I'm tired of my old POS vertical stuffer
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ggillis If you put some saran wrap between the piston and meat, that can help but I think it’s just a quality issue. We’ve been through a bunch of stuffer, I’m a fan of the 11#vertical. I think the small long cylinder holds up to the pressure better that the short wide ones, like an old enterprise. But the enterprise gears held up to the pressure of cured meat and never had a failure. Get a Weston from Walton’s that is easy to source parts and has great customer service. We finally made the move to the SF 260-low end commercial hydraulic stuffer. Paid $800 but had to get some new gaskets and so on, but well worth the investment at our volume.
John C.
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ggillis If you put some saran wrap between the piston and meat, that can help but I think it’s just a quality issue. We’ve been through a bunch of stuffer, I’m a fan of the 11#vertical. I think the small long cylinder holds up to the pressure better that the short wide ones, like an old enterprise. But the enterprise gears held up to the pressure of cured meat and never had a failure. Get a Weston from Walton’s that is easy to source parts and has great customer service. We finally made the move to the SF 260-low end commercial hydraulic stuffer. Paid $800 but had to get some new gaskets and so on, but well worth the investment at our volume.
Parksider i would like a water stuffer as if there is a concern of it leaking past the seal. I would rather have water leak into the meat than hydraulic fluid. Or is there not a possibility of that? Im not familiar with the hydraulic ones
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I was right there with you on this issue. I moved up to a electric stuffer. Wow what a difference of loading once, 22 lbs . cut the time down to minutes.
Denny so how does that work with not creating too much pressure and blowing past the seal?
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I was right there with you on this issue. I moved up to a electric stuffer. Wow what a difference of loading once, 22 lbs . cut the time down to minutes.
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I have a 26 lb electric stuffer and sticks on it was a miserable failure. The meat would continually blow around the seal and make a mess. In my opinion, the larger diameter cylinder\piston creates way too much force when trying to press 19mm sticks. I went to a manual 11 lb stuffer and have had zero issues. An added benefit is that my 11lb leaves less than 1 pound of meat at the end. The 26 lb left over 2 lbs at the bottom. While I enjoy that pattied up left over meat on the grill, I prefer it in stick form!
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twilliams Denny There is no risk, well…virtually no risk of hydraulic fluid getting into the meat. There would have to be something beyond epic failure to get into it. The electric pump pushes a ram up from the bottom of the cylinder and out the horn. Check them out on you tube and then…check out vacuum stuffer…there are no words…
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Denny so how does that work with not creating too much pressure and blowing past the seal?
twilliams I had no blow by at all. I did spray the inside barrel and the piston seal of the stuffer with food silicon spray before I started stuffing plus I added water to the mix. I used my 20 lb mixer and mixed it probably 5-6 minutes to get the seasoning mixed well. forwards cranking then reversed cranking. It is another thing at clean up but no hot spots of spices. This was my third batch using the new stuffer. I also after clean up spray the seal with food grade silicone spray. You can get your piston seal on backwards. Have you tried flipping the seal over on the piston?
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I have a 26 lb electric stuffer and sticks on it was a miserable failure. The meat would continually blow around the seal and make a mess. In my opinion, the larger diameter cylinder\piston creates way too much force when trying to press 19mm sticks. I went to a manual 11 lb stuffer and have had zero issues. An added benefit is that my 11lb leaves less than 1 pound of meat at the end. The 26 lb left over 2 lbs at the bottom. While I enjoy that pattied up left over meat on the grill, I prefer it in stick form!
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twilliams I had no blow by at all. I did spray the inside barrel and the piston seal of the stuffer with food silicon spray before I started stuffing plus I added water to the mix. I used my 20 lb mixer and mixed it probably 5-6 minutes to get the seasoning mixed well. forwards cranking then reversed cranking. It is another thing at clean up but no hot spots of spices. This was my third batch using the new stuffer. I also after clean up spray the seal with food grade silicone spray. You can get your piston seal on backwards. Have you tried flipping the seal over on the piston?
Denny piston seal is on correctly. Im gonna order a new seal
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Parksider lol
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I have a 26 lb electric stuffer and sticks on it was a miserable failure. The meat would continually blow around the seal and make a mess. In my opinion, the larger diameter cylinder\piston creates way too much force when trying to press 19mm sticks. I went to a manual 11 lb stuffer and have had zero issues. An added benefit is that my 11lb leaves less than 1 pound of meat at the end. The 26 lb left over 2 lbs at the bottom. While I enjoy that pattied up left over meat on the grill, I prefer it in stick form!
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Brianh heck yes, i have already put plenty of thought into designing one. I just dont have capabilities of manufacturing it
twilliams I need to get pictures of the one we built at work years ago. It was strictly for summer sausage but you could load 50+ lbs of meat at a time! It was truly a junk yard dog but works well. Just a big clean up job. We had a bunch of guys get together and do about 1000 lbs of summer sausage on a Saturday back then.
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ggillis If you put some saran wrap between the piston and meat, that can help but I think it’s just a quality issue. We’ve been through a bunch of stuffer, I’m a fan of the 11#vertical. I think the small long cylinder holds up to the pressure better that the short wide ones, like an old enterprise. But the enterprise gears held up to the pressure of cured meat and never had a failure. Get a Weston from Walton’s that is easy to source parts and has great customer service. We finally made the move to the SF 260-low end commercial hydraulic stuffer. Paid $800 but had to get some new gaskets and so on, but well worth the investment at our volume.
Parksider I agree with you the 11lb stuffer is the way to go. We have a 15lb lem stuffer with the o-ring seal and meat always leaks past the seal…I bought a 11lb lem with the tapered seal (if that’s what it’s called) and I never have meat leak past the seal even when I do snack sticks
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Parksider I agree with you the 11lb stuffer is the way to go. We have a 15lb lem stuffer with the o-ring seal and meat always leaks past the seal…I bought a 11lb lem with the tapered seal (if that’s what it’s called) and I never have meat leak past the seal even when I do snack sticks
blackbetty61 Parksider Brianh its just a bummer making a 25lb batch and having to fill it 3 different times
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