sausage stuffer problems



  • When I’m trying to stuff summer sausage of snack sticks the seal on my stuffer pops out the top. I am not trying to go to fast or holding the casings to tight. Anyone else have that problem ? How do I stop that from happening ?


  • Walton's Employee

    @kunze7 Interesting, two things could be the issue. First, are you using white oil or some other food safe lubricant on the gasket before each use? If not then that should fix your problem though you might need a new gasket as if it’s been run without white oil it might have been stressed beyond usefulness. The second thing would be the air relief valve in the piston, make sure it is moving freely and there is nothing interfering with the spring, if that can’t move freely it might be causing your issues.

    Let me know if you are doing both of these things already!



  • I have not used any kind of oil or lube on the gasket. Some times it works good others not. And the spring on the air vent seems to be fine. Could the meat be to sticky ?


  • Walton's Employee

    @kunze7 Yes and no, the fat in the meat will eventually lubricate the gasket but initially yes, without lubrication of the gasket if you have a product that has a lot of protein extraction and not a bunch of water that could be part of your issue. However, I think if you start lubricating it with something like white oil your issue will go away. If it keeps happening it is because of the gasket was stressed from being run without lubrication so it might need replacing.

    Let me know if you need anything else!


  • Walton's Employee

    @kunze7 One other possible thing that could be causing your issue is that the gaskets are directional, there is an up and a down on it. You want it oriented with the V pointing down into your cannister.


  • Walton's Employee



  • the last time i was stuffing sticks, my bleed must have not been open enough, it was building up pressure and when i let go of the crank handle, it flopped around and smacked me in the cheek bone. had that been my nose it would have been broken. i have the 11lb stuffer, i had a different brand before. gave it to my daughter, it was much thicker steel. Sorry i gave it up now. it cranks hard and takes two c clamps to hold it to the table top. had this happened the first time i used it i would have returned it. NOT HAPPY now that i know what that handle can do when ur not expecting. i was stuffing along, which is a handfull in it self.



  • @cornpatachguy I had the same problem with mine except it hit me on the back of my hand. These stuffers are not safe and I have quit using mine because of this. My Lemm although smaller than I’d like works very well and the handle does not spin back on me when it’s let go. I have learned that bigger is not always better with stuffers, the pressure generated by trying to take the meat from a large 6" or so tube into a fraction of an inch tube is huge. All of my small casing is stuffed with a 5 pound stuffer. It’s a pain in the neck filling the stuffer so many times but much safer than the flying handle.


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  • M

    In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage

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  • @KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!

    The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.

    For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.

    Anyone else have thoughts?

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