OK, so I am almost ready to jump into sausage making. I now have a 3/4 hp grinder, a 20 lb meat mixer, a 15 lb vertical stuffer, a 13 cup processor, the cold plate rack, and a bunch of recipes. I plan on ordering the Jerky Dryer from Steve. Everything seems to be pretty straight forward up until the end.
What size casings to order? My stuffing tubes are 2/3, 3/4, 1 1/4, and 1 1/2.
I can't, however, seem to find what size casings to use with which tube. I have only had commercially offered sausage previously and don't know the actual size in mm to match to casings that are sold. I am looking to make sausage in the typical Hillshire Farms kielbasi/smoked sausage sizes as well as something slightly larger. I am also planning on doing real German style frankfurters which are about 1 1/2 times the diameter of commercial hot dogs. Any recommendations as to the casing size applicable and which stuffer tube would be used with it would be greatly appreciated.
Every place I researched had lots of history, recipes, etc., but nothing about something so basic. I hate being ignorant about something the cognoscenti take for granted. Please enlighten a brother.
Thanks guys.
