Doug Kapfenstein I dont think you need one as you arent worrying about the casing wrinkling. It might still happen a little to outside but it wont be much. Honestly, I dont think it is going to hurt anything so Id say do it but if you would rather not then skipping it wont hurt anything!
Waltons electric 26lbs meat stuff
Does anybody have one of them?
I used mine a few time now it so so slow.
Also done seem like it move fast.
Added more wet then need still lacks power to push out the tube.
What size casings are you using? Smaller casings tend work better on the smaller stuffers.
jbird, afternoon… That stuffer has a large piston… It’s a physics thing… Large piston, small tube and casing, will not push meat through the tube… Use a bigger tube and bigger casings…
Are you trying to make sticks ???
Also, season, grind and stuff immediately is a good practice to make stuffing easier… No time for the proteins to grab together… Let the completed sausage rest/bloom in the refer for 12-24 hours then smoke/cook…
Also, greasing the piston o-ring and the canister will improve the ease of stuffing… I use Crisco… works very good…