Post by: gramps on November 22, 2009, 07:27:29 PM
Thanks
Post by: carpsniperg2 on November 22, 2009, 07:41:59 PM
Post by: JPhelps on November 22, 2009, 07:47:59 PM
~the meat will crumble out of the casing when cut
and
~the fat will consolidate in the loose pockets.
Post by: dogtuk on November 22, 2009, 07:52:46 PM
Northern tool has a 5 pound sausage stuffer for around $70.00 they get great reviews go to there website and check it out
Post by: dogtuk on November 23, 2009, 06:06:25 AM
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
Post by: whacker1 on November 23, 2009, 06:09:28 AM
Post by: robb92 on November 23, 2009, 11:29:15 AM
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.
Post by: gramps on November 23, 2009, 02:33:50 PM
Post by: littlebuf on November 25, 2009, 07:43:52 PM