This is a great instructional - thanks for posting ! I'm interested in understanding more about the "pressure" when filling the skins. What is regulating the pressure - i.e creating too little or too much ? Is it about how much of the casing you are letting run when stuffing ? Thanks !
There's a certain sweet spot with stuffing casings. Pay attention to the amount of wrinkles on a casing after stuffing. Some wrinkling is good, too much is a problem. And if you have no lines on your casing post stuffing, its over stuffed. Check out meatgistics.com for more help!
Yeah, an overstuffed sausage can be a real pain to deal with. You usually do, but make sure you join us for our next livestream, we will be doing another one where we give away last months prize during the livestream as it went unclaimed by the winner!
@@Waltonsinc They came out very good kinda over stuffed them at first and that made it tough linking them but got it figured out.. If I'd got this comment the other day I could of posted the pic. Weve already distributed them and vacuum sealed them..
Well, eating them is the important part and sorry about the length of time the response took! Hopefuly in the future we can be more on time with our comments, but with the weekend rolling right into a day where we had a livestream we just ran out of time!
Some really great tips on how much to stuff the sausage. Better than the other video I watched where the guys father suggested it should be stiff.. like a boner! Had a lot of blowouts and broken cases on my first attempt from over stuffing. I'm guessing they are not as firm when you get to be an old fella ;)
Haha, yes, we wouldn't recommend stuffing to that firmness! An understuffed sausage can always be twisted a few more times to make it more firm but an overstuffed sausage leaves you with no real way to fix it!
Believe it or not the "snap" or lack thereof can be influenced by how tight it is stuffed. An understuffed casing can end up being somewhat chewy and the overstuffed can pop too much. Most often though the issue is the smoke schedule. We have had good luck with: -125F for 1 hour (dampers open and no smoke) -140F for 1 hour(Close dampers and add smoke/humidity) -155F for 2 hours(Close dampers and add smoke/humidity) -175F until internal meat temp of 160F(Close dampers and increase humidity)
Your "stacked bowl" analogy is a perfect one!
Perfect video all the information I was looking for thank you
Thanks for the tips brother very good😁👍👍👍👏👏♥️
Good stuff. Thank you.
Nice and to the point.
why doesn't this have more views?... good info & done really well. about to sub!
Great instruction video! Thanks mate
Good, but your eplanation of how to load the casing was very confusing to me, I wish you would have filmed the ends, and demonstrated the loading.
OUTSTANDING VIDEO!!! :)
Grrreat advice & I thank thee, Jon for all. #WaltonsInc
Thanks Jim! We shot a pretty good linking video on natural casings today that should be up pretty shortly
Its a good and necessary explanation but I think some graphics would help a lot. From Venezuela.
Thanks.
Excellent.I haven’t used collagen casings yet and this will help me avoid a few problems.
HOW TO HOLD SWIST ON COLIGEN CASINGS
This is a great instructional - thanks for posting ! I'm interested in understanding more about the "pressure" when filling the skins. What is regulating the pressure - i.e creating too little or too much ? Is it about how much of the casing you are letting run when stuffing ? Thanks !
There's a certain sweet spot with stuffing casings. Pay attention to the amount of wrinkles on a casing after stuffing. Some wrinkling is good, too much is a problem. And if you have no lines on your casing post stuffing, its over stuffed. Check out meatgistics.com for more help!
when i cook sausages using collagen skins the meat oozes out of the ends have no problem with natural what am i doing wrong
How are you pinching the ends?
I have the same problem, twisted link ends come undone and meat oozes out while cooking. 8 revolutions of spin per link…
great video... some times tend to over stuff .. lol even after doing it for 45 years lol
Yeah, an overstuffed sausage can be a real pain to deal with. You usually do, but make sure you join us for our next livestream, we will be doing another one where we give away last months prize during the livestream as it went unclaimed by the winner!
Good stuff Sir. Pun intended.
Thanks for this man.. bout to knock out 125 lbs of links tomorrow
How'd they com out? If you have pics we'd love to see them over at meatgistics.com in either the bragging board or the general board!
@@Waltonsinc They came out very good kinda over stuffed them at first and that made it tough linking them but got it figured out.. If I'd got this comment the other day I could of posted the pic. Weve already distributed them and vacuum sealed them..
Well, eating them is the important part and sorry about the length of time the response took! Hopefuly in the future we can be more on time with our comments, but with the weekend rolling right into a day where we had a livestream we just ran out of time!
@@Waltonsinc I watched the livestream alot of good info
Some really great tips on how much to stuff the sausage. Better than the other video I watched where the guys father suggested it should be stiff.. like a boner! Had a lot of blowouts and broken cases on my first attempt from over stuffing. I'm guessing they are not as firm when you get to be an old fella ;)
Haha, yes, we wouldn't recommend stuffing to that firmness! An understuffed sausage can always be twisted a few more times to make it more firm but an overstuffed sausage leaves you with no real way to fix it!
Stuffing is EASY !!!! Making the casing tender is where the problem is.
Believe it or not the "snap" or lack thereof can be influenced by how tight it is stuffed. An understuffed casing can end up being somewhat chewy and the overstuffed can pop too much. Most often though the issue is the smoke schedule. We have had good luck with:
-125F for 1 hour (dampers open and no smoke)
-140F for 1 hour(Close dampers and add smoke/humidity)
-155F for 2 hours(Close dampers and add smoke/humidity)
-175F until internal meat temp of 160F(Close dampers and increase humidity)
Why no smoke in the first stage?
Hey Walton, I was wondering, Is it safe to boil collagen cased sausages before grilling them? or will this result in a blowout?