- Jan 18, 2017
- 92
- 63
After switching to the Hakka stuffer, with it's much larger outlet and outlet tubes, especially the 1 3/8" tube, I was leaving about 1.5 lbs. of meat behind. So I got some unflavored gelatin ( no sugar ) and mixed up a batch. Placed it in the stuffer and low and behold, it worked great----pushed the remaining summer sausage meat right into that casing.
Here are some pics when I was experimenting with some hamburg.
Hint : use the finger jello type recipe, some call it wiggler----you want it real firm. The pics show soft set. You can add some food color-----makes it easier to know when to stop.
Blaise
Here are some pics when I was experimenting with some hamburg.
Hint : use the finger jello type recipe, some call it wiggler----you want it real firm. The pics show soft set. You can add some food color-----makes it easier to know when to stop.
Blaise
