We make a lot of sticks and use a hydraulic stuffer, even with that stuffing into 17 or 19mm casings can be hard. We have stepped up to the 22mm collegen smoked casings. It’s so much easier for the cheese to pass through the tube and less stressful on the stuffer and whoever is cranking for you too. I shot my buddy with a cheese chuck that got stuck in the tube of the hydraulic stuffer, he was standing at the end of the table linking…he went down like a soccer player…lot of drama and I hear about it every time we do stick now…
Making snack sticks
i was wanting to be sure, that i maix everything ,stuff,and then let rest in fride for 12 hrs.? Or mix seasoning and cure rest 12 hrs. then add corrot fiber water and stuff?
h8fulhilbily You are correct, you will want to mix everything and then stuff before holding your product overnight. Trying to hold it before stuffing is going to make it very difficult (if not impossible) for your stuffer to get it into the casings.
In the future, another option would be to use a cure accelerator like Encapsulated Citric Acid, then you could go right from stuffing to the smokehouse.
Let us know if you need anything else!
Thanks, i will do that.