Venison Snack Stick struggles

[Mffl84]

Howdy all, I've got a situation with snack sticks that I need some guidance on and was hoping you all could help a first timer out! Sorry in advance for the length of this!!

Deer season is approaching, so I thought I would clear out the freezer and make a batch of snack sticks. Got it all grinded up, seasoned, cure added and went to stuff with my LEM 5lb Mighty Bite manual stuffer and realized that the smallest horn that came with it was too big for the 17mm casings I had. I believe this was the beginning to my downfall....

I searched for a smaller horn I could get same day and there was nothing. I had to order one off of amazon (a 9mm horn) and had to wait 2 days for it to arrive. In the meantime, I wrapped up the meat tight and kept it in the fridge.

Last night I went to work stuffing the casings. Got nearly a 5 pound batch done with no issues other than having to take it really slow because it was so hard to push the meat through and keep my stuffer anchored to the table. So I solved part of that problem by bolting it to the table. However, while stuffing the second 5lb batch, I got about a pound in and it again was very hard to turn the handle and push the meat through. I was focusing on not overstuffing the casings and didn't notice that the o-ring on the plunger was letting a lot of meat squeeze through. I backed everything out and tried to reset and go again and was having blowout issues with the casings and the o-ring. This was also after deciding to add some water to the meat to try to get it to flow better through the stuffer.

I was frustrated and sweating in my kitchen and just decided to give up. I didn't know if I had broken my stuffer or what. I vacuum sealed the remaining meat and cleaned up and went to bed defeated after a couple glasses of whiskey.

I have since learned that not stuffing right after mixing can cause the stuffing process to be more difficult due to the meat setting up from the cure. So I think that is the biggest issue going on. I also should have lubricated the stuffer...I have stuffed larger sausages before with no issue, but pushing the meat through a much smaller horn would really benefit from some extra lubrication.

I guess what I am really needing some advice on is where to go from here? Is it possible to stuff the meat in smaller casings at this point? Do I just need to add much more water? I was afraid of adding to much last night...I wasn't measuring anything, just trying to go by feel. My stuffer no longer stands straight up and down...it has a lean to it, and I think I bent it because it was so hard to turn the handle. Not sure if that is contributing to the o-ring giving out or not.

What would you guys do? I have about half of the meat cased and going to smoke it tonight...so hopefully that goes well, lol. I was really excited about making snack sticks for the first time and thought it would be much easier...now I am just dreading finishing it.

 

[Fueling Around]

Warming the meat mix to room temp will make it flow easier
I don’t like to add much water as the sticks take longer to dry doen

 

[Fueling Around]

Forgot to ask
What stuffer do you have?

 

[chopsaw]

My stuffer no longer stands straight up and down...it has a lean to it, and I think I bent it because it was so hard to turn the handle. Not sure if that is contributing to the o-ring giving out or not.

I didn't read through all of that , but I've been there and the above caught my attention .

If I do snack sticks I have to stuff right away after mixing . LEM 5lb. stuffer . I think it's a 1/2 " tube . I'm not a fan of adding water , but I know sometimes it's needed . I let mine warm up if it's set up .

Anyway , yup . I tweaked the shaft in mine as well . I use an island to work on , and actually pulled the counter top off the base cabinet .
I got blow by of the piston / gasket , because it no longer sits square to the canister . I flexed mine back to plumb , but to much pressure and the same thing happens . If I stuff right away , I don't have any issues .

I also do them uncased from time to time . Works great , but you can't hang them .
I put them on jerky racks and use the oven . If you try uncased go up in size of the tube you normally use .

 

[JckDanls 07]

Warming the meat mix to room temp will make it flow easier

I agree with this... Let sit out for a few hours (or more) before trying to stuff... Once it gets to room temp then check to see if it's still stiff and would benefit from more water...

 

[Mffl84]

Forgot to ask
What stuffer do you have?

LEM 5lb Mighty Bite Manual stuffer

 

[Mffl84]

I agree with this... Let sit out for a few hours (or more) before trying to stuff... Once it gets to room temp then check to see if it's still stiff and would benefit from more water...

This is great! Anytime dealing with sausages and things like that, it is always said to keep things as cold as possible, so I always had the meat chilled. I will definitely give this a shot!

 

[Mffl84]

I didn't read through all of that , but I've been there and the above caught my attention .

If I do snack sticks I have to stuff right away after mixing . LEM 5lb. stuffer . I think it's a 1/2 " tube . I'm not a fan of adding water , but I know sometimes it's needed . I let mine warm up if it's set up .

Anyway , yup . I tweaked the shaft in mine as well . I use an island to work on , and actually pulled the counter top off the base cabinet .
I got blow by of the piston / gasket , because it no longer sits square to the canister . I flexed mine back to plumb , but to much pressure and the same thing happens . If I stuff right away , I don't have any issues .

I also do them uncased from time to time . Works great , but you can't hang them .
I put them on jerky racks and use the oven . If you try uncased go up in size of the tube you normally use .
View attachment 703242
View attachment 703243
View attachment 703245

I thought about doing some uncased ones as well. How do you like the finished product compared to cased?

 

[chopsaw]

How do you like the finished product compared to cased?

Don't really notice a difference myself . They go fast either way . I do like to be able to hang them , but the oven trays work good too . Just no smoke .

 

[SmokinEdge]

Keeping everything cold during the grinding and mixing is a must for bacteria safety, particle definition and not getting fat smear. But once the mixing is complete with cure 1 it’s best to rest on the counter an hour or two covered with plastic wrap or a kitchen towel. This lets the mix warm and soften up before stuffing. It’s safe because of the salt and cure at that point. If you have to refrigerate because of timing to stuff, some water may need to be added but don’t add water until it has warmed up on the counter then add water to feel.

 

[DummyPanda]

Howdy all, I've got a situation with snack sticks that I need some guidance on and was hoping you all could help a first timer out! Sorry in advance for the length of this!!

Deer season is approaching, so I thought I would clear out the freezer and make a batch of snack sticks. Got it all grinded up, seasoned, cure added and went to stuff with my LEM 5lb Mighty Bite manual stuffer and realized that the smallest horn that came with it was too big for the 17mm casings I had. I believe this was the beginning to my downfall....

I searched for a smaller horn I could get same day and there was nothing. I had to order one off of amazon (a 9mm horn) and had to wait 2 days for it to arrive. In the meantime, I wrapped up the meat tight and kept it in the fridge.

Last night I went to work stuffing the casings. Got nearly a 5 pound batch done with no issues other than having to take it really slow because it was so hard to push the meat through and keep my stuffer anchored to the table. So I solved part of that problem by bolting it to the table. However, while stuffing the second 5lb batch, I got about a pound in and it again was very hard to turn the handle and push the meat through. I was focusing on not overstuffing the casings and didn't notice that the o-ring on the plunger was letting a lot of meat squeeze through. I backed everything out and tried to reset and go again and was having blowout issues with the casings and the o-ring. This was also after deciding to add some water to the meat to try to get it to flow better through the stuffer.

I was frustrated and sweating in my kitchen and just decided to give up. I didn't know if I had broken my stuffer or what. I vacuum sealed the remaining meat and cleaned up and went to bed defeated after a couple glasses of whiskey.

I have since learned that not stuffing right after mixing can cause the stuffing process to be more difficult due to the meat setting up from the cure. So I think that is the biggest issue going on. I also should have lubricated the stuffer...I have stuffed larger sausages before with no issue, but pushing the meat through a much smaller horn would really benefit from some extra lubrication.

I guess what I am really needing some advice on is where to go from here? Is it possible to stuff the meat in smaller casings at this point? Do I just need to add much more water? I was afraid of adding to much last night...I wasn't measuring anything, just trying to go by feel. My stuffer no longer stands straight up and down...it has a lean to it, and I think I bent it because it was so hard to turn the handle. Not sure if that is contributing to the o-ring giving out or not.

What would you guys do? I have about half of the meat cased and going to smoke it tonight...so hopefully that goes well, lol. I was really excited about making snack sticks for the first time and thought it would be much easier...now I am just dreading finishing it.

Check Your Equipment: Since your stuffer has a lean, it could affect the stuffing process. Make sure it's stable and well-aligned. If it's bent, that could definitely be a factor.
Lubricate and Prep: As you suspected, lubricating the stuffer can make a big difference. Also, ensure the casing and stuffer tube are well-prepped and not too tight.

Adjust Meat Consistency: Adding water to your mix is a good idea, but start with small increments and mix thoroughly. A good rule of thumb is around 10-15% water relative to the meat weight.

Handling and Timing: If the meat’s been sitting for a while, it might be harder to stuff. Let it warm up slightly before you start, and keep the mixing to a minimum to avoid setting issues.

Addressing Blowouts: If you’re having blowouts, ensure the casings are not overstuffed and tie off any air pockets as you go.

It might be worth checking if your local store has any more replacement parts or a new stuffer if the current one is too damaged. Best of luck with the smoking—hopefully, the end result is worth the effort!

 

[BGKYSmoker]

CRAP

All these years ya mean I been doing it wrong?
I feel like Doug and Emu.
"Wait there's and elevator"
BAAAAHAHAHAHAHA