I can report that alll I needed to do was slow down and unscrew the bolt 2-3 turns.

Jonathon

Tex_77 that’s what I was thinking. Thanks man.

Jonathon

Jonathon

Thanks Jonathon. I wouldn’t be smoking the links at all. I would stuff fresh and vacuum seal.

glen I used LEM for 20 years. Just needed to get used to this model. Thanks everyone for the help

I really like this stuffer.

cdavis the flavor was nice. I did the Sous vide process with them after smoking. Worked out nice.

My wife LOVES breakfast sausage. However, she is not a fan of sheep casings or natural casings that I have used for our brats. So, what edible casings would you suggest for breakfast sausage links and bratwursts?

So, I have made several batches of Snack Sticks using 17-19mm smoked casings. I follow a pretty regular smoke schedule 120 for 1 hour no smoke dampers open, 130 2 hours 1/2 damper with smoke, 1 hour at 140, 1 hour at 150 and finish them to IT of 155 at 170 degrees in the smoker. I cold bathe them after and then let them sit at room temp to cool down and then pack. I can’t seem to get a good “snap” on my sticks? Any suggestions?

Doesn’t appear that I can post a photo from my phone.

cdavis the flavor was nice. I did the Sous vide process with them after smoking. Worked out nice.

She had a nice snackers

processhead she got the butchers cut…

glen I used LEM for 20 years. Just needed to get used to this model. Thanks everyone for the help

I really like this stuffer.

I can report that alll I needed to do was slow down and unscrew the bolt 2-3 turns.

samspade it’s brand spanking new so I wouldn’t think so

scottfletcher haven’t done another batch yet

samspade not a dumb question. I’ve used stuffers from all brands. This was the first time I used this new stuffer. The directions don’t really show which way to put the gasket on.

I didn’t loosen the burper

I tried the gasket both ways

jfyoung45 I can try that

johnsbrewhouse I tried flipping the gasket between batches.