Got started around 9am this morning. Finished up around 3:30pm. Made 35# with this batch of sticks. (could not pass up pork butt @$0.79/lb.)
Here's the meat paste after final grind, seasonings, cure #1, NFDM, water and salt added...
Stuffed and in the drying chamber overnight (set the temp. to hold 35-39*) for the casings to dry to the touch. Will smoke them in the morning.
And here's a trick for electric stuffers... insert a rod or small wood dowel stick to feel where the end of the meat paste is in the tube so you know when to stop the motor to prevent overflow of the meat paste out of the stuffer horn before you can tie a knot in the casing to begin stuffing. (I leave the casing open to exclude the air out of the stuffer horn.)
More pics. tomorrow...
Here's the meat paste after final grind, seasonings, cure #1, NFDM, water and salt added...
Stuffed and in the drying chamber overnight (set the temp. to hold 35-39*) for the casings to dry to the touch. Will smoke them in the morning.
And here's a trick for electric stuffers... insert a rod or small wood dowel stick to feel where the end of the meat paste is in the tube so you know when to stop the motor to prevent overflow of the meat paste out of the stuffer horn before you can tie a knot in the casing to begin stuffing. (I leave the casing open to exclude the air out of the stuffer horn.)
More pics. tomorrow...