by JFIELDS » Sat Jan 07, 2006 4:55 pm
I just had my first sausage making as well, also using collagen casings. One tip I read in one of the books was to wet the tube. I had the casing uncompressed in a little bucket of water. I also used a funnel to pour a bit of water into the other end of the casing and work it through, with the other side just slightly on the tube. Using that technique, I didn't have any problems. It sailed right onto the tube, and came back off as I was stuffing with no hitches. On both runs, I got enough casing on to go straight through 2.5 lbs from my 3 lb stuffer, even with the smaller diameter breakfast size casings.
I'm curious to see what issues other beginners have, so I can learn from people in the same phase of learning as myself.
Justin