Cane Creek

3/4" Stainless Steel Sausage Stuffer Horn Tube for Enterprise lard wine press

Description: 3/4" INDUSTRIAL GRADE Replacement tube for Enterprise cast iron Sausage Stuffers (aka Lard or Wine press) This is the LAST standard size stuffer tube that you will ever need to purchase for your Enterprise stuffer If you are making homemade sausage this is the tube that you need. Fits the 2, 4 and 8 quart Enterprise cast iron stuffer. This 3/4" diameter tube is the most popular size. It is used for smoked links, kielbasa, bratwurst and virtually all other sausages. This tube will also fit the Chop Rite cast iron stuffer. We also have tubes for the cast iron stuffers that are 3/8" and 1/2" OD. Tube is 1 9/16" wide at the base. 3/4" (20mm) OD tube diameter for most traditional sausages. Fits collagen, beef and natural hog casings. Flat base welded stainless steel. Virtually indestructible. Lifetime guaranteed item. This tube is also available for the larger stuffers that use the tube with the 2 1/16" base diameter. High quality Stainless Steel welded components. VERY heavy duty. Stainless steel is Food Grade material that passes all health department certifications. Much stronger than aluminum. These tubes are extra long (7 1/4") for faster stuffing when using natural pork, beef or collagen casings. View our complete eBay store at https://www.ebay.com/str/butcherbaker

Price: 18.75 USD

Location: Horseshoe Bay, Texas

End Time: 2024-02-17T21:03:38.000Z

Shipping Cost: 6.65 USD

Product Images

3/4" Stainless Steel Sausage Stuffer Horn Tube for Enterprise lard wine press3/4" Stainless Steel Sausage Stuffer Horn Tube for Enterprise lard wine press3/4" Stainless Steel Sausage Stuffer Horn Tube for Enterprise lard wine press3/4" Stainless Steel Sausage Stuffer Horn Tube for Enterprise lard wine press

Item Specifics

Restocking Fee: 15%

Return shipping will be paid by: Buyer

All returns accepted: Returns Accepted

Item must be returned within: 30 Days

Refund will be given as: Money Back

MPN: Does Not Apply

Brand: Butcher-Baker

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