Newbie Question/Help

[qrkid]

I just got a LEM 5lb vertical stuffer and thought I would try and make some breakfast links. I was not real successful. I used natural sheep casings that said they were 19 - 21mm. I really struggled to get them over the tube. Used the smallest plastic tube that came with my stuffer. Looks like that tube is 11/16" OD. I am thinking that tube was a little big but it may also be my total inexperience.
My main question is more about my meat. I ground up 3lb of pork butt and added #10 AC Legg seasoning. I ended up just portioning out bulk portions and vac packing them and putting them in the freezer. Will I be able to thaw the the pork and put it back in the stuffer to try again if I get a smaller tube? Should I just be happy using that batch for patties?

Thanks for any help and opinions.

 

[SmokinAl]

Those are very small casings. I use 22-24 mm sheep casings for breakfast sausage & the smallest metal tube they make.
I have the same stuffer & bought a set of metal tubes that came with a very small one, and it is still hard to do.
I usually do half as links & half as patties.
And yes you will be able to un-thaw the pork & stuff it at a later date, or as you said just make patties.
Another hint would be to add a little extra water to the pork so it will go thru the stuffer easier with that small tube.
Al

 

[indaswamp]

Read through the 'how to handle casings' in the sticky on the sausage forum. It will help with loading the casings onto the stuffer horn. There are a few tricks which are covered in that thread.