Stuffer

[marauder11]

OK i started the day off with grinding pork and deer up. Put together all spices for some jalapeno herb smokies. Everything was fine till i started stuffing. I used a 3/4 stuffing tube for 32 35 mm hog casings. I used ice water in the mix and had kept the meat chilled at all times. I could barley turn the crank on my stuffer.  I am wondering if it is my stuffer which is old or the soy protein the recipe called for making the meat stiffer. Any help would be great.

[muzzletim]

If it was that hard I think I would added some more water to make it easier to stuff, it just takes a little longer to cook!!

[marauder11]

I added two extra cups of  water to the 20 pounds. The reciepe called for 4 cups.

[NePaSmoKer]

Your mix was too cold.




nepas

[KevinG]

Correct me if I'm wrong because it's been a while since I did a hand crank, but I think more water you add makes it more difficult to turn. Kind of a compression problem, liquids don't compress.

[HawkeyeSmokes]

One other thing I have found is that the longer you wait after mixing, it becomes harder to stuff as the mix firms up.

[marauder11]

What temp should you keep everything at. I was always told to put everything back in the fridge during the steps

[HawkeyeSmokes]

Here's a link to some info on stuffing sausage.

http://www.sausagemaker.com/frequentlyaskedquestions.aspx#stuffers

Keeping it cold helps more for the the grinding process so it cuts and not turns to mush.

[NePaSmoKer]

When you mix your ingredients into your ground meat you should immeadiatly stuff into casings. Ths salt starts to work on the meatmaking it bind together, thus making it harder to stuff.

I use 5 oz of chilled distilled water to every 5 pounds of meat. If your adding ice to your mix along with any liquid your just adding more water. Keep in mind water will not impart the taste of your sausages, just takes it longer to smoke.

After stuffing let the stuffed caseings rest in the fridge. You wont kill off your family  :D

Dont be afraid to use cures they are allot safer than salt petre in the old days.



nepas

[marauder11]

Thanks nepas I did use cure in my mix. I did not add actual ice cubes to the mix i just added really cold water. Why distilled water

[marauder11]

Well i think i figured out what the problem is. I think the gears on my stuffer are buggered. It seemed to only give me grief today at the bottom of the rotation. well i ordered a 5 # LEM stainless stuffer today. Hope it gets before Christmass.

[NePaSmoKer]

Thanks nepas I did use cure in my mix. I did not add actual ice cubes to the mix i just added really cold water. Why distilled water

I use distilled so i dont have any chemical in the water. I have a well and its good but i just like to make sure.


PS

I have a LEM 5 pound stuffer with metal gears, get some food grade grease and slap on em.


nepas

[marauder11]

Do you stuff you sausage by your self or do you have someone helping you. Have had help a couple times. Just wondering how friendly the lem stuffer is to use solo.

[NePaSmoKer]

Do you stuff you sausage by your self or do you have someone helping you. Have had help a couple times. Just wondering how friendly the lem stuffer is to use solo.

I do it myself. Just clamp it good.

[Smokin Soon]

I tried it with the wife, did not work. She was to worried about the mess. I go solo now and just wipe the countertop down to keep it a little bit wet so the sausage will take an natural coarse. When she sees I am getting out the grinder and the stuffer, she takes a hike!