Jonathon thanks jonathon
I pretty much started stuffing after I mixed
Had a good meat extraction and was cold
Using a 73/27 ratio
Can you confirm what way the gasket goes on
I had someone else mention possible some lubricant in canister and plastic wrap as well
Have you feed that
Yes was using 19mm and 12 tube
How will stuffing go if I let cure overnight instead of using the citric acid won’t that become stiff and hard to stuff?
Also do you find that the citric acid overpowers the spice blend did buffal blue cheese all I could taste was the range from the citric

Parksider thanks for the tip
How does extra water effect final product
I am using the 19mm casing the ones I did before I gave up turned out nice

Rusty thanks for the tip I’m gonna scratch the citric acid next time and let the cure work with less tang from the citric
I’ll have to try the texmex next time
Are you using a binder?

Parksider I will try that next time I attempt thanks for the suggestion
Does temperature of the meat make a difference at all if it’s warmed up a bit do you think it would go through easier

Rusty yea I did loosen that and was still getting same result

Made a batch of Buffalo Blue cheese snack sticks, reallly can’t taste any buffalo or blue cheese kind of disappointed I used citric acid
Seems to me that the citric acid must overpower the seasoning. Does anyone have the same opinion?

vjbutler tried fixing the seal a few times
With same results wish I had chickens to feed it to
Any trouble shooting you know of on the seals

D R Baron seal was on from factory
Took it off cleaned and tried flipping the gasket
Same issue

Anyone know why this is happening
Brand new stuffer first time using it today
Meat exploding out seal under pressure
Totally frustrated tossed 25# of meat total waste of time and money

Chicken Arty thanks for the tip

Scott Steinocher do you keep dial strictly on smoke for the first hr
I did smoke then increase to lowest setting
Roll on the right got a bit scorched
Also I had a bit of fat out as well
I will try next time with door proped open
Still looking for a vertical so I can hang

Jonathon thanks
Do you have a recommendation for a vertical smoker that I would be able to control temperature for snack sticks well
I have a trager but I can’t hang in it I can only put on grates and heat is to direct

Jonathon what’s the the maximum time before cooking you can hold a meat mixture with eca