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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Just so you know, in case you were looking for it and couldn’t find it, the ingredients are listed on the products web page. Just scroll down and click the “Additional Info” tab and it will show up.
The W Summer (4550300082) might be the most mild of all the ones you listed. That doesn’t make it bad at all just a very mild flavor
Summer 107 (4550300032) Similar to H, contains mustard seed but I don’t think it is whole.
Summer Sausage Seasoning (4550300012) Very similar to the 107 in flavor, has whole mustard seed.
H - Summer (G4550300070) is our best selling Summer Sausage Seasoning, contains whole mustard seed. If you are looking for a peppery seasoning this is the best one to use for a base and add some black pepper. This would be the basic summer seasoning favored by most employees and customer.
Another option, if you are making 100 lb batches or don’t mind breaking down the seasoning into smaller batches, would be the Ton’s Summer Seasoning (4550806642) It has a very good flavor and is pretty peppery if I remember correctly, I pepper is listed higher in the ingredients list than any of the others… Of all of the basic Summer Sausage seasonings (excluding ones like Jalapeno and Habanero BBQ) this is the second best scoring one amongst employees.
@tincuptom i can only speak to the H summer sausage seasoning, but it has a lot better taste than the backwoods. Not a lot of pepper (you could add more I am sure) but it is a good solid flavor profile. I did not use the ECA for the tang, but plan on doing it this week in a batch. You can’t go wrong with the H seasoning!
I have been in search for a summer sausage seasoning with black pepper but couldn’t find one. I’m new at this so the H Summer Sausage is the only one I have used so I can’t give you any comparisons with the other 3, but you mentioned black pepper so thought I would share my first experience.
So I used Waltons H Summer Sausage and mixed in about a quarter cup of fine black pepper. I liked the results and several others did as well. It had a light pepper taste and I probably will add a little more in the next batch for a slightly stronger flavor. I used 25 lbs of venison and 4lbs of beef fat to keep it on the leaner side. Good luck, Bob
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!
@Jeff-Allen While the 26 and 33 lb sausage stuffers absolutely will make 19mm snack sticks the reduced size of the piston on the 11 lb model does make it easier. I have made snack sticks with all of the sizes and especially when you are working by yourself the 11 lb is easier to do.