Beef Sticks with Home Made Stuffing Tubes....

Discussion in 'Sausage' started by daveomak, Dec 31, 2012.

  1. [​IMG]   [​IMG]   [​IMG]    Be VERY careful using that thing!! You have basically turned your plastic stuffer into a live grenade. If it ever hangs up it's probably gonna come apart. Again - be careful...
     
  2. :icon_eek:


    ~Martin
     
  3. Please add a blow-off valve to prevent a dangerous sausage BOMB!!!!! :icon_eek:


    ~Martin
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Rich...  There was a post the other day about a water stuffer converted to air that exploded.... Sending the piston at his wife and hitting her in the head.....   Using air, it is a bomb waiting for a failure point to send shrapnel everywhere...  Please put it back to water before you or your loved ones get hurt.....   Water does not compress so if it fails, no problem..... With air, there is a pile of air looking for somewhere to go.....   

    Dave

    Didn't mean to gang up on you..... Saw your post and started typing before I read the rest of them.....   
     
    Last edited: Jan 1, 2013
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    At my age it takes awhile..... Thank goodness for all the experts here saving me from too many failures..... 
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Steve, here it is.....  nepas concocted this I do believe......  When it first came out of the smoker and I tasted it, I was going to ditch the thyme... today it is perfect... Not changing a thing.... 

    The one variation was I added AmesPhos to the mix.... after reading about it on the forum and checking out the supplier, I decided I needed to try it...   Oh, I also used beef consomme instead of water.... I added a whole 10 oz can to 2 1/2 #'s of meat.... Holy cow, the meat was swimming....   Sure was easy to push through the tube though...   I had a brain [email protected] when I did that.....  Next batch will be 10 #'s and no changes to the recipe....     One more thing... all the experts we have on this forum, sure makes life easy-peasy for idiots like me... 

    Dave

    http://www.smokingmeatforums.com/t/114455/stick-batch
     
    Last edited: Feb 4, 2015
  7. stayhot

    stayhot Smoking Fanatic

    I'm kinda confused....12 hours at 100 degrees and 12 hours more in the smoker?? That seems like an awful long time??
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Stayhot, evening..... Maybe you don't know who nepas is..... When nepas says...... I say OK......... Like in his post he says, "I started making sausage in 1977"....... What would you do ????????

    No point in trying to improve on the best......     Dave
     
  9. jimalbert

    jimalbert Meat Mopper

    Way to go Dave!  Seems like they work really well.  I actually need to find a 3/8 or 10mm tube for my grizzly.  I modified one of the old 3/8 tubes that came with my Kitchen Aid but the problem is that the tube is pretty short and doesn't hold very much casing until it starts to flare out.  If I can get 3/4 of an inch of 21mm collagen casings on there I am lucky.  Royal PITA!.  I may have to use this suggestion to modify something on that one of the Kitchen Aid tubes.

    Good Job Bro!

    Jim
     
     
  10. venture

    venture Smoking Guru OTBS Member

    Dave, your MacGyver work never ceases to amaze.  Wish I had your skills.

    Great looking batch of sausage.

    Even better, making it with your sweet helper.  Another generation of sausage makers in the works.

    Good luck and good smoking.
     
  11. Hi Smokin, Thanks for your comment, I should have added, what I actually use is a CO/2 tank run through a presure regulator and I regulate the presure to 20 PSI.

    Thanks Rich
     
     
  12. Dave, I never let more than 20 PSI of pressure go to the stuffer. I use a co/2 tank with a regulator set for a max of 20 PSI going to the stuffer. My stuffer is never exposed to more than 20 PSI internal presure.

    I am aware of the dangers of over presuizing the stuffer, Worked as a heavy equipment mechanic all my working life. Been down that road of to much presure.

    This is not meant as a soucastic reply, I just wanted to explain my experience with such things.

    Rich
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Rich, I didn't intend to come off as a jerk, I have seen what compressed air can do.... Saw a guy at work with compound upon compound fractures in his leg.... Off work 9 months and then medical discharged.... I was on the scene 10 sec after it happened.... UGLY I tell ya... You wouldn't believe what compressed air can do....   He was in shock and it was not pretty....  
     
  14. looks great dave. i need to get to work on building my smoke house.[​IMG]
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Dave the tubes you made are awesome.

    If i take pics of the tubes on my Dakota you think you could make one?

    Dakota only has 2 tube sizes.
     
    Last edited: Jan 3, 2013
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Yep...  need some critical measurements too...  flange or thread size or how to connect it up.....   [​IMG]...
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Roger that.

    looks like i gotta get the tripod out so i can take measurements.
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Laser or optical ????   Optical I think, you being an "old school" kind of guy.... emphasis on "old" "guy".....
     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    With this, for old guys.

    NYUK NYUK NYUK

     

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