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stuffer tube size for beef middles

post #1 of 11
Thread Starter 
What tube size I need to use for beef middles? I am ordering a stuffer and thinking it might not come with the attachment I will need.
post #2 of 11

I've stuffed beef middles once and I used the largest tube that came with my stuffer (don't know the measurement). You probably won't find a tube that they fit snug on, so all you'll need to do is clamp your hand on them a little tighter so they fill nicely as you crank. My stuffing technique is to have left hand on the horn and casings and right hand continually cranking the stuffer. Left hand controls how fast the casings come off the horn. If possible, I have someone on the receiving end of the sausage doing the spiraling.

post #3 of 11

It always helps to have 2 people. I use the largest tube I have.

Happy smoken.

David

post #4 of 11
Thread Starter 
The largest tube with the stuffer is 1". Would that work?
post #5 of 11

The advice given is about it.....I use the same technique as above on SS casings. Some horns are 2" wide but it all depends on your stuffer IF it will work on it. The base sizes are important with each machine possibly different. You'll have to measure the size of yours and check around on some of the sausage suppliers sites to see if doable.....HTH, Willie

post #6 of 11
Quote:
Originally Posted by atomicsmoke View Post

The largest tube with the stuffer is 1". Would that work?

 

Yes that would work fine. Again, simply squeeze on the casing as you're cranking to be sure everything gets stuffed nice and compact. 

post #7 of 11
Thread Starter 
Got it. Thank you.
post #8 of 11
Quote:
Originally Posted by atomicsmoke View Post

Got it. Thank you.

 

BTW, what are you making with the middles. The only thing I ever made was Andouille and the middles weren't the tastiest. I've heard them described and edible but not eatable. They're best used for dry cured products like salami and such.

post #9 of 11
Thread Starter 
It's for dry cured. Have a long wish list. Soppressata is one.
post #10 of 11
Quote:
Originally Posted by atomicsmoke View Post

It's for dry cured. Have a long wish list. Soppressata is one.

 

Awesome! Be sure to start a new thread and post lots of pics!! I love me some dry cured meats. I've got 4 logs of both Chorizo and Soppressata going using Umai dry bags.

post #11 of 11
Thread Starter 
Definitely will.

I know about your work....following that thread. You got good stuff going.
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