Recent content by Idlewildman

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  1. I

    Cure question

    I was stuffing into a 17mm through I am stuffing 17mm casings with a 10mm tube.
  2. I

    Cure question

    I used the Leggs Jalapeño mix and added high melt cheese. I also added curing salt. I did a 70/30% ratio deer to pork. Added 2.5 pounds of water as instructions said. I added another 16 oz. or so of water prior to stuffing.
  3. I

    Cure question

    Thank you for the quick response. The stuffer is a Hakka 7 lb model. I think I may need to add more water, it seems like the meat stiffens up very quickly though. Is there a limit to how much waterI can add to the meat mixture?
  4. I

    Cure question

    Hello all, Last night I started to make my first batch of jalapeno cheese venison snack sticks. I added cure when mixing in my spices. During the stuffing process through a 10 mm stuffing tube, my stuffer gear broke. So my question is, I have 10#'s of meat that I could not finish stuffing that
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