2026 sasuage and processing thread

[WildWill]

Recipe for the snack sticks? Those look tasty

I pretty much follow the waltons recipe with a couple exceptions. First I don't use the sure gel or any cure accelerator (citric acid etc) just let them sit in the fridge for 24 hours before smoking. Second I pull them at 155 degrees not 160 like they recommend. Normally use 19mm casings but this time tried the 17mm casings from bearded butcher. Used their Willie's signature series spice blend this time.

 

[Nick87]

Anyone making brats. I did the jalapeno beer brats from ps seasoning this year. They are awesome. Some of the best flavor ive ever had. Good beer taste with just the right jalapeno hit. Did 10 lbs. Gonna be making a whole lot more

 

[WildWill]

Anyone making brats. I did the jalapeno beer brats from ps seasoning this year. They are awesome. Some of the best flavor ive ever had. Good beer taste with just the right jalapeno hit. Did 10 lbs. Gonna be making a whole lot more

Raised two hogs this year and have only killed one so far and have 100lb ear marked for brats. Gonna do 25lb each of Greek gyro, rustic French onion, cheddarwurst, and sheboygan style. First good cold snap on a weekend I'll get the second pig down and cut up. Not sure other then some breakfast sausage what I'll make with that one yet.

 

[Bhoesl]

Revisiting this thread because I'm processing meat soon and I'm looking for some new ideas. The OP asked for some recipes....5 pages in and not a single recipe has been posted haha. Is anyone willing to share any of their favorites?

Anything specific you want to make? I have a friend in Michigan who does it as a business and his stuff is really good, I know he’d share some recipes if I knew what to ask for.

 

[Steelsearchin]

Anyone making brats. I did the jalapeno beer brats from ps seasoning this year. They are awesome. Some of the best flavor ive ever had.

Those are winners! Got talked into trying their mac and cheese brats from a buddy. Stuffed 12# last night and turned out to be a, "I shouldn't really like these this much," surprises. Next up will be their hatch chili brat mix, but i need to clear out some freezer space first.

 

[Nick87]

Those are winners! Got talked into trying their mac and cheese brats from a buddy. Stuffed 12# last night and turned out to be a, "I shouldn't really like these this much," surprises. Next up will be their hatch chili brat mix, but i need to clear out some freezer space first.

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Hatch chili sounds good. Idk if you could talk me into mac and cheese. I'll have to take your word for it . Im not crazy about all the off the wall flavors but after years of having hogs every year for the freezer it is nice to change it up. All we ever had was garlic onion brats every year from the same processor. Got burnt out fast.

 

[WildWill]

Those are winners! Got talked into trying their mac and cheese brats from a buddy. Stuffed 12# last night and turned out to be a, "I shouldn't really like these this much," surprises. Next up will be their hatch chili brat mix, but i need to clear out some freezer space first.

View attachment 398413

The wife and I have been talking about trying the mac and cheese ones gonna have to give them a go.

Hatch chili sounds good. Idk if you could talk me into mac and cheese. I'll have to take your word for it . Im not crazy about all the off the wall flavors but after years of having hogs every year for the freezer it is nice to change it up. All we ever had was garlic onion brats every year from the same processor. Got burnt out fast.

The hatch chilli is really good I add diced roasted hatch peppers in mine as well. We like to try a couple new mixes each year sometimes it works out great other time not so much. Tried pineapple last year tasted like coconut milk and shrimp to me other's had different opinions but not one person said they tasted like pineapple.

 

[Outlaw99]

I’m envious of all you guys setups and patience to go through the process to make your own. I’ve always butchered all my own meat, but only done sausage once………it was enough to make me never want to hassle with it again. I just dropped the last deer of the season off at the meat shop to have completely made into smoked polish, summer sausage, deer sticks and bulk breakfast sausage. Kudos to you all for your efforts. I’m envious and it all looks great!

 

[WildWill]

There was a fourth pile before my niece took it.

 

[Rack Daniels]

Chipped away at a little more today. 10 lbs of honey BBQ sticks, 10 lbs of jerky and another 10 or so lbs of jalapeno cheddar sticks to finish up tomorrow. Couple helpers running the stuffer. My oldest stayed up until the last one was finished last night, I was impressed he stuck with me for about 3 hours and didnt get side tracked or too bored.
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Dude those sticks look like everything I’ve been working for and have never once come close! Wow! I can hear the snap from here, Randy Savage!!!

What’s the secret?? Looks like your using the snack stick casings not natural sheep casings, firstly? You don’t soak those do you??? I have tried both natural casings and unsoaked stick casings and they never have the that slim Jim SNAP, nor seem moist enough.

20% effing me again huh????

 

[Nick87]

Dude those sticks look like everything I’ve been working for and have never once come close! Wow! I can hear the snap from here, Randy Savage!!!

What’s the secret?? Looks like your using the snack stick casings not natural sheep casings, firstly? You don’t soak those do you??? I have tried both natural casings and unsoaked stick casings and they never have the that slim Jim SNAP, nor seem moist enough.

20% effing me again huh????

Collagen casings.
Let em dry for a while before going in the smoker. Then start them slow start at 150 for a couple hours then 175 for a few more then finally 200 fir the last little bit. You want more of a dried product than cooked imo.

 

[Rack Daniels]

Collagen casings.
Let em dry for a while before going in the smoker. Then start them slow start at 150 for a couple hours then 175 for a few more then finally 200 fir the last little bit. You want more of a dried product than cooked imo.

How much fat in those ones in the photo? Apologies if you have already said earlier

 

[Nick87]

How much fat in those ones in the photo? Apologies if you have already said earlier

Bout 40%.

 

[Nick87]

Pork butt, not straight fat.

 

[Rack Daniels]

Stupid fat ratios.
Thanks, Nick- looks

 

[Nick87]

Stupid fat ratios.
Thanks, Nick- looks

Anywhere between 25 and 50% you'll be good to go.

 

[Gulf of America]

Dude those sticks look like everything I’ve been working for and have never once come close! Wow! I can hear the snap from here, Randy Savage!!!

What’s the secret?? Looks like your using the snack stick casings not natural sheep casings, firstly? You don’t soak those do you??? I have tried both natural casings and unsoaked stick casings and they never have the that slim Jim SNAP, nor seem moist enough.

20% effing me again huh????

My last batch of pepperoni sticks had the best snap of any I’ve made. I also used the collagen casings, and I pulled them right out of the smoker and into an ice bath.