Sausage Stuffing

[gramps]

I tried my first batch of sausage and used the grinder to stuff the casings.  Could not get them packed very firmly.  Question..is the lack of firmness a problem??   

Thanks

[carpsniperg2]

it does not cook as evenly if its not packed tight i pack mine by hand so the tube is tight the machine stuffers don't seem to get them as tight but not to many problems other wise

[JPhelps]

Two problems that you may encounter are:

~the meat will crumble out of the casing when cut
 and
~the fat will consolidate in the loose pockets.

[dogtuk]

Gramps

 
Northern tool has a 5 pound sausage stuffer for around $70.00 they get great reviews go to there website and check it out  

[dogtuk]

Two problems that you may encounter are:

~the meat will crumble out of the casing when cut
 and
~the fat will consolidate in the loose pockets.

Jphelps

Both of these problems that you are talking about are not caused because the sausage was not stuffed tight enough the crumbling is caused because the sausage was cooked at to high of a temp and all the fat melted out of the sausage fat melts at 180 degrees if you are smoking your sausage at a higher temp then 180 the fat will melt and drip out of your sausage causing it to be crumbly and cause the fat to consolidate in the loose pockets

[whacker1]

 

[robb92]

I tried my first batch of sausage and used the grinder to stuff the casings.  Could not get them packed very firmly.  Question..is the lack of firmness a problem??   

Thanks

It could also be how you are holding the casings while you are stuffing them. You have to have a certain amount of pressure on the casing to keep it from just shooting off while you are trying to stuff the casing and also it will create pockets where there is barely any meat.

[gramps]

Thanks everyone...appreciate the advice.  The people on this site are great !!

[littlebuf]

good tips guys. i cant wait to try my first batch of sausage. going to get started after thanksgiving