by tristar » Thu May 11, 2006 3:29 pm
Hi Lance,
Had exactly the same problems here stuffing sheeps casings with the Kenwood mincer/stuffer, it appears in my case that the back pressure caused by stuffing into the smallest stuffing tube caused the meat mixture to shear between the worm screw and the casing, destroying its texture, it also caused smearing of fat and emulsification of the mixture. It mattered not if I was using chicken, lamb or beef or even if the mixture was chilled or not or if the mixture was soft or not, I could not get it to work properly. I am now using one of Franco's 'value for money' Vertical Stuffers and have no problems. I was planning to go back and try the Kenwood with larger casings, but because the vertical stuffer is so easy to use, keep clean and has reduced my wastage. I haven't as yet bothered.
Regards,
Richard