Thank you everyone for helping me figured out what grinder to buy. Now which stuffer? I'm considering the LEM 10 lb two gear stuffer (one fast gear for loading, one slow for stuffing).
The smallest stuffing tube it comes with is 5/8” (almost 16 mm). I asked about this size and they assured me I can use it with small 19 - 21mm sheep casings and that they “do it all the time”. The margin between the casings and the tube seems too tight from what I’ve read which would mean it would be difficult to load the casings on wouldn't it?
I know lots of you have that have 5 lb stuffers and prefer to use the smaller 3/8” (10 mm) stuffing tube for sheep and collagen casings in this range (19 - 21 mm) but what about those of you with larger stuffers - what size do you use?
I just finished watching an LEM video where they showed a larger stuffer that was bent because someone tried to force meat through too small of a stuffing tube and it shot the stuffer. Maybe the 5/8” is the max I should go and I’ll have to resort to a larger casing for easier loading.
I had really hoped to make small, traditionally sized breakfast sausage.
Any suggestions or help are appreciated!