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Set of 3 stuffing tubes | for meat grinders

14,99

A set of 3 stuffing tubes for meat grinders (for different casing diameters). They allow you to cheaply convert your meat grinder into a sausage stuffer.

For grinders size 10/12
14,99

In stock

For grinders size 8
14,99

In stock

SKU: 142 Categories: , ,
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Description

What is a stuffing tube?

Stuffing tubes look like a plastic or metal pipe 10-15 centimeters long. They allow you to cheaply convert your meat grinder into a sausage stuffer.

Content

  • a set of 3 stuffing tubes (for different casing diameters) for grinders size no 8. and 10/12
  • from the famous Czech brand Porkert

How do I know what size grinder I have?

The size of your grinder is always displayed in a very large number on the side. The most common sizes are 5/8/10/12.

My grinder is of a different brand, will this set still fit?

Yes, all sizes no 8 or 10/12 are the same size, regardless of brand.

What is the diameter of the stuffing tube?

The diameter of the side that connects to the grinder is 68 mm (size 8) and 74 mm (size 10), respectively.

How do you use stuffing tubes?

  1. After grinding and mixing, remove the knife and plate from your meat grinder
  2. Replace it with the stuffing tube
  3. Screw the ring back on
  4. If the tube is a bit loose, that’s fine
  5. Grind some of the cold and well mixed meat through the grinder until it barely comes out of the tube
  6. Pull a well-soaked casing all the way over the pipe
  7. Turn the grinder slowly, while you press the meat with your hands or a stomper while at the same time ensuring that your casings fils out evenly

Buying stuffing tubes?

Order your stuffing tubes at startercultures.eu, the European webshop for all your fermentation , sausage and charcuterie needs. By Meneer Wateetons, renowned Dutch fermentation and meat expert and author. Order on weekdays before  3 pm and we’ll ship the same day.  Questions on the usage ? Ask them in our chat, we’ll here to help!

Online English spoken sausage making workshoplearn how to make dry cured sausages at home

In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.

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