Snack Stick Tube Problems

  • I tried making a batch of beef snack sticks. I have a 5lb vertical stuffer and used a 3/8 tube with 16mm
    casings. For the life of me I could not turn the handle too far without a blowout around the gasket. I was afraid I was going to strip the gears. I even tried adding water to the mix. Nothing helped. I love the size of these and don’t want to go to a larger diameter. Would cutting the horn shorter help? There must be a way to make these. Any suggestions?

  • Walton's Employee

    @ggillis Stuffing into 16mm tubes is tough with a manual crank stuffer. I see you added water so that is one option tried. The next would be to make sure that you haven’t held the product overnight after adding the cure and seasoning before trying to stuff it, I don’t think this is the case but it is always good to check. The next thing you will want to try is getting the meat very cold right before you put it in the stuffer. The colder the meat is the easier it will stuff for sure, so this would be the next thing I would try. Shorter horn is a good question, I have never tried it but it sounds like it would make sense as you are asking the piston to create less force as it does not need to push the meat through as long an enclosed space. But again, I have never tried that, just seems like it would work.

    Does anyone else have any good ideas to help?

  • Regular Contributors

    Austin is right, there is no easy way to get meat, especially if it has cure in it, into the 16mm casings. You WILL strip the stuffer, been there done that! I found that doing small batches, add water and stuff immediately, try doing maybe a pound or two at a time. Go up to the 19mm it will make like much easier and really isn’t that big of a jump. Even our 35# hydraulic doesn’t like casings under 19mm, just too much pressure. Save your shoulder and the stuffer gears!
    If you do cut the tube down, be sure to post and let us know how it goes, i’m curious???

  • @jonathon Thank you for the reply. I’m a newbie here. So I should only add the cure and seasoning right before I stuff it? Is it dangerous if I let it sit overnight in the fridge?

  • Walton's Employee

    @ggillis It’s not dangerous to let it sit but you want to let it sit after you stuff it. If you mix everything and then let it sit the meat is going to set up and become MUCH harder to stuff. So, go right from mixing to stuffing and then if you need to hold it, hold it at that point. Another option is to use a cure accelerator, with sticks I like Encapsulated Citric Acid as I like the tanginess that is added as well as the cure accelerating properties.

    No need for apologies ever on here! We were all new at one point and even the more experienced home (and even commercial) processors have questions on things!

  • I mix everything except the sure gel and let it set overnight . The next day I add water and sure gel and stuff 16mm casings immediately. No problem with an 11 lb. manual
    Learning correct consistency doesn’t take long, keep at it!

  • So does this mean that the 11lb stuffer is more or less the preferred size of stuffer for making snack sticks with? Especially when combined with the 19mm casings?

  • Walton's Employee

    @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.

  • So a couple things for you here. First off you really just dont have the proper equipment to stuff 16mm casings, but you can try a couple things. Spray all your equipment with a good food grade lubricant. Inside the stuffing horn and inside the meat cylinder so meat can flow as best as possible. Second get a 1/2 inch stuffing horn. Its going to be a bit of a pain bit you will have to manually roll your 16mm casings onto your 1/2 inch stuffing horn just like you would fresh casings. Stuffing through a 1/2 inch horn is going to be eaiser than 3/8. Third as another option is to mix a small amount of vegitable oil into your meat to add some lubrication without effecting flavor. These are just a few options to try with your equipment. Let us know how it goes!

  • @jonathon It looks to me you may have missed a small point in the original post. He said he was using 16mm casings but a 3/8" stuffer tube. 3/8" is VERY small-- only 9.5 mm! He is trying to punch it through a pinhole darn near.

  • @jonathon yep, shorter horn makes sense. I am mech. engineer and there are two big things wrong here: the 9.5mm (3/8") stuffer tube and its length. Most of the problem, probably, ALL could be solved by using the diameter stuffer tube for 16 mm casings. There is NO advantage to going smaller, just disadvantages. Pressure drop(in this case back pressure on the cylinder / piston goes up exponentially as diameter is reduced.

Log in to reply

Recent Posts

  • C

    @jonathon Black Bull, the name makes it sound like it would be a winner. Yes, I have done the injecting as well. I forgot about that. I thought the overall flavor was a little better with the brine, then a pat down, & the dry rub to finish it off.
    The Alabama trick. Well, more like the Dave trick, but definitely from Alabama. Occasionally I will add a can of Buffalo Rock Ginger Ale to my brine or injection liquid. Buffalo Rock, to my knowledge only available in Alabama. It is some real serious stuff No liquor though, but serious stuff. Just about like what Coke used to be. You either like this stuff o you don’t. We like it. We have let some folks try it & they definitely did not like it. I have never found an in between. I have never found a Ginger Ale quite like it in all my travels either. A few have been close, maybe, but not there. I few folks thought that some particular variety might be similar, but them having not tried both the Buffalo Rock & their brand, there is no comparison. How they got the name Buffalo Rock in Alabama. either I don’t remember or never learned. It seems to me that it might have been some sort of Texas thing, probably because I am thinking of Buffalo Gap, Texas. But, the fact of the matter is it apparently started over 150 years ago, but in Alabama. Good stuff!

    read more
  • D


    Austin… Her sausage doesnt have the crust you speak of. Maybe the aluminum foil is what prevents that and also holds in the moisture. that keeps the consistency good.

    read more
  • @jonathon ![alt text0_1544482249284_IMG_0823.jpeg

    read more
  • That makes sense. May also be why the switch does not lock in reverse. Acts more like a pulse switch. I avoided using it with mixer just to be safe. Didn’t want to chance wrecking it. I did grind 20# of venison in less than two minutes. Great piece of equipment! Don’t know why I waited so long to get one. Quiet, smooth and efficient. If you’re able to find out more, please share. Thanks Austin.

    read more
  • @gerygaub Absolutely, that is what I have done with the bellies in the past they always turn out fantastic! Good luck and let us know how it turns out!

    read more
  • G

    So I can vacuum seal the belly with the vac sealer and after the 5 to 7 days remove it and smoke it?

    read more

Recent Topics

Popular Topics





Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.