stuffing problems

[ldrus]

I Did my first batch of Italian sausage today,I have made several
Batches of slim jims in the past and never had blow out problems like I
Did today . My larger tubes are plastic where as the little ones
Are steel. The casings (natural hog) didn't slide on to easy and inturn
Didnt come off so easy. Is there some type of lube I can put on the plastic
Tube to make it easier?

 

[boykjo]

Blow outs...#!@#$%@&^#(#^@*!........ I found the casings need to be soaked really well where they have a lot of water content so they slide off the tube easy. Sometimes they are hard to slide on the tube and its because of lack of lubrication or a vacuum created between the casing and the tube. Pay attention to the point of contact. Its like taking two perfectly planed surfaces and putting them together. They will stick to each other.......I love when I get an air pocket and the casings bubble a little....... I can stuff away..... when I get blow outs I try to push the casings to the end of the tube and if your doing it alone another helper would be great so you can concentrate on the stuffing

Joe
 

 

[rocor98]

Review the threads on soaking your casings .. Remember the water temp is 90 degrees and do a pre rinse. Try to plan for a 60 min soak.

Take the casings from the final bowl of water direct to the tube , and do not use a tube size that you need to stretch the casing on, I pre lube the tube with evoo, but that will not last long as you pull casing over it.

The trick is to grip the casing evenly so that one side does not slide on the tube in advance of the other . The casing should be doing any last second unwinding directly in front of the center of the tube , not the right or the left .. This will keep the casing coming off the tube with out trying to do a Chinese finger twist grip on the tube as it tries to straighten under your control hand .... It will come with experience.

I have only been at this for a short time, but there is nothing as beautiful in nature as a fresh coil of sausage ...:sausage:

Ross

Evoo. Extra vergin olive oil

 

[diggingdogfarm]

I would soak a minimum of 2 hours, overnight is better.


~Martin

 

[jarhead]

As mentioned soak in warm water 1-2 hours.

I form a water bubble in mine. It does 2 things.

It rinses the inside of the casing and lubricates it at the same time.

 

[jp61]

I've also had the same problems with the casings not wanting to slide on to the tube. Noticed that if I had just a little (about 1/2" or so) of the sausage mixture sticking out from the end of the tube before I tried to put the casing on, it made a night and day difference. That gave the casing enough lubrication to slide on with no problems at all.

 

[BGKYSmoker]

Like Joe and DDF have said, soak good, but not to long.  remember these are natural casings and will take liquid into the casing, way to long of a soak will make the casings feel mushy and could make for more blow outs

I have always cranked meat to the end of the tube, casings slide on better and no negative air forcing back with the air pocket in the tube.

Use some crisco or better yet keep the casings wet while stuffing

 

[1finder]

I use Pam on my plastic tubes along with water from fresh rinse of
casings. Might make it easier to put on straight, works for me.

Rick