Snack stick/stuffer newb

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Smoke Blower
Original poster
Feb 23, 2011
Vancouver, WA
Ordered an 11lb stuffer from Walton's. My first stuffer so no experience but seems like a good quality unit.

Decided to use a pre-made spice mix from a local butcher supply.

Stuffed into 19mill collagen casings I also ordered from Walton's.

Only had one blowout and I felt my first stuffing attempt was pretty successful.

Well below freezing here so I set the pid on my smoker at 36degrees and hung them to rest overnight.

In the smoker now with my amnps with hickory. Will post more when they hit temp.
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First time..... Dang....They looks great. Good equipment is key to success ..................Nice job...........
Looks great How was it to stuff the 19mm??

Not a problem at all.

Finished to an IT of 152. Some were as high as 155. Just over 7 hours total. Here they are resting in my 26 degree garage!

Took the meat that was left in the stuffer and rolled it into a log. It to an additional 20 minutes to get to temp.

Of course I couldn't resist tasting a piece! Flavor from the premixed spice was great. I would've preferred more heat and will definitely add some jalapeno next time.

I think you all have helped me start a new obsession!
Excelent job on those sticks!!!!  Smoking----sausage making is an adventure that never ends.  This is the only site that i recommend to others.  Great folks on here and i learn something nearly every time i come here.  You look like your on your way with some nice equipment to help you on your adventure. Reinhard is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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