This post isn’t so much of a recipe as it is an expansion of the product. The growing and development of the idea. I’ve wanted for a long time a grinder/stuffer at the house. I don’t hunt, but I know those that do. I don’t process, but I know those that can. If I can bring those elements together and be able to make a good product from the meat they provide – I’m pretty sure everybody wins.
Something happened – I actually just went into Cabela’s and just bought the damn thing. Sounds like an everyday decision for most, but I’ve been researching and putting it off for longer than I’d like to admit. Anyway, we’re going to make some snack sticks and see how this thing goes.
The Prep Table
We’re going verbatim for my first go. I bought the grinder, casings, kit, and later on the stuffer and we’re doing it as they tell me. I don’t have a baseline yet, so I have to create one. Over a decade ago, at my first career, I made some sausage and meats with some colleagues and it was an eye opening experience. I helped process the deer, and we did all the processing in his garage. I didn’t know shit, so I was happy to learn. I left that job – and those friends behind, so I need a new baseline.
This cheddar apple blend says lean beef – so I went to costco and eye round’d this thing. we’re going to piece this up and then grind.
This part I’m okay with. I can bring knife to meat and be comfortable. Keep scrolling and enjoy the journey with me.
This thing I have no idea about. She’s clean but not for long. After the freezer rest of the metal, we’re going to grind up lean ass beef. Not the most exciting first go. (Stay tuned – I’m typing this weeks later, and I made the most aggressive blend I can’t wait to show you). Beef was chunked, grinder set up, so let’s go.
The Grind and Stuff
My research pretty much sent me to the LEM dual grind big bite. That was a bit out of my price range, especially for novice level processing.. so I went with this Cabela’s 1/2 HP one. It was on sale post-season, so I took advantage of it. The cheddar apple blend said to use a lean beef, so I used lean beef.
After the second grind, this started looking familiar. I’m like, “hell yeah, I could do this” (until the clean up). I was having some fun on this weekend, and that’s what it’s about. 2026 America, we don’t need to do these things, we can buy it – but it sure is fun.
The grind was a success, but let me introduce you to my second new tool – the Stuffer. Was happy to just buy the 5lb’er, but for another couple bucks, I could get the 12lb’er. Don’t have the room, the space for it – so I did it (again, you’ll see – I used up every bit of the 12lb’s later on). Now, for those that are reading and have done the stuffing thing for a little bit, don’t judge. Inaugural run, so there’s mistakes.
This did not start positively, but it got better. Cabela’s didn’t have the mahogany casings, but who gives a shit for the first run. This was to see: 1. Can I successfully grind. 2. Can I successfully stuff. And nothing else. Flavor, blends, seasonings – all that comes later. You reading this – you’re growing with me.
But lets take a look at that picture, it’s not completely terrible, but I understand it’s not great. Especially at the start – bunch of air pockets, learning the grinder and as ugly as it is, I’m okay with it. You see the start, look as that link continues, you see my learning progress as we went.
The Smoke
In the many years history of ForensicBBQ.com – there may never be a better before/after picture as what you’re about to see. It’s embarrassing because the coloring shows the stuffing deficiency, but I can’t possibly deprive you of the glory that’s coming. As best I could follow the instructions, I can’t bring my RecTeq’s below 180F, so I did what I could.
Now we’re talking. This is what I’m looking for. Sure, the mahogany casing would’ve been more traditional and familiar, but going from kielbasa looking stuffed meat to this – I was extremely satisfied. Poked a few spots, burned a couple too – but it was time to pull ’em off
So if you look past the guy learning the stuffer (air pockets) – you’re thinking they look pretty damn good for snack sticks. Let’s finish ’em up – cut ’em and stack ’em.
The Finish
The result looks like something I’d absolutely sell. But to me, the taste was off. It was way too manufactured to be a homemade meat stick. When I grinded the meat and threw the seasoning in – it was just layers of powder and I didn’t like that. And then there was another packet of powder. Mixed it up, looks good – but I can do so much better. I cannot wait to buy some high-temp cheese and do this right. Jalapeno/Habanero. Some real garlic and flavor. Not just some powdered apple flavoring.
I mentioned, I’m typing this weeks later, and I did just eat two more of these, and they’re good. But they should be better, they can be better. Welcome to ForensicBBQ 2.0 – new tools, new ideas.