by sausagemaker » Thu Sep 22, 2005 7:21 am
Hi Ken Boy
Sorry you have not managed to get away with the casing, it may be because the stuffing horn you are using is tapered, you really need a straight horn for this type of casing so that it flows easier.
The other thing worth a mention is that they only fill correctly one way. The casing must be pulled from the inside of the stick not the outside.
The reason that it was chewy is more likely to be caused by insufficient filling or the mix was to dry this would also cause air pockets. I am afraid these casing are a lot more unforgiving when it comes to filling than natural casing as they must be filled at a constant flow the air pockets you mention must have came from when you were pushing the meat into the stuffer if you are using the mincer attachment try to push the meat down before it has a chance to run out.
Hope this helps
Regards
Sausagemaker
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