air pockets

[Uncle Honey]

Ive only made a few batches of kielbasa but just recently I have ran into very frustrating air pockets. anyone else have this problem or know how to fix it?

 

[Uncle Honey]

during the stuffing process, sorry very important part

 

[DanMcG]

It's all in the loading of the hopper. You need to throw the mince in it and pack it down to eliminate the air. then repeat until the stuffer is full. It helps if you have enough liquid in the mince to help it flow.

 

[SmokinAl]

Also when they are stuffed make sure to use a pin or sausage pic to puncture the air pockets.
Al

 

[SmokyMose]

I like to "twist as I go" instead of making a long stuff and pinching and twisting. When you do that, you can prick the end of the next link and the air goes out right at first. I have a fancy "sausage pricker" now, but a few pokes with a safety pin served me well before that...

 

[JckDanls 07]

As Dan said... when loading the stuffer with the mince just put it a small handful at a time... pack it down nice and tight... forcing all (as much as you can) air out... put in another handful and pack again.. use a closed fist and pack tightly ... keep repeating until stuffer is full... then make sure you air bleeder on the plunger is clear of any meat so air can escape as intended ...

 

[indaswamp]

Are you using a dedicated sausage stuffer or your grinder to stuff the links?

 

[Uncle Honey]

thanks for all the replies. unfortuently I am using my grinder to stuff as well as grind. so I'm pushing little bits down the whole at a time

 

[indaswamp]

That is why you are getting the air pockets. Though it will get the job done, it's not the best nor optimum method. Most that take up sausage making eventually figure this out and break down and buy a dedicated stuffer. You can start out with a small 5# model in the $60~90 range and it will perform well-especially for snack sticks. You can work your way up to a larger model if you see the need and end up liking the process of making sausage regularly.

 

[Uncle Honey]

that's what I was thinking I will end up doing. just wanted to figure out if there was a short term fix

 

[chopsaw]

I prick all my fresh sausage . Up one side and down the other . About 1/2 " apart . Makes a huge difference .

 

[indaswamp]

Once you get a dedicated stuffer, a little back pressure on the end of the horn while sliding the casing through your hand and the air will jump out towards the stuffer on the horn inside the casing. Not enough pressure and the air will just pass along with the meat in the casing. Takes some practice but you can do it. I rarely ever need to prick links anymore. I'm not perfect but the air pockets are more and more infrequent.

 

[Gwanger]

Ive only made a few batches of kielbasa but just recently I have ran into very frustrating air pockets. anyone else have this problem or know how to fix it?

before stuffing sausage whether using a grinder or vertical stuffer before stuffing allow meat to come to end of stuffing tube before starting to stuff in casings and always tightly pack meat tightly before stuffing and buy yourself a sausge pricker to solve air pocket probs.