Question about using a 10 mm stuffer tube

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uncle eddie

Master of the Pit
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May 14, 2016
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I bought a 10 mm stuffer tube to make some smaller diameter sticks. When the tube arrived, it surprised me how tiny the tube was and made me wonder if I need to modify the mix a little before using.

Will I need to double grind to get the sausage to flow through this tube?
Or
Will a single grind, fine plate, and a little more water in the sausage mix work?

Ed
 
I use a 10mm tube with a 5pound lem stuffer when making kabanosy. Used it for hot dogs too.

No need to grind too fine or do multipasses. I do a single pass with 6mm and 4mm plates for class 1 and class 2 meats respectively. I don't add extra water (10% is enough).
An extra clamp to hold the stuffer in place helps though - it is a bit slow going.
 
Fill your stuffer canister, put plunger down right onto the meat and leave sit at room temp for an hour.

(No your not going to die from leaving it sit)
 
What size casings are you planning ?? Hopefully you have just a small five pound stuffer ...

As mentioned.. I would let the mix warm up to room temp... not as stiff ...
 
I use a 12mm tube. The roll of 21mm collagen casing will slide right on if you put the casings in the refrigerator for about a week. They loosen up some. I cut the roll in half and slide half a roll on. the collagen casings barely slide on, but they will go...and you don't have to unravel them.
 
I was actually shocked how much force I needed to use to stuff using a 10mm tube. Luckily, the tube fits on my jerky gun and works 100x easier. Warming up sounds great but never heard that until now.
 
I have to mix and stuff right away . Last time I ripped the counter top away from the base cabinets .
Good tip on warming up . I'll try that next time .
 
I skip that small tube I don't like the amount of pressure it takes to get it to work. I bought an electric jerky cannon and it works great for snack sticks with or without casings most of the time I don't even bother with casings and they still hold shape great
 
Forgot to add that using an ice cream scoop makes loading a jerky gun a breeze, but might not be the right tool for stuffing 25lbs. I am mainly small batches tho (1kg/2.2lbs and sometimes around 5lbs).
 
Small diameter tubes are a real bottle neck because of the force needed to move the meat. I use a stainless steel 1/2" diameter tube for my hot dogs that are stuffed into 24mm sheep casings. I stopped using an emulsification and now do a double step-down grind. I use a spray bottle as I'm loading handfulls of sausage to add some moisture, and I do let the meat warm up. This is what my grind looks like. Not as fine as emulsification, but coarser than I usually stuff.
nFQuSNC.jpg
 
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I have a bat wing island in the middle of the kitchen . Works great as a station for mixing and stuffing . Clean side and dirty side with the sink in the middle . That small tube puts the hurt on my 5lb. Lem . Pulled the screws out of the top on the upswing . We always stuck them down with clear silicone .
I just stuffed 8 lbs. this morning in hog casings an almost didn't make it .
Time to rebuild it again . It concaves the washers at the upper gear . The kits been out of stock , so I smash them flat and flip them over .
This is an old picture , but I just clamp it to the end .
1635870556936.jpeg
 
I have a bat wing island in the middle of the kitchen . Works great as a station for mixing and stuffing . Clean side and dirty side with the sink in the middle . That small tube puts the hurt on my 5lb. Lem . Pulled the screws out of the top on the upswing . We always stuck them down with clear silicone .
I just stuffed 8 lbs. this morning in hog casings an almost didn't make it .
Time to rebuild it again . It concaves the washers at the upper gear . The kits been out of stock , so I smash them flat and flip them over .
This is an old picture , but I just clamp it to the end .
View attachment 515287
Gotcha. I couldn't figure out the direction of the force.
 
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