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Spicy Italian and snack sticks

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  • Spicy Italian and snack sticks

    Got a little carried away a couple weeks ago ended up making 5lb hot Styx's and 5lb reg Styx's 15lb spicy Italian sausage. Man it all turned out tasty alot of work for one days grind and stuff. Ended up not smoking the Styx's till Tuesday while i was at it I went ahead and grilled up some of the spicy sausage to.















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    Last edited by Smoke Doc; 04-19-2011, 01:40 PM.

  • #2
    Very nice Doc... man I would LOVE to have a meat mixer. Really helps I bet!
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    • #3
      Them there look great! Gotta get Italian on the do list!
      Sunset Eagle Aviation
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      • #4
        Look at you, holding out on us eh?.. If I know you I bet them links are hot...How much of the 90K Cayenne you put in this time..lol And thin toss some Louisiana hot sauce on top of it, you are the man..
        Ken


        I Should Have Been Rich Instead Of Being So Good Looking

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        • #5
          Originally posted by Richtee View Post
          Very nice Doc... man I would LOVE to have a meat mixer. Really helps I bet!
          Great looking sausage Doc.

          Rich take the plunge man; a meat mixer is a must have IMO. I recently made 70# of a few different kinds of sausage and did it in no time with the mixer and a good bucket stuffer.

          Unlike Doc, I usually cube the meat then mix it in the mixer with spices then grind. It makes it much easier to mix the spices in completely. If I do add pre ground beef to pork, I still cube the pork and break up the ground beef really good then mix then grind. Again it mixes better and much faster cubed.

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          • #6
            Looks right tasty!!! Real nice work!
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            • #7
              Nice very nice .Rich put the word out for fathers day comming up.I bought my mixer last deer season just a small 20 pounder and i love it.
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              • #8
                Got mine at northern do not know how I made it with out it. If I am just doing 5lbs, I mix by hand any more than that out comes the mixer.
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                Last edited by Smoke Doc; 04-19-2011, 01:41 PM.

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                • #9
                  Good looking sausage! I agree with the mixer comments. I have mixed tons of sausage by hand, but no more. The mixer is worth whatever you pay for it.
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                  • #10
                    Hell that's some excellent looking sausage - points worthy in fact :-)
                    I'd like a mixer - but have currently totally ru out of 'toy' storage space. lol

                    Unlike Doc, I usually cube the meat then mix it in the mixer with spices then grind. It makes it much easier to mix the spices in completely. If I do add pre ground beef to pork, I still cube the pork and break up the ground beef really good then mix then grind. Again it mixes better and much faster cubed.
                    Yep, definitely beats grinding then mixing. I've never done it any other way :-)
                    Last edited by curious aardvark; 05-28-2009, 08:55 AM.
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                    • #11
                      I have been dragging my feet on getting a grinder & stuffer. Now I gotta put a meat mixer on the list. Nice looking sticks by the way.
                      KCBS/CBJ #56408

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                      • #12
                        Seperate stuffer or mixer first? This is going to get addicting and expensive! LOL
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                        • #13
                          Nice job Doc!! And no frostbite on your fingers.

                          Rick I vote for the stuffer first. That 34 degree meat does sting a bit though.
                          Keith

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                          • #14
                            Originally posted by Kingudaroad View Post
                            Nice job Doc!! And no frostbite on your fingers.

                            Rick I vote for the stuffer first. That 34 degree meat does sting a bit though.
                            Stuffer first for sure. My daughters take care of the mixing. Until I get my next bike, I ain't buying nothing. My bills may not even get paid.


                            Tom

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                            • #15
                              no recipe? no HOW you did it?

                              shameful, lolol


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