3/8' Snack Stick Pepperoni Slim Jim tube for LEM model 606 1606 3 & 5 Qt sausage stuffer

Amazing quality better then what u get with a suffer or grinder. No burrs or sharp edges. Super heavy duty with very clean welds. Not to mention great customer service. I ordered the wrong size and they were happy to change it out for me

Great for stuffing snack sticks

This stuffing tube is perfect for making hot sticks. My new LEM stuffer had tubes that came with it, but they were all too big.Nice stainless that is super easy to clean, but understand you will need a very small bottle brush to do so. I actually found a brush to do this at a local aquarium dealer.

This is the best tool yet for making small slim jim sausages at home. I used it on my small 5 lb stuffer and I can get 16mm casings on it. It is stainless steel and will out last me. I also used it for lamb casings.I ordered from the seller Smokehouse Chef and the item was exactly as described. Just make sure that you need the tube with the smaller 1 9/16" base.

This is a great piece. The small tube is perfect for breakfast links and hot dogs. Due to the small bore of it, though, make sure you leave a few inches of space at the top of your stuffer. There will be a ton of pressure going through the tube and it may cause the stuffer to leak sausage through the plunger....don't panic, you just need to leave a bit of space.

Edges a bit rough and ready, but nothing a little emery cloth did not solve. Needed a thorough clean and scrub, but hey it's manufactured (welded, formed .....) and one has to clean all the kit before stuffing the skins to ensure cleanliness.Fits my cheap Chinese suffer.Couldn't find one in the UK, so looked at a whole load other Amazon sources (USA is easy as common language).Stuffed approx 60m of Devro tender plus casings (promote the UK) with a spicy cured sausage mix and it all worked great!.Shame I couldn't get the same product service from the UK. But it works wonderfully. Thanks.

Firstly, this is a *great* 1/2" OD stuffer tube. If that is what you want, then this is the tube to buy.Smooth stainless steel. Nice. Solid as a rock. Top quality. The funnel shaped entry area greatly reduces the pressure required to push meat thru the narrow tube compared to similar size stuffer tubes without the funnel. Note that SOME of the pix are wrong. This tube does not have a spherical funnel area. It is a straight cone style funnel area.Fits on the antique Enterprise stuffer just fine if you have the older style stuffer nut (the older style has an 'extension' with 2 holes in the sides). If you only have the newer style stuffer nut, you will have to grind down (just a tich) the inside edge of the hole in the nut that the stuffer tube fits thru, otherwise the side of the funnel hits the edge of the hole before the lip of the stuffer tube seats against the inside face of the nut (OR just buy one of the old style nuts...).My gripe with this stuffer tube is the size is listed wrong. These so called 3/8" stainless stuffer tubes are actually 1/2" OD and 7/16" ID. When I contacted LEM about that, they said they list it by ID. Listing the size by ID is apparently semi-standard industry practice. But assuming normal wall thickness, NO ONE cares what a stuffer tube ID is! And in any case, it is 7/16" ID, not 3/8".DON'T BE FOOLED: this is a 1/2" OD stuffer tube (but again, a really GREAT 1/2" stuffer tube!).For MOST home sausage makers, this "slight" size issue is basically irrelevant. BUT for those of us who like to use 16mm - 19mm collagen casings, it matters a LOT... It's critical even!If you use collagen casings, nothing smaller than 21mm will slide onto this 1/2" OD stuffer tube without 'unraveling' the 'stick' and sliding it on inch by inch just like you have to do with a sheep or hog casing. If you have really strong fingers, and are willing to spend the time doing so, and don't mind wearing little holes in the casing now and then by pushing so hard, you can put about 15' of 19mm collagen casing onto the tube (but only 10-12' of 16mm). If you don't have strong fingers or don't want to spend the time, you're closer to half that. In either case, you spend a LOT of time putting new casings onto the tube and tying knots, since these narrow casings don't hold much meat per foot.16mm - 19mm collagen sticks slide right onto a true 3/8" OD stuffer tube right out of the bag. I know this because after we made 110# of snak stix last fall using this LEM 1/2" OD stuffer tube, I had a friend cut off the 1/2" tube part, and weld on the same length piece of 3/8" SS tube. So now, instead of spending 5-7 minutes of maddening effort threading 10-15' of casing onto the tube and then squirting out a couple pounds of snak stix, and then repeating over and over and over again, I spend 10 seconds putting 50' of casing onto my 3/8" OD tube, squirt 8-10 pounds of snak stix out, and repeat 1/4th as many times. If you are making more than 20# of stix, this might just save you from pulling your hair out before you are done.What is REALLY crazy is that NO collagen casings smaller than 21mm will slide onto a tube with an OD bigger than 3/8" (without unraveling the stick). And after many hours of googling, phone calling, and emailing, I found NO ONE who makes or retails a stuffer tube with a true 3/8" OD.

Bought this for stuffing snack stick size sausage. I used 21 mm collagen casings which fit on without a problem. Not sure I would go any smaller with collagen casings, as it may be too tight. It is nice and long, so you can put on a good length of casing. Works perfectly. Would recommend buying it.