Justin T, glad to have you aboard.

I have eaten several back bear. I simply cook everything to an IT of 160. For me, anything less is just not worth the possibilities, BUT… As Rinella talks about on his show, getting trich is not that “bad” (I know, define bad). It just needs treated, then you’re a lifetime carrier. He stated he has no lasting side effects.

Jonathon So true, Rinella brings that up, saying something like, really, the only ones negatively affected by his contracting would be zombies that ultimately feast on him during the apocalypses.
Love the Monty Python reference, who can’t use a little Monty in their everyday life!

Cabelas90 Thank you. I had found that chart the other day after digging in the site more. Appreciate your answering back.

Justin T, glad to have you aboard.

One might go to the meat store and take a quick photo of some 80/20 and 70/30 (or whatever ratios your meat market carry) for comparison. This should give you a quick idea on where to start concerning fat content for sausage making.

Nice Jeep in the background. CJ model?

Cabelas90 Thank you. I had found that chart the other day after digging in the site more. Appreciate your answering back.

Jonathon So true, Rinella brings that up, saying something like, really, the only ones negatively affected by his contracting would be zombies that ultimately feast on him during the apocalypses.
Love the Monty Python reference, who can’t use a little Monty in their everyday life!

I have eaten several back bear. I simply cook everything to an IT of 160. For me, anything less is just not worth the possibilities, BUT… As Rinella talks about on his show, getting trich is not that “bad” (I know, define bad). It just needs treated, then you’re a lifetime carrier. He stated he has no lasting side effects.

Thanks to all that answered. I appreciate the help.

PapaSop, wish it was that easy. 1/2” is the smallest I have. Would like to use the 19 mm but looks like I’ll just use the 21mm.

Thanks Glen, but a simple conversion is not the answer. While 19mm casings easily fit over a 1/2" tube when stretched out, the question is more centered around will the stacked, compressed, “out the the bag” casing slip in the tube. Not having any 21 or 19 mm collagen casing on hand to measure the inside diameter of the “out of package” casings, its hard to tell.
Several times I have heard Johnathan state that a 21 mm will fit over a 12 mm tube; I question if that is 12 mm ID or OD.
So, I will rephrase my question, Does anyone know what the ID of the 21 mm collagen casing and the ID of the 19 mm collagen casings are when they come out of the package, ready to slip on the stuffing tube? Mm or inch dimensions will be fine.

Thank you

I have a L*M stuffer and the tubes come in inch dimensions.
What size casing, 19 or 21 mm, will fit on my 1/2" OD- 3/8" ID tube?

Thanks