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CY Salami

post #1 of 13
Thread Starter 

Here i'm going to stuff the CY Salami kit mix with my water stuffer.

 

My stuffer parts.

 

Piston

3 O rings

stuffer tube with adaptor

Bulkhead (comes apart for cleaning)

Bulkhead retention nut

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Here the piston is going back. All valves are open.

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Piston back and meat added.

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Install bulkhead and retention nut.

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At this point i close the outlet valve, open the rear main tube valve, hook up the inlet water and start to push the meat forward to the nozzle.

 

Here is the casing on the tube, ready to stuff.

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Between stuffing to length and tying i did 3 lbs in about 7 mins. Someone asked me before how do you know when the meat is out of the tube? Easy,,,,,,When it stops filling the casing.

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Now in my pre heated 6 rack at 130, PID going to 170

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AMZNPS with hickory started at 140

 

 

This is whats left in the tube.

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I started a video but my batteries are dead and i cant find no more AA in the house.

 

BBL with more pics.

post #2 of 13

Love that stuffer Rick!

post #3 of 13

wow thanks for the details on this.  I was very interested in learning about these water stuffers. 

post #4 of 13

Cool Rick......... Just 5 hrs away huh..........

 

Joe

post #5 of 13
Thread Starter 
Quote:
Originally Posted by boykjo View Post

Cool Rick......... Just 5 hrs away huh..........

 

Joe



Come on down.

post #6 of 13
Thread Starter 

They be done. Prob not cut until tomorrow.

 

Ready to take out.

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Cooling.

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post #7 of 13

Are those Special Casings??

 

   Craig

post #8 of 13
Thread Starter 

Cellulose hot dog casings, Smoke permeable.

post #9 of 13
Thread Starter 

Here some $$ shots of the salami being un cased.

 

salami

 

 

The cellulose peels right off.

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I really like the cellulose, has minimal shrinkage and the meat is nice and smooth.

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Taste like salami.

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Ready for the Christmas drop in on the 10th.

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post #10 of 13

Man those came out nice. Great job Rick

post #11 of 13

You are the man.yahoo.gif.O yea Looks-Great.gif

post #12 of 13

ok now i wanna make one!! thanks where do i get detailed info on this?

 

post #13 of 13

Yummy Rick......................icon14.gif

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