Is there a trick to getting the casings on the stuffer tube?

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What Dog said, plus maybe a light spizt of pam on the tube. Be sure to feed the casing on dead straight.
 
I soak my casings in water for a couple of days before stuffing. The night before I soak them in white vinegar. It makes them pretty slick!
 
Well 2 or 3 inches of coiled up guts on the horn should translate into quite a bit of guts once you start filling them up. How long/heavy is the stuffed link you throw when you hammer down on it? Taking it as fact that you really got guts. Now if you got collegen I could envision some of the problemos you are currently articulating.

bigwheel
 
They look like they were stuffed right, constant fill and size. Nice fat content and I see some nice specks of pepper or dirt ....calm down, just kidding on the dirt. :LOL: Look good ..made me hungry.
Note; that coiled up job looks like a fair amount of casing to get on the tube at one shot.
 
Them sausages do look good. Yeppers nearly got to have a scale cuz you got to know how much meat you have to work with in order to put the right amount of salt/cure seasonings in it. Would say you definitely got guts. Having had the pleasure of working with the commercial sized brine pack hanks of guts..I just love the smaller home dry packs in comparison even though they are shorter and vary in length they are much easier to work with..store the leftovers etc. Still a bit puzzled about not being able to get much guts on the horn..but unless the longest gut in the pack wont fit on there I would say its not much of an issue to worry about.

bigwheel



JamesB said:
Got real guts, or at least it says so on the package. Packed in salt. Soaked 'em for about 90 minutes total and changed the water a couple of times. Then ran water through 'em and put 'em in a clean bowl of water until time to put n tube...

Another thing is this package only had strands of 4 feet or so... is that normal? I was expecting longish lengths of hog guts...

Links varied in size and weight... gotta work on that and I ain't got a scale... dang it another thing I guess I need :LOL:

Here is a link to some it it...
http://bennett-family.com/pics/food/sau ... 07_med.jpg

I'm going to smoke some of the links 2morrow, but tonight I grilled some on my little Weber goAnywhere gasser.
http://bennett-family.com/pics/food/sau ... 907_md.JPG

Sliced....
http://bennett-family.com/pics/food/sau ... ced_md.jpg

I thought they tasted pretty god for my first time out... Will be trying other recipes while I'm on vacation...

Thanks for all of you help!
James.
 
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