Reddit reviews LEM 606A Stainless Steel Sausage Stuffing Tube for Stuffers - 3/8 Inch ID with 1 9/16 Inch Base
We found 2 Reddit comments about LEM 606A Stainless Steel Sausage Stuffing Tube for Stuffers - 3/8 Inch ID with 1 9/16 Inch Base. Here are the top ones, ranked by their Reddit score.
Narrow 3/8" Stainless stuffer tube with small 1 9/16" baseFits Lem model 606 and other small sausage stuffers6 3/4" long. 1 9/16 " base flange. 3/8" OD exit diaHeavy Stainless Steel. Dishwasher safeUse for snack sticks, pepperoni, small link sausage
You are going to need a grinder as well. I wouldn't even chance making a dry cured sausage with store ground meat.
Also, find a restaurant supply store and get some heavy duty containers with lids, a large cutting board, and a commercial grade boning knife.
You might also want a vaccuum sealer. I only make sausage about 4 or 5 times a year, but I enjoy it on a weekly basis thanks to vacuum packing and freezing.
If you want to make snack sticks you will need to get one of these: http://www.amazon.com/Stainless-Steel-Sausage-Stuffing-Stuffers/dp/B005U4AZ9M/ref=pd_sim_sg_13
I have that stuffer as well. I love it. It works as good as a commercial grade one (except for the high speed reverse gear that the commercial ones typically have).
Also, http://www.butcher-packer.com/ is a great resource for casings, spices, cultures/mold, and high temp cheese.
Have fun!
My batch size was just over three pounds and I emulsified in two batches. Even three pounds would have been too much for my processor - especially when the meat is so cold. I also put all my processor parts in the freezer before I start, but I don't think that makes much difference.
As for sheep casings, I had the same problem the first time I used them. I have an LEM stuffer and bought [this] (https://www.amazon.com/Stainless-Steel-Sausage-Stuffing-Stuffers/dp/B005U4AZ9M/ref=pd_sim_200_1?ie=UTF8&dpID=31LY2tGSTEL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&psc=1&refRID=6H9ENQN9JM2JC1CA8CH9). Now it's a breeze. If you're rehydrating sheep cases, I usually rehydrate over night. They seem to take more time than hog.