I can report that alll I needed to do was slow down and unscrew the bolt 2-3 turns.

Jonathon

Tex_77 that’s what I was thinking. Thanks man.

Jonathon

Jonathon

Thanks Jonathon. I wouldn’t be smoking the links at all. I would stuff fresh and vacuum seal.

cdavis the flavor was nice. I did the Sous vide process with them after smoking. Worked out nice.

glen I used LEM for 20 years. Just needed to get used to this model. Thanks everyone for the help

I really like this stuffer.

My wife LOVES breakfast sausage. However, she is not a fan of sheep casings or natural casings that I have used for our brats. So, what edible casings would you suggest for breakfast sausage links and bratwursts?

So, I have made several batches of Snack Sticks using 17-19mm smoked casings. I follow a pretty regular smoke schedule 120 for 1 hour no smoke dampers open, 130 2 hours 1/2 damper with smoke, 1 hour at 140, 1 hour at 150 and finish them to IT of 155 at 170 degrees in the smoker. I cold bathe them after and then let them sit at room temp to cool down and then pack. I can’t seem to get a good “snap” on my sticks? Any suggestions?

Doesn’t appear that I can post a photo from my phone.

Let me ask an obvious question; what’s the grind schedule? I put 2 grinds on it through the medium plate. Mixed until very tacky with a mechanical mixer.

PapaSop yeah “look good”. Taste is good. No snap. They bend.

Jonathon

Thanks Jonathon. My meat block or farce was 18 lbs pork shoulder and 7 lbs clean venison. I added hi temp cheese (3 lbs). Overall fat content was approximately 30%. I did not add any water before stuffing. Could that be it?

I did mix the meat until very tacky. I stuffed the 19 mm casings very tight.

My cold bath had ice in it.

@s-a-m can you elaborate? What’s the science behind it? I looked on his profile but couldn’t find his poaching technique.

skibumben thanks for the article. I like it. I’m going to give it a shot. Also- I didn’t see in the article but are the snack sticks tied off on the ends? I usually don’t tie them off. Jonathon Parksider

processhead she got the butchers cut…