Need snack stick help

[Mofatguy]

Hey all!
I have a couple batches of venison snack sticks under my belt using mix of deer and porf fat trimmings 70/30% and hi mountain seasoning mixed and processed via hm instructions.
I'm using 16mm mahogany edible collagen casins and a cheap horizontal stuffer. When I load the casings on the tube I lube the tube slightly with a little oil.
When stuffing it takes lots of pressure and is really hard to stuff. I assume this just due to the small size of casing?
Is there anything I can do to help make stuffing easier?

 

[SmokinAl]

You can try adding a little more water to the mix.
That will make it easier to get thru the small tube.
Al

 

[Mofatguy]

Ok. I add 1/4 cup per pound now. How much more can I add and not be a problem?
Thanks

 

[SmokinAl]

It's hard for me to say how much more to add, but I would try another 1/8 cup per lb.
Your going to have to go by the texture of the mix, if it's too stiff it won't want to go thru the small tube.
I know some of the guys use a jerky gun to stuff small casings like yours. But in your case your going to have to try & get the mix a little softer, so it will go thru the small tube easier. I have never used casings that small before, the smallest I have used were 22mm sheep casings for breakfast sausage & I had to mix in extra water to stuff them. And I have a LEM 5# stuffer with metal gears & they were straining. Hopefully one of the guys that use those small casings will chime in and can give you better advice.
Al

 

[DIYerDave]

Are you mixing, stuffing, and smoking right away? Or are you letting the meat set in frig over night, then stuffing / smoking?
If letting set in frig, try reserving some of that water and mixing in right before stuffing / smoking.

 

[SonnyE]

Ok. I add 1/4 cup per pound now. How much more can I add and not be a problem?
Thanks

I agree with Al, thin the mixture. But nepas told me he only uses a 5 pound vertical stuffer now, because it can stuff the smaller casings easier. I've read that a horizontal stuffer can be rough to use. No idea why though.
I suspect the ratio of the two different stuffers. And don't get a rack and pinion type.

I just began stuffing, and I want to make Snack Sticks, and Kielbasa, so I'm learning.
I used Disco's recipe to do my first batch and it called for 1/2 cup of ice water in the mix, for 2 kilograms of meat. (2.2 pounds)
You'll figure it out. But the more water in, the more has to come out so you don't get mushy sticks. Make sense?

 

[BGKYSmoker]

Dont add anymore water, you will get messy sticks.

Let your mix sit in the stuffing canister at room temp (your not going to die)
I use allot of 15-16mm casings and a 3/8" od tube.

 

[Mofatguy]

Thanks for all the tips. I'll try adding a little more water. I do stuff after mixing in the seasonings and then let them sit overnight in the fridge b4 cooking or smoking. But, I usually put the meat back in the fridge while I clean up my mess from mixing and get the stuffer set up and ready to go.

Thanks!

 

[bill ace 350]

I agree with Al, thin the mixture. But nepas told me he only uses a 5 pound vertical stuffer now, because it can stuff the smaller casings easier. I've read that a horizontal stuffer can be rough to use. No idea why though.
I suspect the ratio of the two different stuffers. And don't get a rack and pinion type.

I just began stuffing, and I want to make Snack Sticks, and Kielbasa, so I'm learning.
I used Disco's recipe to do my first batch and it called for 1/2 cup of ice water in the mix, for 2 kilograms of meat. (2.2 pounds)
You'll figure it out. But the more water in, the more has to come out so you don't get mushy sticks. Make sense?

funny you mentioned a rack and pinion stuffer.

My first attempts at sausage making were when I was stationed at an Air force base in San Angelo Texas.
A friend who I knew from an assignment in Germany was also stationed there. He was from North Dakota, I'm from northern New York. We both loved hunting and fishing and did lots of both in Texas.

We built a 2x2x4 foot plywood smoker to smoke summer sausage in.
He had grown up doing it in North Dakota and taught me the process.
We used a family recipe with pork, venison, various spices and tender quick.

Stuffed cloth casings his wife sewed for us

Made some awesome summer sausage.

We stuffed hog casings with a hand grinder and tube attached. Pain in the a@@.

So my friend built a rack and pinion stuffer from pvc and assorted wood scraps.

Performed light years ahead of the hand grinder!

That was over 30 years ago, but we still keep in touch.
We got together last summer and caught and smoked a load of lake trout and brown trout from lake Ontario.

I recently got a LEM 5 pound vertical stuffer.

Sending my Gander Mountain Guide Series 5 pound stuffer to my friend.

Thanks for triggering great memories!