I stuffed with a 12mm tube yesterday, but I have a 5# stuffer. Takes a lot of pressure. I would lube both the gasket and hopper wall with white oil. Also be sure your gasket is on tapered side down. I also add some additional water to my meat when using that little tube. Good Luck.

I have been making both fresh and cured sausages for some time. In addition, we like the flavor of Genoa Salami, but to date it has been a store bought meat. I’m interested in doing some as homemade. Does anyone have an off the hook recipe they would share? I’m also new to the fermented sausage world and don’t have an aging chamber at this point. I would like any input, suggestions or directions anyone would be willing to share. Thanks.

Jonathon. No, have been buying processed Genoa Salimi at the deli meats counter. Thanks for the reply