Yes sir, got 1/2 the sausage stuffed, had to call it a night. Had my neighbour came over, he works until 5 PM, then is about 40 minutes from home, he had to eat and have a shower, then showed up around 7 and we got to stuffing the meat into 19 MM collagen casings. We shut it down about 10 PM, about 60% done. We will convene tomorrow night to finish it off.
Meat all mixed up, put in fridge overnight, got it out, added a
little water, as seen in pic below.
All ready to go, mid afternoon meat and stuffer parts are in
the freezer, until go time.
Got a start, Tapered sausage stuffing tubes suck when using
19 MM collagen casings. I did not end there as seen by
lengths of those sticks, that is all the casing I could get on
that stuffing tube. From Picture below, before we finished
tonight, doubled that amount
The decision is made, I need to straight, either Metal or
Plastic stuffing tubes, like I said above this tapered one
sucks for 19 MM collagen casings. As you can see in the
picture, by this point we had taken the Dremel machine
and sand paper and removed about 3/4 the length of those
ribs on the side of the tube.
More to come