I saw that the size was 1 9/16,my griz is 1 1/2 so I fiquered I'd grind a 32nd off each side if I had to and se what happens. I'll let you know how it works. orf...

thats the way I was trying to do it but I just think the tube was too big.I've ordered a 3/8" from lem and will try again when it gets here.thanks orf...

so you load the casing on the tube near the sink after flushing then put it on the stuffer?is this what most of you do? thanks orf...

is there any secrects to getting the ends open? I've cut it straight but am still having a hellofa time with them. I ordered a 3/8 tube from lem. are they a recommended company that you folks buy from? I diddn't see any 22mm casings on that site.

I saw the on diners,drive-ins and dives and thought I share it, its delicious. all ingredients are approx. nothing to fancy,its soup! 1/2 cup onions 1 -1 1/2 # burger 2-3 Tbls flour (for roux) 1 1/2 - 2 qts. chicken stock 2 cups velveta cheese sauce(cheese,butter,milk) cherry tomatos lettuce saute' ...

I saw the smaler tube on lem and was going to order it. thought I'd wait to here from some of you'se first though. and how do you get them opened,my fat little stubs had a hell of a time.

tried to make my first batch of kielbasa stix. I have a vertical stuffer from grizzley tools,it has the plastic gears but it seems like a fairly good stuffer for the price of about $80.00 I beleive ,anyhow I made up a 5# batch and after soaking the casings for a hour tried to put the casings on the ...

I've also had mold on my wooden sticks and the nice folks here recomended just burning out the smoker with a hot fire which I did and it worked fine

http://carlsfriends.net/ heres the website and I was quite young when I was born also.

I know this is an old thread but I have a starer from 1847 suposedly,if anyone wants some I can give the info orf...

I've only just started making sausages and thought the butts "looked" like about 15 to 20% so I didn't add any fat and they came out very good imo.again thanks for the replies and I'm sure I'll be asking more ?'s. I always try to make it harder than it is. If you'se have any ?'s on carpentry,make sm...

thanks for the quick replies.it was actually on my hanging sticks so I built a small fire inside and burned it for an hour or so. I think it'll be alright,but just thought I'd ask.thanks orf...

can I grind and mix seasonings,then let it sit refridgerated of course, for a day or two before stuffing and smoking, and about what % of fat to meat does an average butt have? thanks,orf...

first I'd like to say thanks for the wonderful website for sausage making and curing meat. It's a wealth of knowledge and I've enjoyed reading and learning from it.now my ? I haven't used my smokehouse since spring and I'm getting ready to do some kielbasa and a few chickens.there seems to be a whit...