5 Tips to Stuff Like a Pro


  • Walton's Employee

    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.

    Meat Hacks

    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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  • @TinCupTom I agree with both @bobing195-7 and @ed-jordan in regards to the H Summer, great tasting Summer Sausage without being too strong or having any real heat.

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    thanks. As it turned out I did use a pork butt, cost only $1.48/# on sale and pork fat appears to be running about 50 cents more. Pure fat is a lot harder to come by, guessing because there is just less of it – supply and demand. One recipe I was using called out pork fat and I directly substituted the ground pork butt and it tasted fine even at a 25% ratio. The other sausage experimental batch I made with 50% and it is even better. So, 50/50 is the future now. thanks for your input folks!

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