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.
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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blackbetty61 Parksider Brianh its just a bummer making a 25lb batch and having to fill it 3 different times
twilliams I thought along those same lines when I ordered the 11lb. However, with the tilt cylinder and much easier clean-up it’s not bad at all in my opinion. I have started using it (11lb) for summer sausage even though my big electric would work. The bigger cylinder is simply a pain to clean-up compared to the 11 lb cylinder that drops in the sink. All this being said, it sounds like you may make a lot more product than I do in a year’s time.
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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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If you are having a problem with your stuffer gasket leaking and air problems I just rebuilt my stuffer plate, I got our local hydraulic shop in town to measure my cylinder diameter to figure out the right size food grade O-ring and then had our local machine shop cut the correct grove for the O-ring to fit and I also had them machine a hole in the stuffer plate to install an F Dick Air bleader to eliminate excess air. Just did 50 lb snack sticks and not a sign of blow by, what a difference from my old gasket set up.
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For got to add that now using a 1/2" ratchet handle instead of crank, much easier to constantly pull in one direction
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I just rebuilt my stuffer plate on my stuffer and what a world of difference, Absolutely no blow by, I had our local hydraulic shop measure my stuffer cylinder and get me a food grade O-ring that fit the cylinder. I then had our local machine adapt my old stuffer plate to use the new O ring. I also bought a F Dick Stuffer air blender assembly ($14.00)and had them drill and modify the stuffer plate for it. What a difference, 50 lb snack sticks and not a trace of blow by. I also now use a 1/2" ratchet handle and socket instead of the original crank as it is much easier to pull in one direction and get more leverage when doing the small snack sticks.
Dave
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I just rebuilt my stuffer plate on my stuffer and what a world of difference, Absolutely no blow by, I had our local hydraulic shop measure my stuffer cylinder and get me a food grade O-ring that fit the cylinder. I then had our local machine adapt my old stuffer plate to use the new O ring. I also bought a F Dick Stuffer air blender assembly ($14.00)and had them drill and modify the stuffer plate for it. What a difference, 50 lb snack sticks and not a trace of blow by. I also now use a 1/2" ratchet handle and socket instead of the original crank as it is much easier to pull in one direction and get more leverage when doing the small snack sticks.
Dave akdave
That’s really cool and very innovative. You’re a true meathead…
What was your stick of choice?
BTW it looks like a pretty incredible view out your window. -
Pretty sweet modification I would say.
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Having a tool and die maker for a father helps a lot, he made everything. As far as favorite snack stick have only done 6 each 12.5 different batches and have been doing blind taste tests with friends on the last 4 batches to try and get it nailed down, but I think my personal favorite is pepper snack or pepper snack with cheddar cheese, although Hot Italian were pretty good also. The great thing is I have not had anything but they are way better than store bought.
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If you are having a problem with your stuffer gasket leaking and air problems I just rebuilt my stuffer plate, I got our local hydraulic shop in town to measure my cylinder diameter to figure out the right size food grade O-ring and then had our local machine shop cut the correct grove for the O-ring to fit and I also had them machine a hole in the stuffer plate to install an F Dick Air bleader to eliminate excess air. Just did 50 lb snack sticks and not a sign of blow by, what a difference from my old gasket set up.
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I attribute most of my recent successes in making sausage and snack sticks to what I have learned from this group. Remember The School Of Hard Knocks is Only Successful if YOU SURVIVE!!!
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akdave Awesome old stuffer and good mods but I think we are all missing the real highlight of those pics…is that really your view? Look at those mountains!!! Living in Kansas I quite literally dream of Mountains like that from time to time!
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I also have a off brand stuffer, the weak spot of it was the cheap plastic piston would deform and blow out the gasket, made up a nice thick aluminum piston and solved the gasket blow out problem!
@s-a-m
I had my old stuffer plate modified for my stuffer and it works great, but if it had not my next step is do what you did and have a new aluminum one made. I also bought a air bleeder for a F Dick German stuffer and had it installed in my stuffer plate, It really helps in reloading the suffer as it alows air in when retracting the plate to reload. -
@s-a-m
I had my old stuffer plate modified for my stuffer and it works great, but if it had not my next step is do what you did and have a new aluminum one made. I also bought a air bleeder for a F Dick German stuffer and had it installed in my stuffer plate, It really helps in reloading the suffer as it alows air in when retracting the plate to reload. -
3rd day in a row that we had to plow driveway and about 6-8" of blowing snow each day. Forecast is to snow all day, no snow machining today
akdave
I’m remembering last February when I plowed 26 of 28 days. Argh. Actually hit 46 today. T-shirt and shorts weather around here. -
akdave
I’m remembering last February when I plowed 26 of 28 days. Argh. Actually hit 46 today. T-shirt and shorts weather around here. -
ggillis having the correct amt. of water will help with stuffing also don’t try to go to fast you are creating pressure when you force the meat through the smaller output from the larger tube crank it a little and let the volume of the mix catchup to the output
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