Jonathon Hopefully lean was the culprit. The sticks were pretty wrinkly, but no fat between casing and stick and no mess on smoker floor. I was going to use pork fat but I let the guy at the locker talk me into pork trim. Next time I’ll use the fat. Thanks for the speedy responses, much appreciated.

hinoon I did 125 for an hour, 140 for an hour, 155 for two hours, then 175 for an eternity (6 hours.) I stalled around 145-155. I had a water pan for all but the first hour. From what Jon posted I was probably to lean. I was going to use pork fat but I let the guy at a local meat locker talk me into pork trim. Should’ve known better. They’re so dry I think they’re inedible. I hate that since it was so time consuming, but there will be a round 2.

I pushed through and finished that day, I’ll definitely use white oil next time and chill the meat right before stuffing. I followed the thermal processing temps and didn’t “stray” to much, the final product turned out very dry. I used 13lbs venison, 5lbs pork trim, 2lbs of ground beef, ECA, carrot fiber, 2 quarts of water, and cure. Don’t care for the “tang” from the ECA, will try w/o next time. Any idea why it’s so dry?

First time stuffing 19mm casings with a 12 mm tube. I had major issues blowing the gasket off the pusher. I’ve got Walton’s 11 lb. stuffer. I’ve had no problems with the bigger tubes. What am I doing wrong.

New to the community. I’ve been buying Walton’s products for a couple years. Love the info on this site. I’ve been making restructured jerky for 20 years, I feel like I’ve mastered that. I built a smokehouse this year and decided on making some snack sticks.