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’d say 30-45 days still isn’t too long. I wouldn’t go much past 45 though.
As long as it is still in the original vacuum packaging, and the packaging doesn’t start to expand (gas released from the meat), you should be fine wet aging for quite some time. When you open the package, you should notice pretty quickly if it sat too long and spoiled. The odor will be quite foul and noticeable. So, I’d shoot for the 30-45 day mark, and you should be good with that.
@Austin I had the three 3 in 1 gig once…once