Reber hard to crank with sheep casings

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Reber hard to crank with sheep casings

Postby aris » Fri Aug 13, 2004 9:43 am

I stuffed some droewors yesterday using sheep-sized collagen casings.

I noticed that the crank was alot stiffer than when I stuff hog casings - but i mean ALOT.

Has anyone else experienced this?

I suspect that my mixture might have been too stiff. I made it the night before and left it in the fridge.
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reber stuffer

Postby Franco » Fri Aug 13, 2004 2:32 pm

The Reber stuffers have 2 gears, it is always better to use the top gear on the machine especially when stuffing dense meats.

I recommend that when you put your mix in the filling tube it is better not to push it right to the end of the chamber with your hand but to let the plunger push the meat down, if you don't do this you will in effect be pushing a large amount of air down the tube and increasing the back pressure in it making it difficult to crank.

When the plunger is up to the meat I alwys turn the stuffing ring slightly to release any pressure that has built up in the chamber.


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Postby aris » Thu Aug 19, 2004 8:47 am

I tried stuffing thin casings again last night and found the same problem with difficulty in stuffing. I think it is just an issue of physics - the funnel is very narrow and there is alot of pressure.

Do you find that when stuffing thin casings, you can crank with one arm and control the sausage with the other hand? I find this easy to do when stuffing hog casings on the Reber.
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Postby Tricky » Sun Aug 22, 2004 10:31 am

Can anyone tell me if I need to clamp the Reber to the table before use?

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Postby Spuddy » Sun Aug 22, 2004 10:46 am

No you don't. They have rubber feet and are held down by their own weight, although it can sometimes be useful to have a second person if your mixture is particularly dry.
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Postby aris » Sun Aug 22, 2004 3:41 pm

I added extra liquid this time around to try and get it to flow through the funnel - but still had the same problem.

Has anyone else with a Reber tried slim sheep casings? Did you find the same problem?
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Postby Franco » Sun Aug 22, 2004 3:53 pm

Aris,
did you pack the meat down to the bottom of the tube with your hand?
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Postby aris » Sun Aug 22, 2004 3:55 pm

I did what you said before - left the meat at the bottom of the tube near the plunger, then let the plunger push all the extra air from the tube. To be honest, it is not easy to do, but i'm pretty sure I got most of the air out.

I take if you never have this difficulty?
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Postby Franco » Sun Aug 22, 2004 4:19 pm

I also find it difficult sometimes but try and crank the machine very slowly releasing any air out gradually to avoid back pressure, I also turn the ring to release any excess air. Have you tried cranking on both gears?
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Postby aris » Sun Aug 22, 2004 5:55 pm

I always use the top gear (the easier one). I'm not so sure i've got an air-pressure problem, more that the funnel is just very narrow. Not much you can do about that I suppose. The difficulty is when you turn the crank, it doesn't come out smoothly and you loose control and cannot stuff the sausage evenly.
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Postby Fatman » Sun Sep 12, 2004 1:57 pm

Aris

I too tried today the small funnel , the one that is normally used for sheep casings . I,m 6ft 2in tall weighing appx 22st, I could not wind that damn crank.

Sheer physics of the funnel I believe is the problem , ie, not enough lead in the entry to the spout.

AH well, not a great drama, will stick to boar casings and larger funnel from now on, I still think the Reber is an excellent stuffer.
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Postby aris » Sun Sep 12, 2004 6:40 pm

Hi Fatman,

I'm similar to you, except 6'4'. I wonder if it is possible to get different shaped funnels, or if the funnels are generic enough that you can buy funnels from 3rd parties. Allied Kenco seem to have quite a wide selection of them.

http://www.alliedkenco.com/stuffing/tub ... tuffer.htm

Franco - have you had the problems we've had with the Reber and sheep casings?

I too am happy with the Reber - I expect it will last me a lifetime.
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