2" or smaller is OK?
schreib last edited by
I notice LEM and other manufacturers of sausage stuffers offer a 2" dia. size of stuffer outlet tube. Is this necessary or simply convenient when fill plastic tubes like 1# pork sausage bags? Many stuffers are available with max size tube being max about 1.6".
Most places don’t have a 2" opening on a stuffing tube for a sausage stuffer. It simply can’t get that big because the flange (part that attaches to the stuffer) is only about 2-1/8". The largest we offer is 38mm (approximately 1.5") https://www.waltonsinc.com/waltons-38mm-ss-stuffing-tube
What you might be seeing is a 2" opening on a grinder stuffing tube, like this one: https://www.waltonsinc.com/22-2-stuffing-horn
If you can get one that is 2", bigger is always better when filling larger meat bags and casings, but the difference between 1.6" and 2" on a sausage stuffer will be pretty minimal. Every little bit can help though. We do always recommend going with the largest stuffing tube possible that fits your casing, meat bags, etc. It’s not a requirement, just a best practice to make things easier.
I do it all the time. Still remember my mom saying it’s not a good idea. I’m sure if you are buying a nice steak and intend it eat it as a grilled T-bone you might notice some flesh cell break down (texture change). If you are going to use it in sausage you will not notice any difference. Made brats last night. Once frozen pork and elk. Refroze the brats. I do it time and time again.
Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
As for Waltons dropping the ball, I vote they are doing a great job.
I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
Having said that, it would be nice to have your chart in an Excel spreadsheet.
Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??
Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.
@Kinger Thanks for the information. Your process, other than going to 178, is on in my mind. The only thing I do differently is an ice bath for 20 minutes. Showering for 10 minutes, if you are running a cycle and a fan in your smoker can work, but I still think an ice bath would bring it down faster and more. Last time I did thick summer sausage it was down to 110 in 20 minutes, I also tried showering it at 2 minutes on 2 minutes off for 20 minutes and it was only down to 136 (ish) but i did not have a fan running on them.
One more thing you might want to try, if you are stalled towards the end you can finish them up by putting them in a vacuum bag (I have done then hot, right from the smoker, some condensation in the bag but it still gets a good vac) and get some water going at around 165, it should get up to temp in under an hour depending on the thickness.