I currently do not have any plans to add a horizontal stuffer.
If there was interest in the horizontal stuffers though, I’d check it out.
I’ve always seen them as inferior to a vertical stuffer…
What makes a horizontal stuffer your preference for making sausage?
Retail Products Manager at Walton's and host of WaltonsTV
Posts made by Austin
RE: Horizontal Stuffer
RE: Using a Scale To Measure Seasoning for Smaller Batches
It would have to be manually calculated for every seasoning blend, and it isn’t very feasible for us to keep track and maintain that info on every item. Volumetric just isn’t as accurate as by weight and volume can vary a bit. One could come up with an approximation for many items though. For example, for cure, we say that Sure Cure has 6 teaspoons in 1 ounce.
If you have a specific request on calculating the amount for a specific seasoning blend, let us know and we’ll see what we can come up with.
RE: Fresh sausage
Other than paprika, the most economical way to add a color and signify a hot or spicy sausage would be to use red collagen casings. These casings look awesome when making hot links, or other spicy sausage. It doesn’t color the meat itself but the casings in red make the sausage look great!
You might be able to use a food safe food coloring. I don’t know if it would have any effect on the texture of the meat, and we’ve never tried it here, but it could be worth doing a small test batch on to try and test it out.
Other than those options, there is nothing else that is cost effective for making small batches of homemade sausage. My personal recommendation would be to use the red collagen casings.
RE: Salami making
If you are looking for something else, let us know what you are thinking and we’ll help out the best that we can!
RE: How To Make Homemade Sausage & Brats - Recipe
@Minders Unfortunately, at the moment I have no plans to do another in-person class. But, we are working on expanding our available materials on Meatgistics and YouTube! We have a lot planned to add and increase in online videos this year!
RE: Casing Issues
Protein extraction definitely sounds like it could be a problem.
I have not used a kitchen aid, but I’ve used another style of stand mixer, and I think it does a good job of mixing small batches of meat. The Weston meat mixers will work better if there is a slightly larger batch size.
I would assume the kitchen aids have enough power to mix the meat fine, but maybe someone else has tried it and could chime in for confirmation?
If your sticks are fatting out, the other possible problem could be too quick of a temperature rise, too high of heat, and too fast of cooking. Depends on what your cooking schedule was like.
Carrot fiber is not going to help with binding from a protein extraction perspective. It will help bind and hold water though. You can add a different binder like Sure Gel or Soy Protein Blend, which will have a better effect on helping increase protein extraction during mixing. Either of those two will slightly increase your protein content, and the more protein in the meat, the easier it is to get protein extraction and the protein extraction is what helps bind the fat in the meat. To quickly compare the 3 binder options, Sure Gel and Soy Protein are better for added protein and protein extraction (I’d choose Sure Gel over Soy Protein), but Carrot Fiber is probably better at water retention
RE: Smoked meat stabilizer?
Smoked Meat Stabilizer is used in smoked and cured sausages (i.e. snack sticks, summer sausage, etc.) only. You do not want to use this in a fresh sausage, and not in a cured product that uses a brine (i.e. ham or turkey).
You could use it in other smoked and cured sausage like a german, polish, kielbasa, etc. Most commonly would be snack sticks and summer sausage though.
Usage is at 2 ounces per 25 lb of meat. (measuring per pound is 0.08 ounce, which is really hard to measure for individual pound increments, so hopefully you are making a decent size batch)
It does not add smoke flavor. “Smoked” is in the name just because it is used for smoked and cured sausages.
You can use smoked meat stabilizer in place of ECA for the cure accelerator properties. It would not end up with the same level of tangy flavor that ECA provides though. If you add both, it might make things a bit tangier though, since smoked meat stabilizer has some ascorbic acid and sodium citrate in it. I will try to find out exactly what to expect on the tangy flavor and pH level changes with smoked meat stabilizer and respond again though.
RE: Snack stick casings extremely tough
The best answer would be to just use a smaller stuffing tube, or use a larger casing that fits better on your stuffing tube.
Using fat would be better than vegetable oil, but still the best answer is to match up the stuffing tube and casings for a better fit.
RE: Snack stick casings extremely tough
As a general rule of thumb, we highly discourage using vegetable oil for anything involved with meat processing.
It can ultimately cause more problems than it solves.
If you are using vegetable oil for lubricant to slide casings on the stuffing tube, that could be a portion of the problem in this specific case too. If you get oil on the casings, it can dry them out and almost fry them while smoking/cooking. It can at least cook them faster and dry them out though.
I’d say there is a good chance you reduce the casing issues you had by not using the vegetable oil.