I've had my LEM 5 pound stuffer 2years now, no issues with the plastic stuffing tube. I use collagen casings only. Did purchase a stainless steel 1/2" stuffing tube from Lem .for snack sticks with 17 mm collagen casings. Works great.
One has to allow the stuffed casings to sit in Refrigeration at 34 - 38ﾟ, 12 to 24 hours before running in the smoker. Otherwise rest of process was described well. Was nice to hear the old stories of Family times , And traditions.
Great video. It's a lot of meat at once, but don't worry, it won't be ruined. Not great but not inedible. I have been there. Like anything you gain experience and confidence and will get better.
I've had my LEM 5 pound stuffer 2years now, no issues with the plastic stuffing tube. I use collagen casings only. Did purchase a stainless steel 1/2" stuffing tube from Lem .for snack sticks with 17 mm collagen casings. Works great.
One has to allow the stuffed casings to sit in Refrigeration at 34 - 38ﾟ, 12 to 24 hours before running in the smoker. Otherwise rest of process was described well. Was nice to hear the old stories of Family times , And traditions.
This seasoning mix has an insta-cure in it. Is there an advantage to being refrigerated for so long?
Great video. It's a lot of meat at once, but don't worry, it won't be ruined. Not great but not inedible. I have been there. Like anything you gain experience and confidence and will get better.
My 2nd and 3rd try were 10# and turned out much better.
What stuffing tube size did you use and what casing size?
I think 19mm.
When using those dry casings, do you have to do anything to prepare them, or do you just use them dry?
No prep for the casings in the kit.