Sausage Stuffers
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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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The 2 speed stuffers have high and low range, high for refilling the hopper and low for stuffing, especially snack sticks which really require a lot of power. When you are looking for a stuffer make sure you check out the brand and make sure they have a good reputation and also an air bleed valve in the stuffer plate to help get rid of excess air when you are stuffing. Most all stuffers will make summer sasuage But if you are going to make small Diameter snack sticks it requires a lot of pressure. I have seen lots of good reviews on the 11lb Weston
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I love my Weston Pro #22 grinder.
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Now that I have Used the 11# Waltons Stuffer. ALL I CAN SAY IS SIMPLY THE BEST. AWESOME TOOL.
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