Phil Layfield No, you don’t need to add sure gel or carrot fiber, it will help but you can do it without it. Just make sure you mix it very well and get lots of protein extraction. I’d add about a quart of water per 25 lb of meat, if you arent using a binder I wouldn’t add more than that.
No I think I left the meat too long in the freezer chilling it and a frozen chunk of meat clogged the stuffing tube and it finally burst loose with a bang. I also must have had a lot of air trapped in the the stuffer to blow all the casing off. I will definitely be careful not getting the meat too cold prior to stuffing when doing small diameter casings. Can’t quite figure the air out as I installed an air blender on my stuffing plate but the casing sure looks like it was Blown Off and it made a Big Bang!!
Parksider is right on with how the dehydrators typically work.
For temp and length of time in the oven, 170 to 200 degrees is as low as most ovens go, so as low of a temp in there as you can reach. Then, you want to hit an internal temp of 160 on snack sticks which will probably be several hours in the oven, really just depends on what size of snack sticks you’re making. Really small sticks may be 2-3 hours, or larger sticks could be 4-6 hours. Just throw in a thermometer probe, and when it hits 160, take them out and start cooling.
Would like to know if waltons stuffing tube fits a Hakka 15lb vertical stuffer? I would also like to know if they carry a stuffing tube that will fit a 20/22 plate grinder? I am trying to stuff 21mm collagen casings and fresh SC links. Thanks David
matt93 I used Natural casing when I always did my Landjaegers. That’s why it was much easier to flatten! I have not done Landjeagers with collagen casings before, i think you would think you have to flatten over night after loosely stuffing them so they hold there shape after heating? That is just a guess though.
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