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How to stuff 1.5" casings?

post #1 of 7
Thread Starter 
I am going to try my first attempt at making summer sausage and am wondering how I go about stuffing the casings? I have a Gander Mountain 5lb vertical but the tubes are no where near 1.5". How do I go about doing this?

post #2 of 7
It easy so all you have to do is stuff the casings the same way that you di with regular casings just move the casjng around it order to fill the casing. Then after a little bit stop and press the meat down into the casing to compact it iinto the casing.
post #3 of 7
Thread Starter 
Thank you for the super fast reply. This site is great, I am just getting into all of this so I have many questions. I just hope someday I will be able to help people the way you guys have helped me.

post #4 of 7
Put the casing on the tube almost to the bottom of the casing. As soon as you get a few cranks of the handle into the casing you'll know exactly what you're doing, it's a piece of cake.
post #5 of 7
When we do ours, we put the tube to almost the end of the casing and use our hand to clasp the remaining casing to the stuffer tube. Then we start filling the casing. As the casing gets fuller it will start grabbing more from your clasped hand. This will keep the meat packed tight in the casings for you. When I get towards the end I tie off the whole stick with butcher string. Good luck.
post #6 of 7
Rstr hit the ol nail on the head. Use yer biggest stuffin tube an hold on tight ta that casin. It will fill up just fine, pack em in good an tight an yall won't have a bit a trouble, the first one is the tricky one after that it's easy.
post #7 of 7
make sure soaked casings are knifepoint pricked to let air out also.
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