Sausage Stuffers
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I have a question about stuffers in general. I have the 7# stuffer with the helical gears on top, inexpensive and does a nice job. However when doing smaller diameter snack sticks it become a struggle to rotate the handle to apply pressure to the mince. Do the two speed stuffers have some sort of gear reduction built into the transmissions?
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I have a question about stuffers in general. I have the 7# stuffer with the helical gears on top, inexpensive and does a nice job. However when doing smaller diameter snack sticks it become a struggle to rotate the handle to apply pressure to the mince. Do the two speed stuffers have some sort of gear reduction built into the transmissions?
39Buick to my understanding the top high gear is only to be used to left the piston quickly off of the meat. It is not to be used to stuff the meat. To stuff the meat you always have to use the low bottom grear. Otherwise you may strip the gears.
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39Buick to my understanding the top high gear is only to be used to left the piston quickly off of the meat. It is not to be used to stuff the meat. To stuff the meat you always have to use the low bottom grear. Otherwise you may strip the gears.
Little Baby Teddy I appreciate the help. I had read that on the product page. I was trying to determine if the gear ratio was different on the units with the gear case rather than the helical geared units. I have read posts where folks had done 16mm snack sticks and claim the stuffing process was effortless! This is not the case with my cheap little stuffer!
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Little Baby Teddy I appreciate the help. I had read that on the product page. I was trying to determine if the gear ratio was different on the units with the gear case rather than the helical geared units. I have read posts where folks had done 16mm snack sticks and claim the stuffing process was effortless! This is not the case with my cheap little stuffer!
39Buick I have stuffed 16mm cases on my 11 lb several times. While I would not call it effortless, it is certainly manageable, especially since I screwed the press to a piece of plywood to make it easy to clamp down to the work table.
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39Buick I have stuffed 16mm cases on my 11 lb several times. While I would not call it effortless, it is certainly manageable, especially since I screwed the press to a piece of plywood to make it easy to clamp down to the work table.
Brianh Thanks so much for your help! I clamp my stuffer to the edge of the counter top and it is rock solid but it does take considerable effort to crank the handle using the smaller casings. I wouldn’t think it would be an engineering marvel to make the gear reduction system for these stuffers!
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39Buick I have stuffed 16mm cases on my 11 lb several times. While I would not call it effortless, it is certainly manageable, especially since I screwed the press to a piece of plywood to make it easy to clamp down to the work table.
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I have the 7lb stuffer myself and it’s a very good stuffer. I do a lot of five and ten lb. Batches and I believe the 11lb stuffer would save a lot of time refilling. You don’t have to run them at full capacity they work fine with just a couple of hands full in them
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I have the 7lb stuffer myself and it’s a very good stuffer. I do a lot of five and ten lb. Batches and I believe the 11lb stuffer would save a lot of time refilling. You don’t have to run them at full capacity they work fine with just a couple of hands full in them
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39Buick I have used both and while what Little Baby Teddy says is absolutely correct about the top gear, the dual-speed stuffers do make stuffing easier. My belief is that this has something to do with energy loss with the screw system vs the gears turning and push the slotted rack down.
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If you use an 11 pound stuffer, do you need to run it close to capacity to get best results? Pretty new to sausage making an looking to upgrade (leaning toward a 7lb)
JayFatCity I recently got the 11# stuffer. So far, I’ve only run 5-6# batches through it, and it works wonderfully. The piston just pushes it all down and through, no matter how much is in there.
I got that larger size because I expect to do 10# batches after I get my recipes nailed down, and I do not regret it at all.
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TexLaw A PK100, and 11 lb sausage stuffer, what sort of grinder? If you have a #22 Weston pro then we use almost the exact same set up!
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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Jonathon Right now, I’m only using a Smokehouse Chef grinder attachment for my KitchenAid stand mixer. That works fine for 5#, but I’m eyeing an upgrade for larger batches. A #22 Weston Pro sounds like more machine than I really could make good use of, but I’m strongly considering a #8 or #12 Pro.
I hate to derail the thread, but do you have any thoughts on those?
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Jonathon Right now, I’m only using a Smokehouse Chef grinder attachment for my KitchenAid stand mixer. That works fine for 5#, but I’m eyeing an upgrade for larger batches. A #22 Weston Pro sounds like more machine than I really could make good use of, but I’m strongly considering a #8 or #12 Pro.
I hate to derail the thread, but do you have any thoughts on those?
TexLaw Always buy bigger then you think you will need, because you will need it someday, and will be cussing yourself for not spending the little bit of extra money. You are making a long term investment, treat it as such.
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I have a Kitchen Aid grinder attachment, but I would only use it on small test batches. I had to rebuild my gear head because it would constantly struggle until the gears finally failed. I have a LEM #8 & #22 and they never showed any sign of stuggle. On the stuffer I have seen some cheap gear setups that fail when put to the test. Going slightly larger or higher HP for me has been a good choice.
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JayFatCity I recently got the 11# stuffer. So far, I’ve only run 5-6# batches through it, and it works wonderfully. The piston just pushes it all down and through, no matter how much is in there.
I got that larger size because I expect to do 10# batches after I get my recipes nailed down, and I do not regret it at all.
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TexLaw Always buy bigger then you think you will need, because you will need it someday, and will be cussing yourself for not spending the little bit of extra money. You are making a long term investment, treat it as such.
Tex_77 I do tend to live by similar advice. I often say something like “buy it once” and “don’t waste all your money by not spending enough.” That’s why I’ve been looking at a #12, and even that’s pushing it.
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Used a Kitchen Aid for many years, then a #5 for a couple years. Then I came across this place. Immediate jump to a #22 Butcher Series. Best investment ever. Now measure grinds in minutes instead of hours.
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