Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on January 11, 2012, 08:49:49 AM

Title: Venison Pizza/Cheese Stix
Post by: nepas on January 11, 2012, 08:49:49 AM
Here i have 5 lbs of ground venison with a beef cut in  8)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00894.jpg)


Going with the AC OP Mix. If you have a mortar/pestle use it to break the powdered tomato thats in the mix.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00890.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00891.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00892.jpg)


Have 1/8" x 1/8" Mozzarella cubed and ready for the mix in.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00895.jpg)


Mixed and ready to stuff/smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00896.jpg)


Didnt get to Lowes to get a new T for my KC so its cranker time.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00897.jpg)

Stuffed and ready.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00900.jpg)


Going with my AMZNPS with hickory pellets for the smoke delivery.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00898.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00899.jpg)


The nacho cheese are on the rack. PID starting at 130. The nacho cheese stix are on the rack.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00901.jpg)
Title: Re: Venison Pizza/Cheese Stix
Post by: teesquare on January 11, 2012, 08:55:24 AM
Rick:

When you say "T" for your "KC"...can you 'splain that a bit?

Thank!
T
Title: Re: Venison Pizza/Cheese Stix
Post by: nepas on January 11, 2012, 09:55:47 AM
Quote from: teesquare on January 11, 2012, 08:55:24 AM
Rick:

When you say "T" for your "KC"...can you 'splain that a bit?

Thank!
T

Sorry for the abbreviations.

KC is my Kirby Cannon water stuffer.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00590-1.jpg)



I also have a Dakotah water stuffer
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00581.jpg)

I made an electric valve connection for my water stuffers.

This is the T thats cracked.
(http://i868.photobucket.com/albums/ab242/nepas1/new/tf.jpg)


Valves for the 2 water stuffers.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00494-1.jpg)

Made a box with a plug and switch to operate my foot pedal with opens the valve.
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00491.jpg)

The valve is wired to a cord which i plug in and the piggy back to my grinder foot pedal
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00522.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00521.jpg)
Title: Re: Venison Pizza/Cheese Stix
Post by: teesquare on January 11, 2012, 03:05:42 PM
O.K. ! So - you have a 120V solenoid valve? That must raeally make it nice to operate without a 3rd hand.

T
Title: Re: Venison Pizza/Cheese Stix
Post by: nepas on January 11, 2012, 06:16:43 PM
These are done. Blooming now and ready for the sausage page.

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00914.jpg)

Title: Re: Venison Pizza/Cheese Stix
Post by: ACW3 on January 11, 2012, 08:27:28 PM
NICE!!!  I guess I will have to break out some more elk meat and make "something".  I am in the process of making plans for another elk trip later this year.  Freezer is getting low on sausage supplies.

Art
Title: Re: Venison Pizza/Cheese Stix
Post by: nepas on January 12, 2012, 09:22:30 AM
Quote from: ACW3 on January 11, 2012, 08:27:28 PM
NICE!!!  I guess I will have to break out some more elk meat and make "something".  I am in the process of making plans for another elk trip later this year.  Freezer is getting low on sausage supplies.

Art

Let me know if you need to store some elk  ;D

Ya have to sign the loss waiver..LOL
Title: Re: Venison Pizza/Cheese Stix
Post by: nepas on January 12, 2012, 09:23:16 AM
These are done and ready for pickup.

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00917.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00915.jpg)
Title: Re: Venison Pizza/Cheese Stix
Post by: TMB on January 12, 2012, 05:19:49 PM
Rick those look great!  Now do the casings add anything other then a "snap"  when you eat them?  Or should the casings be removed?
Title: Re: Venison Pizza/Cheese Stix
Post by: nepas on January 12, 2012, 05:44:37 PM
Quote from: TMB on January 12, 2012, 05:19:49 PM
Rick those look great!  Now do the casings add anything other then a "snap"  when you eat them?  Or should the casings be removed?

It all depends on what ya like. Me having no back toofes i take the casing off.