A quality machine that works nicely and is made to last. Sausage stuffer cylinder, base and frame are made of stainless steel. Chrome plated steel crank with polypropylene handle. Hardened resin gears are mounted on a steel gear bar for smooth, seamless operation and exceptional control over output of meat into casings.
Specs: Cylinder dimensions are 8"H x 6"W. Cylinder is removable (without tools) and piston is food grade plastic for fast, easy cleanup. Base is 6.5"D x 7.25"W. Overall dimensions are 13"W x 19"D x 17.25"H with screw lowered and handle attached. Meat capacity is 5 lbs.
Poly stuffing tubes included:
6" x 5/8" tip outside dia. (for breakfast sausage, wieners)
6" x 3/4" tip outside dia. (for Polish sausage, knockwurst)
6" x 1" tip outside dia. (for large salami, bologna)
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This product is made in the USA!
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We stock this product in our Nebraska warehouse. Most of our shipments are by FedEx Ground or Home Delivery and you should receive your order in five business days or less from ship-out. Click here for more information about shipping.
LEM fibrous casings are non-edible and string tied at one end. LEM fibrous casings are great for making summer sausage, salami, bologna and other cured sausages. Soak casings in warm water for 30 minutes prior to stuffing. LEM fibrous casings are made of plant cellulose.
LEM non-edible collagen casings are the perfect find for a home sausage maker. Collagen middle casings shrink with your meat, so you'll have a smooth result. Soak collagen casings for 3-5 minutes in salt water prior to stuffing. Cooking temperature shouldn't exceed 180° F. Middles casings are...
Do you want to make summer sausage, bologna or salami in just two hours? With LEM high barrier casings, you can! These casings are user friendly and great for beginner sausage makers. High barrier casings are made of five layers of a nylon/poly blend. Casing must be soaked for 30-60 minutes in...
The LEM edible collagen casings are ideal for making hot dogs, brats, breakfast sausage, and so much more! These beef protein casings are ready to go with no preparation necessary. LEM edible collagen casings can be used for making fresh or smoked sausages. Available in a "smoke" version that's...
Natural casings from LEM are made from hog and sheep. Natural casings make juicy, tender sausage, and really "pop" when you bite into them! Natural casings should be rinsed in warm water several times, then soaked in water for an hour until soft and pliable, before using. Casings are shipped in a salt brine. LEM natural casings are vailable in hanks and shorts.
"Hank" means a bundle of sausage casings. LEM hanks vary in length and diameter. Several hanks come in each package. See the table below for approximate stuffed...
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