I always soak my bacon in cold water for 1 1/5 after I brine. It will reduce the salt taste.
Best posts made by ggillis
Latest posts made by ggillis
I'm tired of my old POS vertical stuffer
I’m still fairly new to the game and when I first started making sausage I opted for a off brand 7lb vertical stuff that has given me nothing but headaches. Even when using the largest tube (not summer sausage size) I still get gasket blowout and skipping gears. Almost impossible to turn. I chill the meat and stuffer in the freezer. Do you think it’s used error or should I up my game to a better stuffer? Any help would be appreciated.
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?