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4 1/2in casing

wyfly

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I have a request from a family member to make elk salami in 4 1/2 in. casings. What would be the best way to stuff them. Ideas please.
 

DanMcG

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Just use the largest horn you have for your stuffer. but maybe I'm missing what you're asking?
 

SWFLsmkr1

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I made some sweet lebanon bologna last month in 4" collagen.
Like Dan said use the largest stuffing tube you have, stuff slow so the meat expands around the tube and into casing. If you have a hand plunger that will help with packing. also you may need to poke the casing if you have air pockets.
 

JC in GB

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Also, make sure to clamp the casing to the stuffing tube with your hand. You want a good amount of extrusion pressure to eliminate air pockets in the sausage.

JC :emoji_cat:
 

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