Topics created by jroby

twilliams said in Beef snack sticks callogen snap: jroby not sure if you will get any more snap however maybe your water amount is a bit heavy. I use 1qt for 12.5 lbs and that is pushing alot. Maybe cut it back to a 1/2 qt for 10lbs to start with. Im thinking the snap you are looking for is very hard to achieve as a home processor. That can be an issue. Added water will need to be removed from the product at some point during the process. That can be part of thermal processing or afterwards as air drying. Probably more of a challenge for guys finishing their sticks in a water bath where you don’t get any addition drying during the final cooking process. Air drying after cooking is a good way to get the final dryness and texture you are after if you have a good place to do it.

No I think I left the meat too long in the freezer chilling it and a frozen chunk of meat clogged the stuffing tube and it finally burst loose with a bang. I also must have had a lot of air trapped in the the stuffer to blow all the casing off. I will definitely be careful not getting the meat too cold prior to stuffing when doing small diameter casings. Can’t quite figure the air out as I installed an air blender on my stuffing plate but the casing sure looks like it was Blown Off and it made a Big Bang!!

@jroby3646 Those look like the same ones I got. At some point in the future ours will come with this option!