I always soak my bacon in cold water for 1 1/5 after I brine. It will reduce the salt taste.

Hey guys,

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.

I always soak my bacon in cold water for 1 1/5 after I brine. It will reduce the salt taste.

twilliams I totally agree. I love to smoke Johnsonville brats. About 2 hrs with some cherry wood and
they are the best. We simmer in some beer and never have leftovers.

Seems like a real long time to smoke. I usually do 1hr or less and let it sit for at least a week to mellow.

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?

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?