Cold smoked deer sausage

Discussion in 'Info and Practices' started by apprentice, Mar 4, 2016.

  1. apprentice

    apprentice Newbie

    we made deer sausage that was cold smoked and has been hanging in garage for about 6 weeks curing. The sticks have distorted and shrunk considerably. The first stick cut in to had hollow spots in it which had some type of mold growing. My question is this from poor stuffing practice allowing air pockets to be in casings.
  2. jhend

    jhend Smoke Blower

    The short answer is yes, the casings were not stuffed tight enough. What type of casings did you use and how did you stuff them ie stuffer or off a meat grinder?

  3. apprentice

    apprentice Newbie

    2 lb collagon casing from a 30lb vertical manual stuffer
  4. jhend

    jhend Smoke Blower

    I use cotton bags and stuff from a meat grinder. I have never used a vertical stuffer but is the same in principles are the same, needs to be stuffed tight  turn \ twist  tie as tight as possible prick to release air pockets.
  5. jhend

    jhend Smoke Blower

    Here is the casing \ bag I make and use. One reason I like the cotton bag is because it breathes as you are stuffing it less chance of trapping air in it but it still needs to be stuffed tight.
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Mix the sausage until very tacky. Pack the Canister more carefully. Add large handfulls, kneaded and pressed in to work out air pockets and stuff the casing as full as possible without rupturing. Collagen will take a lot of force to break. I have been using 2 1/2" Collagen for years with no pockets taking care to pack the stuffer well...JJ
  7. jhend

    jhend Smoke Blower

    Thanks for the info JJ I want to get a stuffer just have not got around to it yet.

  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    No Problem John...You will like the dedicated Stuffer. Way less air to worry about, faster and easier. I too messed with Grinder stuffing and had air pocket issues. I have not had to prick the sausage since getting a stuffer. A 5 pound stuffer is under $100 and is plenty big enough for up to 25-30 pounds of sausage. It is best for 20mm or less thick Snack Sticks as well...JJ
  9. jhend

    jhend Smoke Blower

    I have been thinking of the 5lb because I make a lot of pepperettes with natural lamb casings and have read that the smaller stuffers are best for this application.

  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yep!...Unless you spend big bucks like a $1000 for a Heavy Duty F.Dick, the majority of 10+ pound stuffers have too weak of a threaded rod to handle the pressure of stuffing narrow casing. Most can do Sheap casing but nothing thinner...JJ
  11. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Not necessarily... wife and I have a 25 lb Sausage Maker that the gear casing broke on, replacement gear box parts are shy of $500. Since we have got a 15 lb and a 5 lb till we can find used gear box parts. I would only use a 5 lber from here on out with breakfast links and meat sticks.
    Last edited: Mar 4, 2016
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I am on a fixed income and my Accountant [​IMG]  gives me the Stink Eye when I start talking buying anything priced higher than $200. Considering a 15Lb LEM is $300 and can't do Sticks...Everything else that could is definitely Big Bucks to me...[​IMG]...JJ
  13. ndkoze

    ndkoze Smoke Blower

    I have been using this 15lb stuffer from Northern Tool for close to 10 years now and stuff 200-300 pounds of snack sticks, 50-100 pounds of Summer Sausage, and 75-150 pounds of Country Style Sausage per year and have never had a problem.

    15lb -

    5lb -

    I think this is just a LEM stuffer without the LEM name on it. I have compared against the LEMs and can't tell the difference. I think I got mine on sale for $199.

    We use 21MM collagen casings though. If you want the thin 19MM casings or want to add high temp cheese you may want to go with the five pounder. We used to use the HT cheese, but that was hard on the stuffer. I like the size of the 21MM casings.

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