I just made a 5 pound batch today and I used 7.5 ounces of water for 5 pounds … more than I ever used and noticed no difference. I also added 1.6 ounces of dry milk for 5 pounds. When I say no difference I mean no negative difference. I am using venison and 20% pork and Willie’s Snack Seasoning.

Austin you guys talk a lot mixing and the inability to get good protein extraction from hand mixing. A few of us make sticks in 5 pound batches - I am guessing its a function of the size of the stuffer. Anyway, all the mixers look to be 20 pound mixers. Are those any good with only 5 pounds of meat? Or does the meat get lost in the mixer because there is not enough? What mixer do you recommend for a 5 pound batch? Finally, what does a properly mixed batch look like? Thanks.

I’ve really made great strides in stack stick making because of hanging out here.

I was having a little difficulty with wrinkly casings or casings that seemed to separate off the stick as you bit into them and I discovered the problem and thought I would add 2 cents to the discussion.

Old Collagen Casings.

I bought some new casings and that made all the difference. I had stored the old casings - who knew how old? - more than a year? 2 years? - in the crisper drawer in my fridge. They went on okay with no blowouts but the final product was lacking …

Ordered new casing and wow - night and day.

Going to store these on a shelf in the proverbially cool dry place and mark the date on them.

2 cents poorer

Hope this helps someone else who might of had this issue …

Jonathon Thanks for the advice!

And share your bologna process, too? Especially what kind of oven/smoker/grill you might of used. Thanks.

For those fired up about making this; here is the ingredient list from Waltons (except the meat … and water, lol)

Bologna unit SKU: 4550330002
10lb Capacity Bologna Casing SKU: G230214
Sure Cure SKU: G4560490009
Sure Gel SKU: G4570500852
Sodium Erythorbate SKU: G4570700139
Carrot Fiber SKU: carrot-fiber-binder

… and post pictures when you’re done!

Avoid the temptation to over-stuff. If you have a nice, shiny, tight rope - it’s probably not going to twist good and you risk blow-outs.

I stuff about 3 feet or so and tie off. When I am all done stuffing, I link to size. And yes, my link size is all over the place. Then I refrigerate over night. Using scissors I cut the at the twist and package.

Here’s some I did yesterday.