What Size Stuffing Tube To Use? (Sausage Casing Size Chart)
What Size Stuffing Tube To Use? (Sausage Casing Size Chart)
What size of stuffing tube do you need for Read the highlights here, and then post your comments or questions below.
Why Use the Best Fitting Stuffing Tube?
If you choose and use the best fitting and largest stuffing tube that can fit the appropriate casing, it will make sausage stuffing much easier. For example, a 19mm Collagen Casing can be stuffed by using both a 10mm stuffing tube or a 12mm stuffing tube, but, if you use the larger 12mm stuffing tube, the slight difference in the opening of the stuffing tube will make it easier to force sausage out of the sausage stuffer into that small stuffing tube and thus your casing.
What Size of Stuffing Tube For Collagen Sausage Casings?
Because collagen sizes may slightly vary by manufacturer, these are only applicable for Walton’s Collagen Casings and Walton’s Stuffing Tubes. These are the largest stuffing tubes that fit each casing size:
15mm Collagen – 10mm Stuffing Tube
16mm Collagen – 10mm Stuffing Tube
17mm Collagen – 10mm Stuffing Tube
18mm Collagen – 10mm Stuffing Tube
19mm Collagen – 12mm Stuffing Tube
21mm Collagen – 13mm Stuffing Tube
23mm Collagen – 13mm Stuffing Tube
26mm Collagen – 16mm Stuffing Tube
30mm Collagen – 19mm Stuffing Tube
32mm Collagen – 22mm Stuffing Tube
What Size of Stuffing Horn For Natural Sausage Casings?
Natural casings are more flexible and stretchy prior to stuffing than collagen, so you have a bit more leeway on choosing the correct stuffing tube or tapered stuffing horn. This is Walton’s recommendation for sizes:
Natural Sheep Casings – 1/2" Stuffing Horn (12mm)
Natural Hog Casings – 3/4" Stuffing Horn (19mm)
What Kind Of Casing And Size Should I Choose For Different Sausages?
Most casings can be used in a variety of sausages. Here is a chart that contains some of Walton’s recommendations.
65valiantwin last edited by
Hi guys, thanks for the great info. I have a question…I recently tried to stuff some 17mm Collagen casings with a 10mm tube. I have your 11lb stuffer and it was VERY hard to get the meat to come through the tube. So much so that I actually bent the tabs that hold the cannister a little bit. Is there another style of stuffer (ie. direct drive) that would be better suited for doing alot of snack sticks/small diameter items?
@65valiantwin Using the smaller casing with a hand crank stuffer is always going to be difficult, I never do anything smaller than a 19mm (and honestly a 21mm most often) for this very reason. You can do a few things to help make it easier if you are wanting to stay with the smaller casings. First, use 2 quarts of water per 25 lb batch, this will make your mixture almost soupy but it will stuff a lot easier and the extra water will cook out during your cook cycle. The second thing you can do is make sure you are at at least 20% fat ratio as a leaner product is harder to stuff.
Let us know if you need anything else!
65valiantwin last edited by
@jonathon Thanks for the help! I’ll try this and let you know how it works out.
WIJIM last edited by
@65valiantwin When I do small casing I use a smaller stuffer with a worm-gear instead of the direct type Waltons has. I have a large Waltons stuffer (26# i think) that works great for brats and larger sausages but is dangerous with the pressure required on snack sticks. Keep in mind that the larger the stuffer gets the larger the plunger gets and we are dealing with pound per square inch to move the meat, bigger plunger has more square inches so it gets hard to move meat with big plungers.
I’ve tried every kind and type of stuffer and ultimately I ended up with a hydraulic stuffer and it still has trouble with 17 mm casings. My recommendation would be to never go below 21 mm casings on any Stuffer it’s just too hard on equipment unless you have a high-end commercial stuffer. Even with a hydraulic stop for I still have to add water to get the consistency just a little bit for dinner so will fit through the tube better. It doesn’t seem to have an impact on the quality of the product be there after it smoked.
It’s also easier to stuff fresh sausage like breakfast sausage for example the minute you add cure to a product it makes it stiffer so you’ll have to add more water without question.
@carla-edwards Good setup, I like the glass insert to let you monitor without opening. Welcome to the board, always good to get some cold smoking expertise on here!
Weekly Blog Post - Weston Multi-Layered Press and BBQ'ing Smores
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
Will it BBQ? Smores! - We know that Smores will BBq, it is basically the same process on a grill or smoker as over a fire. However, we wanted to do this for two reasons. First, we wanted to see if you could do large amounts as a dessert at once and still have it taste as good and second, we wanted some smores!
Weston Multi-Layered Burger Press - This new product from Weston will let you make multiple burgers of the same diameter quickly and easily. It is a little easier than using a single press if you want to make multiple but you don’t have to clean a stuffer like you do when using the Rapid Forming Patty Attachment. They tried for a best of both worlds type of product and they did a pretty good job!What Projects are we looking ahead at?
PK-100 Review - We finally got this shot. It is being edited now and should be released in the next few weeks. It is a great little smoker and even at its price more people should be using this. It gives you professional performance and home user convenience.
The Best Burger - One of these days I am going to get around to making a few different burgers out of different types of meat and determining the “best”. I am finding I like pork burgers over beef burgers more and more so the test is going to be a 100% beef burger, a 100% pork burger, a mix of 50% 50% and maybe a brisket burger. That last one will open happen if I can convince Austin to allow me to purchase a brisket and grind it up!What’s on our Mind?
How much does genetics play into the best diet for individuals? I know one of the reasons diets don’t work for everyone is that depending on where we came from we have different nutritional needs. Well, I just sent in my DNA genetic test to a popular company and I am getting a report on what genes I have that SHOULD show me what foods will work best with my body. Once I get that back in a few weeks I am going to alter my diet and see what the results are, I will keep a running blog of the results in body weight and energy and let everyone know. I am going to be crushed if it says I need to stop eating so much red meat!Weston 6 Tray Digital Dehydrator Compact Digital Kitchen Scale
I cold smoke all kinds of products to sell at the local farmer’s markets. Altho I use the Masterbuilt setup I’ve seen other people make their own with a 3" dryer vent hose.
The only trick is to keep your smoke generating source away from your smoker unit as all smoke will contain some heat. The father away the better for your product. Also make sure you’re smoker unit isn’t parked in a sunny spot as this will also increase the temperature inside the unit itself. I have to use a sheet of plywood on the side of mine in the early mornings to keep the sun from hitting it.
@Big-Mike Can you send me a picture of the product or are they already all gone? I spoke with someone here and they thought cook schedule and fatting out but your process doesn’t indicate to me that either of these was the issue.
@mswoody6-4 The first question would be are you doing it through waltonsinc.com/win? I am assuming that you are so if that is correct the next thing to check is to make sure you are logged in on that page. You will need to login to the account first, I find the easiest way to do this is via my facebook account. Then when you click to comment it should prompt you to log in with your youtube or google account so that it can track who is commenting. If the pop-up for logging in to youtube/google is not coming up you might have a pop-up blocker running on your account and that will need to be turned off.
Making Bratwurst from Jerky Seasonings
Learn about Making Bratwurst from Jerky Seasonings with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
One of the questions we get a lot on meatgistics is if you can use a seasoning that is designed for either snack sticks or jerky to make bratwursts out of or vice versa. The answer is absolutely you can there are just a few things you need to do differently and keep in mind. First, if you are using a bratwurst or summer sausage seasoning to make jerky it might end up having a stronger taste than you are used too. This isn’t a bad thing necessarily but it is something you will need to play around with to make sure you get the taste you are looking for. The same is sort of true if you use a jerky seasoning to make a bratwurst but since in this product the seasoning will be mixed into the meat it’s not like we are going to end up with a dull tasting brat. Also, if you buy a jerky seasoning and make a bratwurst you don’t need to use the included sure cure package and if are using a bratwurst seasoning to make jerky or snack sticks then you need to purchase sure cure separately as it will not come with the brat seasoning.
So today we are going to grinding 20 lb of meat and making brats out of them. We will be doing a 10 lb of batch out of BBQ Jerky seasoning and I am going to add some ghost pepper cheese to some of this because these are going to be eaten when I’m not around and I want them to suffer! I am going to use our new seasoning Conversion Chart which I will put a link to in the description down below that shows you how much seasoning to use by weight and by measurement per 1 lb and 5 lb batch. So for BBQ seasoning for 10 lb, I will need to do 2.5 cups 2 tbsp and 4 tsp for 5 lb of brats made from bloody mary snack stick seasoning 1/4 cup and 1 tsp.
I am going to do the majority of the BBQ with no cheese but then I will add some ghost pepper to the last few lb just to see what it is like and I will add cheddar to the bloody mary brats.
I am also going to be making some Bratwursts out of Bloody Mary Jerky Seasoning and I will use the Conversion Chart for that as well.
I’ve already ground all my meat twice through a 3/8 plate. A good tip is at the end of the second grind to take a handful of meat that has already been ground twice and put it back down through the grinder, this will force the last remaining bits in the throat out through the plate so everything has been ground twice.
Since I am making bratwurst and not snack sticks out of these seasonings I don’t need any protein extraction so I am just going to mix in the seasoning and cheese by hand.
Now I am just going to stuff it. I am using a tubed hog casing and to load these we just need to slide the plastic sleeve on the stuffing tube, move the casing down to where it is all on the tube and then pull out the plastic sleeve. I also like the tubed hog casings as all you need to do is soak them in warm water before they are ready for use.
They were both pretty good but I liked the Bloody Mary ones better, the BBQ was just a bit sweet. Now, we made these from Beef so it might partially be the difference in beef fat vs pork fat but I also think that with a Bratwurst you just don’t want as sweet a product as you might want with Jerky.
So, all in all this was a success for sure. I think an important lesson to learn was that when you take a Jerky Seasoning to make Bratwurst you need to take into account what will make a good bratwurst, just because you love the taste of BBQ Jerky doesn’t necessarily mean you will love that taste in a bratwurst.Subscribe to WaltonsTV
Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!Subscribe to Meatgistics
Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!Shop waltonsinc.com for Jerky Seasoning Shop waltonsinc.com for Bratwurst Seasoning Subscribe to WaltonsTV on YouTube Walton's Sausage Stuffer Weston #8 Black Series Grinder