Stuffing goes best with two people, cold meat and a stuffer rather than a grinder tube.
Prep the casings
Mississippi State Extension says to soak salt-packed natural casings in lukewarm water for 30 minutes, then rinse with cold water. Run water through each one to find holes.
Steps
- Pack cold meat into the stuffer canister, pressing out air.
- Grease the tube lightly with water and slide a casing on, leaving a few inches hanging.
- Crank until meat reaches the tube's end, then tie off the casing.
- Fill steadily so the casing is firm with no air pockets, guiding it off the tube with one hand.
- Fill the whole length as a coil, then twist links in alternating directions.
- Prick any air bubbles with a clean pin.
Tips
- Go slowly at first; casings can bunch at the tube.
- Don't overfill: links burst when you twist or cook them.
- A stuffer with an air valve, like the Hakka, means fewer air pockets.
