first attempt at stuffing casings was ..... tough

[stevensondrive]

Just got my LEM 5 stuffer.  Then went to our local Humphrey's Market and was delighted to find out they have natural casings.  A "hank" was only about $27.  much cheaper than anything online.  They came with 2 plastic sleeves one red and one clear with "wings" that we figured to put behind the big black plastic nut on the stuffer.

it took some practice for us to feed the meat and feed the casings in good timing.  We ended up with some a little too empty and some blowouts.  we had some difficulty getting the casings to slide off.  we continued to "slop" water onto the casings to try to loosen it up.  How long do you guys soak your casings??  we soaked maybe 20-30 minutes

I'll post pics when I get a chance.

I made 5 pounds of Sicilian-Italian sausage with wine and cheese

and about 10 pounds of mild/hot Italian sausage

both recipes from the Great Sausage Recipes and Meat Curing by Rytek Kutas book

Steve

 

[BGKYSmoker]

Sounds like your talking about pre tubed casings like shown below.

slj1.JPG

• BGKYSmoker
• Feb 17, 2013

Pull the clear middle out then slide the red over the stuffing tube then pull the red tube off and you have the casings left on your stuffer tube.

Soak the rinsed casings for an hour. You can go longer if you wish.

 

[stevensondrive]

That is exactly what I have. THANK YOU!!!

 

[billsfan53]

I rub butter on my tube before I slide the casings on.
Then I push a litte meat out past the end of the tube and then pull the skin to the meat
That prevents air pockets
Twist the end and stuff gently.
About 6 to 7 in long twist and snip with scissors
If needed more butter on the. Tube
This method prevents blow outs!!!!

 

[BGKYSmoker]

Keep a bowl of water around, use water for easy sliding of the casing on the stuffer tube, Or crisco. IHMO Butter can have salt in it, why add extra salt to the inside of the casings?

Air pockets can be created between the casing and the meat but can be remedied by poking the bubble once stuffed. And air pockets can be made when you fill your canister and have and air pocket. Stuffing with an air pocket will make a pocket in the meat.

 

[stevensondrive]

I appreciate all the great suggestions!!  any suggestions on forming into links?  We had one burst when trying to twist into links.  of course we restuffed that meat into other casings.

 

[BGKYSmoker]

If you want link there is a super easy way.

take your 1st link (say 4") pinch the casing there and twist the second link towards you 1 full turn, 3rd link away from you 1 full turn and keep going.

towards/away/towards/away/towards/away. Then just cut between the links.

OR

Make links every4" pinch, another 4" pinch, 4" pinch, 4" pinch then cut between each link where you pinched. Dont worry if the casing slides up over the end of the link exposing some meat, your going to cook it anyways.

Sheep casings are thinner and can blow out, try not to stuff to tight if your going to link.

Practice, you will get there.

 

[stevensondrive]

That was a lot easier with the plastic off. Lol

 

[billsfan53]

I slide the casing over the end of the kitchen faucet and gently flush with water to make sure there is no salt
Buy the way I use hog casings

 

[BGKYSmoker]

Do the same with hog casings but make 6" links.

Rinse the salt or solution off the casings inside also. Soak for 1 hour. I invert my casings but for someone just learning it could be tough.
 

 

[stevensondrive]

.

 

[pops6927]

The art of stuffing has, like many other things, a learning curve.

I use my silicone food spray to lubricate my stuffing tube; a little spray on my hand and then rub it on the tube works great.

I use both pretubed or regular hank casings.   I soak them for about 30 minutes, then rinse them off thoroughly.   Feed them onto the tube either at once or sliding them on.  Keep air of the casing as much as possible, but sometimes air builds up in it.  If that happens, you can use a sausage pricker once it is stuffed to bleed out the excess air.  Or, I'll just cut it off, squeeze out the air from the casing and start again.  I bring the meat to the end of the tube, tie a knot, pull it tight and start stuffing again.

If anything starts going 'bad', stop the stuffing immediately by doing a half twist backwards on the crank.  Then, you can readjust, and just start cranking again.

I usually wait until I'm finished stuffing before I start linking.  You soon find out that you need to not stuff too tightly, just enough to keep the meat compacted in the casing with no voids or empty spots so you can twist the links.  Easiest is twist one 3 times to the left, next one 3 times to the right and repeat.  Then, I usually cut mine into three-link lengths, package and freeze.  Don't have a vacpak, use Ziploc[emoji]174[/emoji] Perfect Portions[emoji]174[/emoji] baggies and put them all into a gallon ziploc[emoji]174[/emoji] bag.  They separate easily, take one out, thaw and cook.