Dr_Pain I’ve taken a smaller stuffing tube, covered it in plastic wrap and used that to push the mince out of the original tube. Works pretty well with something you already have on hand.
I have done this as well. As you said it does work great!
Last time I made snack sticks was Feb 2022. At the time I cut open a 19mm pack of mahogany collagen casings only to not be able to find my 12mm tube. So I made them with 21mm on 13mm tube.
Since then, the opened 19mm pack has been in fridge. Any quality issues with using them?
Also - wish there was a pinned “stupid questions” thread vs having to create a topic for this. Sorry!
Jamieson22 I believe you should be fine as long you had them sealed, and they aren’t overly dried out. That would be the main issue, having them be dry and brittle.
Jamieson22 Not a stupid question at all. The short answer is yes, there can be a degradation of quality in that time. You will be able to tell when you are handling them, if they feel papery or dry they are probably no good anymore. If they feel moist and smooth they should be fine.
Thanks to you both! Will def check with a bit of scrutiny before using. My new Walton’s 50# mixer arrives today and while I have had the usual summer slow-down on sausage making, plan to go grab some butts today for a batch this weekend!
Jamieson22 One of the best things about this site is there is no such thing as a stupid question (at least about meat) LOL
Just a lot of help
I kept a set too long and they became brittle. Had to chuck em and reorder
Jamieson22 With this community there are no stupid questions, we all learn from each other.
The casings should be about 20% moisture. An open pack exposed to oxygen can mold at that level if stored under refrigeration or if stored at room temperature will dry out and get brittle. If they’re brittle and prone to breaking during stuffing, you may be able to rehydrate them in a double boiler - bring the water up to boiling & shut off and when it cools down to 100-120, lay the casings shirrs in the double boiler, put the lid on and let it cool down to room temperature, then try them. Do not cook them in a double boiler trying to go faster - the steam will dissolve the casings. And only do the amount you intend to use.