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  5. I'm tired of my old POS vertical stuffer

I'm tired of my old POS vertical stuffer

Scheduled Pinned Locked Moved Meat Processing
44 Posts 15 Posters 1.7k Views 14 Watching
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  • A Offline
    A Offline
    akdave
    Regular Contributors
    wrote on last edited by
    #35

    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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    • A akdave

      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.

      chico7855C Offline
      chico7855C Offline
      chico7855
      wrote on last edited by
      #36

      akdave Thanks for the info, that looks like a great set up. Its nice to have a site where meat heads, and I don’t mean my son in law, lol can share ideas.

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      • A Offline
        A Offline
        akdave
        Regular Contributors
        wrote on last edited by
        #37

        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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        • JonathonJ Offline
          JonathonJ Offline
          Jonathon
          Team Blue Admin Walton's Employee Power User
          wrote on last edited by
          #38

          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!

          Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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          • s.a.mS s.a.m

            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!

            A Offline
            A Offline
            akdave
            Regular Contributors
            wrote on last edited by
            #39

            @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.mS 1 Reply Last reply
            0
            • A akdave

              @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.mS Offline
              s.a.mS Offline
              s.a.m
              Regular Contributors
              wrote on last edited by
              #40

              akdave yes the air bleeders are nice, swapped the one out of my old piston and put it in the new one we built.

              The mountains do look nice!

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              • A Offline
                A Offline
                akdave
                Regular Contributors
                wrote on last edited by
                #41

                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

                PapaSopP 1 Reply Last reply
                1
                • A akdave

                  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

                  PapaSopP Offline
                  PapaSopP Offline
                  PapaSop
                  Team Orange Power User Veteran
                  wrote on last edited by
                  #42

                  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.

                  A 1 Reply Last reply
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                  • PapaSopP PapaSop

                    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.

                    A Offline
                    A Offline
                    akdave
                    Regular Contributors
                    wrote on last edited by
                    #43

                    PapaSop
                    plowing wasn’t the bad part today had to dig my 8’ snow machine sled out from under 3’ of snow and of course it was frozen to the ground, Thank God for Handy Man Jacks

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                    1
                    • craigriceC craigrice

                      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

                      D Offline
                      D Offline
                      Denny
                      wrote on last edited by
                      #44

                      craigrice Use my fathers test. Make a small meatball. When you close your hand to a fist the sausage should ozz out between your fingers. If not add more water.

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