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Meatgistics - Walton's - Community

Why are my hog casings sticking to the ss tube?

Scheduled Pinned Locked Moved Meat Processing
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  • ClaytonDC Offline
    ClaytonDC Offline
    ClaytonD
    wrote on last edited by
    #1

    Made my first batch of at home brats yesterday. It seemed easier getting the casing on to the fill tube than off at times when I was filling my natural hog casings. Do I need to lube the tube? They came straight from a bowl of water post rinse and hour soak.
    8BBB748C-2D07-40CE-B42E-8C17B26BFE6E.jpeg 406ADD19-794E-4995-AF64-6B3AA14C3C74.jpeg

    twilliamsT 1 Reply Last reply
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  • twilliamsT Offline
    twilliamsT Offline
    twilliams Power User PK100 Regular Contributors Team Grey
    replied to ClaytonD on last edited by
    #2

    ClaytonD no lube as far as i know, it helps to keep your casing towards the front of the horn the best you can. Stuff some, move casing to end and repeat the process. Think of it as chinese handcuffs when stretched

    1 Reply Last reply
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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #3

    ClaytonD If you are having problems with them getting stuck on the tube keep a small bowl of warm/hot water next to your stuffer and occasionally dip your hand in the water and drip some of it onto the casings, so I guess it is sort of like lube but just use water.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
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  • macsinsacM Offline
    macsinsacM Offline
    macsinsac Team Blue
    wrote on last edited by
    #4

    Clayton what Jonathon said works for me.

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    1
  • T Offline
    T Offline
    TomKat1962 Yearling
    wrote on last edited by
    #5

    I keep a spray bottle of water and keep the casings and tube moist.

    1 Reply Last reply
    1
  • StrickS Offline
    StrickS Offline
    Strick
    wrote on last edited by
    #6

    A pinch of phosphate in your soaking water will help with the stubborn ones

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #7

    @tenderloin That’s an interesting point, I have heard that from some commercial customers in the past but still haven’t done it!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
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