I am trying collagen casing out and my sausage is blowing out when i cook it.I am overstuffing it but I am not holding back on the casing at all. I am just holding it on the
stuffing tube so it won't slide off with the meat. I am using a 5 lb. LEM stuffer with a half inch ss tube, 26 mm casing from butcher packer. I am mixing seasoning and adding water the same as when I use natural casing. there is no extra drag on the handle as with dry meat. It is just too much meat going in as it seems to me. I twisted
up in about 6-8 inch links and it will untwist it is so tight. the casing comes off the roll easy while stuffing. Almost forgot. the casing is the smoked variety.
So, how bout some help. Thanks to all
Beggar
stuffing tube so it won't slide off with the meat. I am using a 5 lb. LEM stuffer with a half inch ss tube, 26 mm casing from butcher packer. I am mixing seasoning and adding water the same as when I use natural casing. there is no extra drag on the handle as with dry meat. It is just too much meat going in as it seems to me. I twisted
up in about 6-8 inch links and it will untwist it is so tight. the casing comes off the roll easy while stuffing. Almost forgot. the casing is the smoked variety.
So, how bout some help. Thanks to all
Beggar
