What Size Stuffing Tube Do You Need for Making Summer Sausage?

Summer sausage is a popular cured sausage that is commonly made at home by hobbyist sausage makers. It has a tangy, smoky flavor and a firm texture. Stuffing the ground meat mixture into casings is one of the key steps when making summer sausage. Having the right size stuffing tube makes this process much easier. In this article, we’ll look at the factors to consider when choosing a stuffing tube for making summer sausage at home.

How Summer Sausage is Made

Before getting into stuffing tubes let’s first briefly go over the basic process for making summer sausage.

• Meat Selection – Summer sausage is usually made from a mixture of beef and pork. The meat is ground seasoned and mixed together.

• Stuffing – The seasoned meat mixture is stuffed into fibrous casings using a stuffing tube and sausage stuffer. This gives the sausage its characteristic shape.

• Fermenting/Curing – The stuffed sausages are hung to ferment and cure for 1-3 days. This develops flavor and preserves the sausage.

• Smoking – After fermenting, the sausages are hot smoked for several hours. Smoking cooks the sausages while also adding flavor.

• Drying – Once smoked, the sausages are dried to the desired finished moisture content. Drying further preserves the sausage.

• Cooking – Finally, the sausages are fully cooked in hot water before being chilled and sliced. Now the summer sausage is ready to eat!

Key Factors in Choosing a Stuffing Tube

The stuffing tube is the piece that attaches to the sausage stuffer and allows you to fill the ground meat into the casings. Here are the key factors to consider:

• Tube material – Stuffing tubes are most commonly made from stainless steel or plastic. Stainless steel is more durable but plastic is cheaper. For home use, plastic works fine.

• Tube diameter – The diameter of the tube needs to match the diameter of the sausage casings. For summer sausage, casings are usually 32-44mm.

• Tube length – Longer tubes make it easier to stuff longer casings. 12 inches is a common length.

• Tip shape – The tip can be cut straight or flared out. A flared tip makes it easier to slide the casings onto the tube.

• Funnel attachment – Some tubes come with a funnel that attaches to the top. This makes it easier to load the ground meat into the tube.

Recommended Stuffing Tube Sizes

For making summer sausage at home, here are some recommended stuffing tube sizes depending on the sausage diameter:

• For 32mm summer sausage – Use a 1.25 inch (32mm) tube

• For 36mm summer sausage – Use a 1.5 inch (38mm) tube

• For 44mm summer sausage – Use a 1.75 inch (44mm) tube

Most hobbyist summer sausage makers use casings in the 32-36mm range. So a 1.25 inch or 1.5 inch stuffing tube is ideal. The tube should be made of durable plastic or stainless steel and have a flared tip. A length of 12 inches makes stuffing easier.

How to Use a Sausage Stuffer and Tube

Here is a quick overview of how to use a stuffing tube with a sausage stuffer:

• Slide the casing onto the tube, leaving 3-4 inches hanging off the end. Secure the casing to the tube with a sausage tie.

• Load the ground and seasoned meat mixture into the stuffer.

• Attach the stuffing tube to the stuffer nozzle. Apply a little water or oil to help it slide on.

• Turn on the stuffer to extrude the meat through the tube and into the casing. Guide the casing slowly off the tube as it fills.

• When you reach the end of the casing, stop the stuffer. Twist the sausage into 6-8 inch links and tie off each link.

• Prick any air pockets with a sausage pricker.

• Continue stuffing the remaining casings in the same manner.

It takes some practice to get the hang of using a sausage stuffer. But with patience you’ll be stuffing sausages like a pro.

Tips for Easy and Successful Stuffing

Follow these tips when stuffing sausages to make the process smooth and hassle-free:

• Keep the stuffing tube and casings lightly lubricated with water or oil to prevent sticking.

• Only fill casings about 3/4 full to allow for expansion during smoking and drying. Don’t overstuff.

• Work slowly and avoid air pockets by keeping consistent pressure on the stuffer.

• clears any blockages or air pockets to maintain smooth extrusion.

• Support the filled casings as they come off the tube to prevent stretching and tearing.

• Use natural hog casings for beginners – they are easier to stuff than collagen or cellulose casings.

• Keep your equipment clean and free of old meat residue to prevent contamination.

• Refrigerate or freeze the stuffed sausages if not smoking them right away.

The right size stuffing tube is essential for properly filling sausage casings when making summer sausage at home. Choose a plastic or stainless steel tube in the 1.25-1.5 inch diameter range, with a length of 12 inches. Match the tube size to your casing diameter. A flared tip and funnel attachment also make stuffing much easier. Follow the usage tips above for best results. With practice, you’ll become a sausage stuffing expert. Enjoy making your own delicious summer sausage this season!