SAUSAGE STUFFING PROCESS

This time around, I had all my hopes set on using the electric grinder/stuffer just because it would be quicker and easier on the hand. However after playing around with it for an hour, it didn't function well and we had to resort to the hand powered one.

I like to use the natural casings found at a local grocery store. They are preserved in a plastic tub of salt. There are 7-9 casings per package. They need to be soaked in ice cold water for about 15-30 min. Longer is better.

So the stuffing part depends on what method you are using. There is quite the workout of the elbow and biceps muscles if using the manual. After stuffing 38lbs of meat I was looking forward to the simple process of smoking which required little to no physical exertion. It also nice to get a helping hand if available.

Important thing to do during after the sausage had been stuffed is keeping it moist, covering up and immediately refrigerating unless it will be smoked in the next 1-2 hrs.

I usually smoke the meat the following day, breaking up the process into a few days if possible.