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!
Posts made by lamurscrappy
RE: Snack Stick Tube Problems
RE: Pork vs Venison / pork sausage
Generally any of those sausage seasonings such as hollys medium would be a great fit for venison. Typically on breakfast style sausages I add a small amount of red pepper flakes which add a nice touch for venison. Make sure to add between 20% and 30% pork fat (back fat works great). Also for your grind use the course plate and run it through twice. A small amount of water will help with meat spice mixing and grinding. Just make sure to add the water after youve mixed in the seasonings a bit so you dont get clumping.
RE: summer sausage
Ive seen that done as jonathan has said or if you raise the temperature of your smokehouse too fast or start too high. But for the purposes of what your wanting, after you shower them cold or place in a cold bath you can spray them with warm water or run them under a hot water faucet and it should remove any unwanted grease from the casings.