A big thanks and another question.

[Rough Country Boy]

Gidday

A very big thank you to www.sausagemaking.org and all you good jokers that are here.

I killed my sheep the other day and after most went straight into the deep freeze, I boned out one forequarter, and saved a bit extra fat. I weighted it at just on 11kg so weighted out the 25% fat and minced the fat. Then when I started to mince the meat I realised that the forequarter being the fattiest part of the animal probably already had more than 30% fat so put the fat asside to make some soap out of later.

I then added the 2% salt, mixed in a few other things like had been suggested on here and tried a little patty.

I obviously hadn't put enough of the other stuff in so, being a rough country Kiwi boy I threw a lot more stuff in, like a packet or two of peper and chilli and then a clove of my giant garlic.

I then put all this through the mincer again but my thingie I had made to put it into the skins didn't work, I'll come to that later, but perfect looking naked sausages came out which I then crumbed.

Wow, a bit strong, but bloody beaties anyway. So thank you jokers for this site and all the encouragement because without you all, all I would have probably done was to think about doing it.

Now my thingie for putting on the skins. What size does the spout need to be because I got mine made at about an inch and it seems way to big.

[TJ Buffalo]

Now my thingie for putting on the skins. What size does the spout need to be because I got mine made at about an inch and it seems way to big.

Hi RCB
It sounds like the stuffer tube is of too large a diameter for the casings. I have a set of three, in 5/8" for lamb casings, 3/4" for medium hog casings, and 1" for large hog casings. You might look around for different size tubes for your stuffer.