Stuffing horn/funnel

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

Stuffing horn/funnel

Postby Swing Swang » Fri Oct 16, 2015 6:37 am

Just used a hand stuffing horn/funnel for the first time last night.

Comments:

It's surprisingly quick - time from setting up to hanging 3.5kg of chourico in curing chamber, and clearing up - about an hour.
It's very cheap - 2 Euros from a market in Portugal.
It's a little trickier to get a perfectly neat job than with a stuffing machine as it's easier to split the casings, but this would/will come with practice (I know a couple of people that do 100kg in an afternoon/evening and get a very even/consistent product). As it is I'm happy to live with chouricos that vary in length until I've got a bit more practice in.

It's just so easy and hassle free and will probably be my 'default method' for quantities of this size - try it sometime. I did use hand chopped meat that had been mixed and allowed to rest in the fridge for a couple of days. My guess is that hand stuffing would be a little trickier with a fresh finely commutated farce as it would 'splurge/squelch' more, but I'd still give it a go.

So nice to make a sausage with only a knife, a horn, a bowl, a chopping surface, and a spoon - probably just how they made it in Roman times - now to find an authentic recipe.

Philip
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Re: Stuffing horn/funnel

Postby NCPaul » Fri Oct 16, 2015 11:44 am

We have this section with some historical recipes from vagreys, he's forgotten more than I'll ever know about sausage history. You're using the historical procedure (except for the fridge. :D ).

viewforum.php?f=56
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Re: Stuffing horn/funnel

Postby wheels » Fri Oct 16, 2015 3:24 pm

I make test samples using the plastic stuffing horn that Franco sells. http://www.sausagemaking.org/acatalog/S ... llers.html
They could do with a longer tube and funnel. Are the Portuguese ones similar?

Phil
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Re: Stuffing horn/funnel

Postby Swing Swang » Fri Oct 16, 2015 5:28 pm

I'll take some photos and measurements.
If there are any takers (and if it's not against the rules) I could always see about bringing some over next March...
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Re: Stuffing horn/funnel

Postby Swing Swang » Fri Oct 16, 2015 5:29 pm

NCPaul wrote:We have this section with some historical recipes from vagreys, he's forgotten more than I'll ever know about sausage history. You're using the historical procedure (except for the fridge. :D ).

viewforum.php?f=56


Ah a section of the site I haven't visited - thanks for the tip - P
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Re: Stuffing horn/funnel

Postby Swing Swang » Fri Oct 16, 2015 8:23 pm

Wheels - hopefully the pictures below explain all.
This one is made form aluminium. Older ones are made from tinplate/galvanised steel, often with a finger ring soldered onto the side. I've only ever seen them this size (more or less).
Philip

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Re: Stuffing horn/funnel

Postby wheels » Sat Oct 17, 2015 5:14 pm

The size and shape are virtually identical to Franco's. I guess it's just my technique that's lacking!

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