So just finished my second batch of snack sticks. Both batches used were made with pre-ground 80/20 beef chubs (25lb first batch and 24lb second batch). Both made with Walton/Excalibur seasonings and hi-temp cheese. I have a Hakka 15lb stuffer and a 12mm stuffer tube. Meat was hand mixed. When stuffing I only use the low/slow gear vs the gear meant to pull plunger back up quickly.
First batch was Jalapeno w/ 2.5lb cheddar and sure gel, mixed with 1 quart water in 19mm mahogany collagen casings. Stuffer was ridiculously hard to crank. Had to have my wife help and she had issues turning it. If you let go, the handle would kick back strongly a full spin.
Second batch was Willie’s with 2.5lb hot pepper cheese with 2 quart water in 21mm mahogany collagen casings. I skipped any binders this time. Definitely took some muscle to crank, but I did it myself. If I let go it would kick back just a quarter turn or so.
To stabilize I have been using 3 trigger clamps and have honestly been concerned if I could crack my granite counter tops. The Hakka has a air-release screw and I’ve tried loosening that up to point I get some meat pushing up through. Also added some white oil to the o-ring and verified it is oriented correctly. Fresh sausages using large stuffer tube are super easy to push through.
Is this just the physics of a large 15lb cylinder and a small 12mm tube and is perfectly normal? Any advice? Are my counters at risk?