Regular Contributors

@Jonathon Do you know why the 7in slicer has a larger motor then the 9in slicer?

yeah don’t wit till the afternoon or you ll be be after midnight

So is the casing actually dissolving or is it breaking causing the meat to fall?

@twilliams We have distilled water here but I only use that when I am doing a ham, bacon or injecting other large cuts of meat with cure. When I am doing cured sausage (snack sticks, summer, etc.,) I do tap water. Wichita has pretty decent tap water and it’s never caused us any issues.

@JohninPa With what @Unionguy1019 just added I would strongly consider tossing the meat.

@mcherbies Yeah, 2 quarts of water per 10 lb is going to present a few problems for you for sure. We would recommend 1 qt per 25 lb batch. I’ve done as much as 2 quarts per 25 lb batch and even that was pretty soupy. Now, it DID stuff like a dream, hardly had to turn the crank but it gave me an odd texture…don’t remember if it did anything to the casing or not.

@Tex_77 That looks nice and juicy!

@Tex_77 lol. There wasn’t too much too it really. The sun dried tomato basil idea came to me while I was baking bread last weekend. I had plenty of ingredients leftover and threw it together last night. The test patty was unanimously enjoyed so I stuffed it first thing this morning. I’ll be making plenty more as this is sure to be a popular one!

@mcherbies Do you have any photos we can look at? How much water did you use when mixing in your seasoning and did you use a binder? The fact that there was a lot of water in vacuum-sealed bags means that this was almost certainly “purge” (though not the bad kind!) from the meat and that shouldn’t be happening at that phase of the cooking process.

Some wrinkling is often going to happen but you should be able to make a product at home that doesn’t wrinkle as much as the top picture.

@JohninPa As for how much water you should add that is going to have to be by best judgment. I would think a 1/2 pint for a 6 lb meat block should be enough but i don’t know. Another issue is that by mixing that in you are probably going to rupture casing on the ECA and it is going to interact with the meat sooner than you would want. So, like @lamurscrappy quickly go from stuffing to the smoker.