I have a Walton’s 7# dual speed SS Stuffer. I am not able to get the Waltons 32mm collagen Smoke casings ovet the 22mm stuffer tube! Walton’s chart for casings vs tubes says that is a go. WHAT GIVES???

I would like to suggest Waltons make their tubed natural casings available in an additional smaller Pack. This would allow small home hobbyist to enjoy the advantages the pretubed casings offer. Some of your competitors already do this.

Jonathon You’re right there wasn’t any cardboard tube. I mistakenly thought so since the casings were so stiffly round when packed together. Once I got them on the stuffer the stuffing went ok but when I tried to twist into links new problem started. From watching your videos I knew I couldn’t use my usual 3.5 turns I use with Hog gut. I tried 2 turns but that unwound about half the time; so I tried 2.5 to 3 turns and that seemed to hold but I was getting too many casing ruptures.
The extra work to prep the hog casings is well worth it to me for the better performance!

Before I began Making Sausage; My favorite sausage was Kiolbasa Beef Jalapeno Sausage. After buying from grocery I would put them in my WSM Smoker for about 1.5 hrs to put some hickory smoke on them.
Any recipes or suggestions to clone Kiolbasa Beef Jalapeno Sausages would be appreciated.

DeerSlayer Thanks for the response - I’ll try it!!

I would like to suggest Waltons make their tubed natural casings available in an additional smaller Pack. This would allow small home hobbyist to enjoy the advantages the pretubed casings offer. Some of your competitors already do this.

I am wondering what would happen if I used high temp cheddar
cheese in making a burger Pattie???

I’ve been making Precooked Breakfast Sausage Links using 19mm collagen casings and #147 Breakfast sausage seasoning. They are terrific but I’m having trouble with the precooking. The last batch I Parboiled for 5 minutes but that was too much since it rendered the fat that came out into the boiling water. That left the sausages a little dry, needing the fat I lost to the boiling water.
Any help or suggestions would be appreciated!

Jonathon You’re right there wasn’t any cardboard tube. I mistakenly thought so since the casings were so stiffly round when packed together. Once I got them on the stuffer the stuffing went ok but when I tried to twist into links new problem started. From watching your videos I knew I couldn’t use my usual 3.5 turns I use with Hog gut. I tried 2 turns but that unwound about half the time; so I tried 2.5 to 3 turns and that seemed to hold but I was getting too many casing ruptures.
The extra work to prep the hog casings is well worth it to me for the better performance!

Jonathon Thanks for your explanation! Previously I had thought the cardboard tube was supposed to slip over the stuffing tube. Using your “bottom of the bowl” info, I was easily able to slip the casings from the cardboard tube onto the stuffing tube.

I have a Walton’s 7# dual speed SS Stuffer. I am not able to get the Waltons 32mm collagen Smoke casings ovet the 22mm stuffer tube! Walton’s chart for casings vs tubes says that is a go. WHAT GIVES???