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
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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.
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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…
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