5 Tips to Stuff Like a Pro
Meat Hacks: Stuff Like a Pro at Home
Learn how to Stuff Like a Pro with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
How can I Stuff a Pro at Home?
A few weeks ago we showed you guys some tips on how you could take some of the things that commercial processors do when grinding and mixing meat and adapt them for use at home. We are continuing our effort to help you guys make the best homemade product possible so today we have some tips for you on sausage stuffing.
When a big commercial processor stuffs his product they are using a hydraulic, a vacuum or a water stuffer. You are probably using a hand stuffer so some of the advantages they have are not things you can duplicate.
1 Prevent Air Pockets The best things you can do are make sure you are packing your product in there with as few air pockets as possible. The best way to do this is to create an angle when filling it from side to side. You put in your initial amount and leave it angled from left to right then put your next level in and leave a slight angle from right to left and repeat until you fill it up. Also make sure you are really packing it down with each layer.
2 Don’t Blow it
Commercial processors have been stuffing for years and have it down to an art form, for them blowouts are a rarity. For a home processor though, nothing is more annoying than hearing that dreaded pop from your casing. It means backing your piston off, stuffing what you lost back into the cannister and fixing your casing. All of that takes time and is a major annoyance. To help avoid this make sure you are not holding the casing on the stuffing tube too tightly, different products require different amounts of pressure but whatever casing you are using should flow fairly smoothly off of the tube. So if you are busting a lot of casings make sure you aren’t over stuffing them and make sure that your air valve is functioning properly. This will help release some air pressure up through the piston. Also, as always, make sure you are lubricating your piston gasket with white oil!
3 Clamp Your Stuffer Down
Another thing you can do is to clamp your stuffer down to the table you are using, this will prevent the unit from rocking as you crank it. If you are able to I know some customers have actually had success removing the stuffer from the base and bolting it directly to the table.
4 Your Casing Matters
When stuffing it is important to remember that the size of the tube and casing you are using is going to affect how difficult it is going to be to crank it down. A 32-35mm hog casing on an 22mm horn is going to stuff a lot easier than a 19mm snack stick casing on a 12mm tube. Here is a chart that shows you what size stuffing tube to use with what casing
Casing Size Stuffing Tube Stuffing Horn 15 mm 3/8" or 10 mm X 16mm 3/8" or 10 mm X 17mm 3/8" or 10 mm X 18mm 3/8" or 10 mm X 19mm 7/16" or 12 mm X 21mm 7/16" or 13mm 1/2" 23mm 1/2" or 13 mm 1/2" 26mm 9/16" or 16 mm 1/2" 30mm 9/16" or 19 mm 1/2" 32mm 9/16" or 22 mm 3/4"
- 5 Your Piston Matters Too
Along the same lines the size of the stuffer you are using is going to matter, a 7 and 11 lb stuffer has a smaller piston so it is going to stuff easier than the larger stuffers as the larger diameter of the piston is going require more force to press it down.
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Hello from Alpine, Texas.
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.
Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.
Thanks for the invite. Gary T.
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??
Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.
This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.
Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.
Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years
Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!