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First time doing this, why am I not getting any flow thru my stuffing horn.

Welcome to the forum. What type of stuffer are you using? What's your recipe? Casing size? Did you add a binder and leave it in the fridge overnight?

I used ther pepperoni kit from high mountain. 20 pounds. I did not add a binder. But did add 3 pounds of high temp cheeses. 19 mm collagen casing. And now it's in the fridge since I couldn't get it stuffed last night. I'm not totally new to making sausage. I just never made snack stick before. Thanks.

It's always hard to tell how much experience someone has from one post. If it was me, I would take the meat mixture in 3-5 pound amounts, add 1/4 cup of water and remix. Then immediately try stuffing. It's not recommended to attempt large amounts of meat in the stuffer for snack sticks at one time because of the large back pressure that develops going through a small diameter nozzle (horn).

Ok , sounds good. I'll give that a go when I get home from work. I'll let you know the results.

NCPaul, thank you for your suggestion... I ended up using 2 1/2 cups of cold water. Instead of trying to stuff all 20+ pounds at once I filled my canister only a quarter full. Everything seemed to go a lot smoother than last night. Now off to the smoker , thanks again

I'm glad that worked out. I'll be back making them in the new year.