glen You do not have to pack the entire length. I kind of thread it from the tube it comes on to my stuffer tube and cut it (through casing and plastic tube) when I think I have enough. This leaves the remains on the casing tube as it came and I don’t have to worry about it picking up any sausage meat that may spoil. I then shake off as much water as I can and put in sandwich bag coated in kosher salt.
Stuffer tube question
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I have an odd question. What is the best way to get the last bit of meat out of the tube?
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Arod2015 You can push it through with a cleaning/bottle brush. It’s a pain to get it into casing so I usually just pan fry the remaining for immediate consumption.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Dowel Rod
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blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron last edited by
Arod2015 air compressor and blow gun
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blackbetty61 be careful you don’t paint the wall ! LOL
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craigrice did that yesterday. Thought my sausage casing was going to explode.
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blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron last edited by
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Like Joe Hell, I also use a bottle brush and pan fry up whatever is left in the stuffer and tube. If I don’t use it right then, I pop it in the fridge for breakfast or something.
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Cover the end of the tube with your hand and crank it up. Will suck it back into the stuffer if you have a good seal. Sometimes it works and other times not. Brush works best.
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I use a small wad of paper towel in front of my cleaning brush. Keeps the meat from getting smashed into the brush.
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The handle end of a long wooden spoon with a small bit of paper towel works great. Plus when you take the small amount remaining at the bottom and pan fry it you have a test sample, lol
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Take your stuffing tubes and go to a Lowes or lumber yard and buy a dow rod for each size. works like a dream.
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Arod2015 Pipe Brushes are good ways to do it. Only downside is that it can be hard to get the meat out of the bristles sometimes depending on the fat, moisture and type of your protein!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Jonathon I’ve found pipe brushes are great for cleaning injection needles.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77
Yep. Same here. -
I make a ball with a piece of bread and pump it through. It works great.
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James Casford Yup, we have done this a few times too, can get difficult with the real small stuffing tubes but for sausage it “pre-cleans” the stuffer a little.
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I’ve taken a smaller stuffer tube and wrapped it with plastic wrap of a ziplock bag and then shoved it into the larger tube that has meat in it.
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@kchaloup That’s a good way of doing it actually. I usually just use a Pipe Brush but then I can’t use the meat. With your method, do you stuff it into a casing?
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Yep, I leave the casing still attached. This was no meat goes to waste! It works well with a ziplock bag.
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