I just ground 5# of pork and beef the other day and tried to stuff it into 19mm casings using the kitchen aid sausage stuffer and failed. I tossed the meat back into a really cold fridge hoping to purchase a stuffer. I've already added all my spices and cure #1, so how long is too long before I stuff and smoke?
Anyone know of a place in Vegas that sells quality stuffers? Bass Pro might be my only option today when I get out of work but they are $30 more than Amazon and have plastic tubes vs SS on amazon or the LEM site.
Thanks,
Joe
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Anyone know of a place in Vegas that sells quality stuffers? Bass Pro might be my only option today when I get out of work but they are $30 more than Amazon and have plastic tubes vs SS on amazon or the LEM site.
Thanks,
Joe
Sent from my SCH-I545 using Tapatalk