Stuffer tube for Krakowska kielbasa
Stuffer tube for Krakowska kielbasa
Hi folks,
I'm wondering how to stuff large casings with large chunks of meat. I'm specifically referring to the recipe for Krakowska kielbasa that Stanley Marianski gives in his Polish Sausages book.
In that recipe, the forcemeat has a large proportion of lean pork cut into 2" chunks that are to be stuffed into large casings, eg. 3" hog middles. My Grizzly 5 lb. vertical stuffer only has a 1" stuffing tube so that won't do for such large meat chunks. I'm thinking that I need a food grade funnel with at least a 2" inch tube internal diameter to use for the stuffing but I can't find one (tried Lee Valley, Sausage Maker, Stuffers.com and Butcher-Packer so far).
So what I've done, is to cut the pork into smaller chunks that will fit through the Grizzly stuffer and use beef rounds for the casing. Hardly authentic but good tasting, of course.
Does anyone have a suggestion on where I might obtain an appropriate stuffing tube/funnel/what have you for stuffing large casings with large chunks of meat?
Cheers,
Rob
I'm wondering how to stuff large casings with large chunks of meat. I'm specifically referring to the recipe for Krakowska kielbasa that Stanley Marianski gives in his Polish Sausages book.
In that recipe, the forcemeat has a large proportion of lean pork cut into 2" chunks that are to be stuffed into large casings, eg. 3" hog middles. My Grizzly 5 lb. vertical stuffer only has a 1" stuffing tube so that won't do for such large meat chunks. I'm thinking that I need a food grade funnel with at least a 2" inch tube internal diameter to use for the stuffing but I can't find one (tried Lee Valley, Sausage Maker, Stuffers.com and Butcher-Packer so far).
So what I've done, is to cut the pork into smaller chunks that will fit through the Grizzly stuffer and use beef rounds for the casing. Hardly authentic but good tasting, of course.
Does anyone have a suggestion on where I might obtain an appropriate stuffing tube/funnel/what have you for stuffing large casings with large chunks of meat?
Cheers,
Rob
I love cooking with wine. Sometimes I even put it in the food.
Hi Rob,
I can see your problem but what I did many years ago was going to a sheet metal worker, explained that I needed a funnel shaped contraption about 18" long and tapered to approx. 2" or a bit bigger. Het made in from 316 stainless at no cost at all, just a smoked sausage and a bottle of hobby moonshine.
The meat pushed in rather easy and it all worked well. I made a ball from cloth in a heavy plastic bag to help me push the meat in. This ball adjusted to the size automatically.
Just make sure that the inside of the funnel is real smooth for the ball to work properly.
Regards,
Jan.
Brisbane.
I can see your problem but what I did many years ago was going to a sheet metal worker, explained that I needed a funnel shaped contraption about 18" long and tapered to approx. 2" or a bit bigger. Het made in from 316 stainless at no cost at all, just a smoked sausage and a bottle of hobby moonshine.
The meat pushed in rather easy and it all worked well. I made a ball from cloth in a heavy plastic bag to help me push the meat in. This ball adjusted to the size automatically.
Just make sure that the inside of the funnel is real smooth for the ball to work properly.
Regards,
Jan.
Brisbane.
May I borrow it for a bit? It sounds just what I'm looking for.crustyo44 wrote:Hi Rob,
I can see your problem but what I did many years ago was going to a sheet metal worker, explained that I needed a funnel shaped contraption about 18" long and tapered to approx. 2" or a bit bigger.
A canning funnel would have the mouth width I need but the very short tube would make the use of it difficult for stuffing a big casing. Hmm, food for thought.
Cheers,
Rob
I love cooking with wine. Sometimes I even put it in the food.
I made Ham sausage last night. It involves an emulsified paste and chunks of meat. I used a canning funnel and a length of 1 1/2 inch PVC pipe. I could have won a prize on America's funniest home videos. It worked but it wasn't pretty. The sausage is very good.
I must work out a better method. I think a 4 inch to 1 1/2 inch reducer with a 4 inch PVC top and 1 1/2 inch PVC outlet. Cleaning will be a chore because we can't be certain that te joints are completely filled and epoxy won't stick.
I must work out a better method. I think a 4 inch to 1 1/2 inch reducer with a 4 inch PVC top and 1 1/2 inch PVC outlet. Cleaning will be a chore because we can't be certain that te joints are completely filled and epoxy won't stick.
Ross- tightwad home cook
Hi Ross,
I just used and old kitchentowel rolled into a ball, covered in a plastic deepfreeze bag and this seemed to work rather well as it could be expanded and reversed rather easily by hand.
If you would use it every week, obviously a better solution would have to be found.
For me it worked well without any problems.
I am not a great lover of using CERTAIN plastics with any food, nevermind what any multi-national supplier says. These guys tell you anything to increase their bottom line.
Regards,
Jan.
Brisbane.
I just used and old kitchentowel rolled into a ball, covered in a plastic deepfreeze bag and this seemed to work rather well as it could be expanded and reversed rather easily by hand.
If you would use it every week, obviously a better solution would have to be found.
For me it worked well without any problems.
I am not a great lover of using CERTAIN plastics with any food, nevermind what any multi-national supplier says. These guys tell you anything to increase their bottom line.
Regards,
Jan.
Brisbane.