stuffing casings

Discussion in 'Sausage' started by mistyblue, Jul 22, 2015.

  1. mistyblue

    mistyblue Newbie

    Just started making sausage sticks, when stuffing sausage into casings having trouble with back pressure very difficult with 1/4 in. tube while pushing meat into casing much back pressure very slow going into casing,what can I do to help,already added water to sausage to make it thinner.
     
  2. mummel

    mummel Master of the Pit

    What equipment do you have?
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    [​IMG]

    There could be all kinds of things going on. Need some more information on your equipment. What type and size of casings. Do you tie off the end of casing before getting meat into the casing?
     
  4. mistyblue

    mistyblue Newbie

    Cabelas heavy-duty meat grinder Model 54-0708 ,4.5 &7 mm grinding plates, use 7mm when stuffing

    casing is 19mm collagen  and yes I tie off the end when stuffing your help is greatly appreciated
     
  5. mummel

    mummel Master of the Pit

    I think it would really help you a lot if you had a dedicated stuff.  I have the LEM 5lb SS one. 
     
  6. cal1956

    cal1956 Smoking Fanatic

    also the collagen casings are not as pliable as natural casings  
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Last edited: Jul 22, 2015
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    N
    Did they send you a "kidney" plate with the grinder.... Below is the combination you should be using..... with the kidney plate, there is less resistance of "pushing" the meat into the tube.... BUT, a 1/4" tube is darn near impossible to push meat through on a good day.....

     
  9. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    I know with most grinders that are used for stuffing you have to remove the grinder blade and plate.... sounds like (from your description) you are trying to stuff with the grinder plate still in the machine....maybe re read your instructions and see If it isn't suppose to be removed for stuffing ....
     
  10. mistyblue

    mistyblue Newbie

    Dave where do I find to purchase the grizzly
     
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  12. alan123

    alan123 Fire Starter

    I used a kitchenaid stuffer attachment for a very short time, so far the best move I made was buying a 5lb LEM stuffer, made things a lot easier. I found mine on Amazon, they had the best price at the time. I'm not familiar with the grizzly which means nothing it looks like a good unit also.
     
  13. mummel

    mummel Master of the Pit

    The LEM 5lb stuffer was $100 on Amazon a couple of months ago.  Im bummed I missed it.  I ended up getting the stainless version directly from LEM for $149 after tax and shipping.  Not bad as I wanted the 3/8 tube and that would have been $16 to buy separately.  I dont know enough about making sausages yet to have credible comments, but for one thing, I am really glad I got metal gears.  The stuffer takes quite a bit of pressure when cranking. 
     
    Last edited: Jul 23, 2015
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Keep an eye on the metal gears.... Like metals wear and some folks noticed the SS flaking off after considerable use.... The "so called" plastic gears are actually a UHMW plastic...
     
  15. cal1956

    cal1956 Smoking Fanatic

    a small amount of white lithium grease  will make the gears run smoother and avoid the flaking
     
  16. mummel

    mummel Master of the Pit

    I have fishing reel grease.  I will use that. 
     
  17. cal1956

    cal1956 Smoking Fanatic

    just use a very small amount so that it doesn't "sling off or drip " and you should be fine , all you need to lubricate the metal gears is a thin film
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Use a food grade grease for safety.... Crisco, lard etc...
     
  19. cal1956

    cal1956 Smoking Fanatic

    sure that's always best if you can find it , but as any mechanic will tell you all that's needed is a very thin coat  ( any of you machinists out there can give normal gear clearance )

    if memory serves me its about 1/2 of 1/1000 of an inch

     so as you can see it won't take much  ( hell I have probably ate more grease on a sandwich  after working on my truck than is required )
     

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