First batch of 80/20 beef snack sticks today with 19mm collagen casings. Good protein extraction and easy stuffing with slightly less water than recipe. Problem is the ends of the tubes oozed out when cut to length. Don’t believe casings were over-filled, but there seemed to be a little residual pressure released when cut. Temp of the mix had risen up into the 40’s F–is re-chilling before stuffing recommended to help prevent the oozing?

Thanks for prompt reply. Yes, casings were smoked collagen, but too late for photos (had already trimmed ends). Oozing ranged from about 1/4" to 3/4" at each cut end, with most 1/2" or less, and no drips below. This was the first time for me using such a narrow (1/2") stuffing tube, and I was concerned that the meat mix remain fluid, for easier cranking. Maybe next time I’ll use a little less water, and add a brief trip to the freezer before stuffing.

How do you mix small (say, 3-4 lb.) batches to get proper extraction? The smallest hand crank mixers don’t seem to be recommended for batches less than 5 lbs. I’ve tried using a stand mixer with dough hook, but that does more kneading than mixing. And hand mixing for any length of time is a pretty cold proposition. Does anyone know of a hand crank mixer that will properly mix batches smaller than 5 lbs.?

Joe Hell Yes, I’ve tried that too. But as soon as the meat ball gets a little adhesive, all the paddle does is spin it around, with no mixing at all.