stuffing casings

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mistyblue

Newbie
Original poster
Jul 21, 2015
4
10
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.
 
 
What equipment do you have?
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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?
 
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
 
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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

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.....

 
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 ....
 
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.
 
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. 
 
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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. 


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...
 
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
 
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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