coolest one but just supposed to put it in the center like that it looks like we're somewhere around 95 degrees in there so oven is preheated so we'll just wait till it they want 158 I don't know I'll just go 158 160 right around there well everyone it's a couple of days later the snack sticks I did get them done I got them all done that night they got finished just before midnight well then I had to get me some sleep and then I woke up the next day and I still had half of that ground meat and ready to go so that I made breakfast sausage and bratwurst after I got all those made and put in the smoker and smoked for a few hours and then packaged and into the freezer that day was pretty much shot him around so I didn't finish this video yet then and then today I got up and Zack and I went out ice fishing it's really cold out there today but we had a pretty good time caught a couple of nice fish and this bigger one right here is exactly 30 inches long that's a nice northern pike so anyway there's been a lot of time for people to try these snack sticks I gave him a package to my mom and dad a package to Emily and Jason Xander came down here and he's a daph you of these I gave a package to Zachary for him and Samantha today everybody loves the snack sticks so I ended up I had that it was at 12 12 and a half pounds of meat and it made roughly a hundred snack sticks when it was all finished and I just took four of them out of the freezer here I still have eight in the freezer and I'm gonna try to not have all of them eaten before I go to Louisiana so I can bring at least four or five packages down to have with Melissa thanks a lot for watching everybody I'll see you guys on the next video you

Channel: NorthernSeclusion

Views: 183,157

Keywords: northern seclusion, channel, how, to, make, homemade, snack, sticks, stix, grinding, meat, grinder, sausage, stuffer, hand, crank, collagen, casings, natural, venison, beef, pork, fat, belly, using, your, own, smoked, smoker, oven, spices, cure

Id: IUryP-uEWzI

Length: 14min 34sec (874 seconds)

Published: Tue Feb 06 2018