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  5. 11 lb sausage stuffer

11 lb sausage stuffer

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  • kyleK Offline
    kyleK Offline
    kyle
    Regular Contributors Veteran Canning Team Blue Power User Sous Vide
    wrote on last edited by
    #7

    I like to put my ‘‘left overs’’ on a nice homemade pizza. really like the summer sausage leftovers, best pizza sausage ever

    hey vegetarians, my food poops on your food!

    1 Reply Last reply
    1
    • ElsosE Offline
      ElsosE Offline
      Elsos
      Team Orange
      wrote on last edited by Elsos
      #8

      Thanks for the input guys! Is it not an airtight seal so you can back out the plunger and then push air forcing the remaining meat out?
      I do like a patty though and saving it for eggs or pizza a good idea too!

      blackbetty61B 1 Reply Last reply
      0
      • ElsosE Elsos

        Thanks for the input guys! Is it not an airtight seal so you can back out the plunger and then push air forcing the remaining meat out?
        I do like a patty though and saving it for eggs or pizza a good idea too!

        blackbetty61B Offline
        blackbetty61B Offline
        blackbetty61
        Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron
        wrote on last edited by
        #9

        Elsos no the meat won’t back out if you crank the handle backwards it stays in the elbow of the stuffer and usually the horn whatever size horn you have on

        Joe HellJ 1 Reply Last reply
        1
        • blackbetty61B blackbetty61

          Elsos no the meat won’t back out if you crank the handle backwards it stays in the elbow of the stuffer and usually the horn whatever size horn you have on

          Joe HellJ Offline
          Joe HellJ Offline
          Joe Hell
          Team Blue
          wrote on last edited by
          #10

          blackbetty61 My experience is opposite. I crank it hard and it pulls through my sausage stuffing tube with no problem. It doesn’t generally work on the smaller tubes used for snack sticks though.

          Better Living Through BBQ!

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          1
          • ElsosE Elsos

            So I’ve never used a stuffer other than that grinder attachment for the mixer, and my jerky gun (overzealous calking gun).
            I need to up my game for sure!

            How much meat stays in the 90* bend at the bottom of the stuffers? Is that basically full and can’t be pushed into a sausage?
            Thanks in advance for any replies.

            twilliamsT Offline
            twilliamsT Offline
            twilliams
            Power User PK100 Regular Contributors Team Grey
            wrote on last edited by twilliams
            #11

            Elsos my pile of junk stuffer leaves about 1 1/2 pounds of meat at the bottom that i have to put in tubes by hand. Not a Waltons stuffer

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            • M Offline
              M Offline
              mdseaside
              Team Orange
              wrote on last edited by
              #12

              I got a Jerky cannon that will take a stuffing tube and load it with the leftovers. And stuff into a casing. You only end up with a little bit left in the stuffing tube. Fry it up for a treat.

              ElsosE 1 Reply Last reply
              0
              • M mdseaside

                I got a Jerky cannon that will take a stuffing tube and load it with the leftovers. And stuff into a casing. You only end up with a little bit left in the stuffing tube. Fry it up for a treat.

                ElsosE Offline
                ElsosE Offline
                Elsos
                Team Orange
                wrote on last edited by
                #13

                mdseaside yep, I’m only using a cannon for snack sticks, really a pain having to reload it after each pound!
                I’ve done a couple rounds of sausage with the grinder attachment which wasn’t the end of the world, but it seems like that’s really not the way.
                Seems to me that having a horizontal stuffer would be a huge benefit, I wish Walton’s sold them.

                1 Reply Last reply
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                • JonathonJ Offline
                  JonathonJ Offline
                  Jonathon
                  Team Blue Admin Walton's Employee Power User
                  wrote on last edited by
                  #14

                  Elsos With the 11 lb it is about 12 oz or so. Now, that depends on how much water and other additives are added to the meat but it has always been about the size of a good chunky burger.

                  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

                  1 Reply Last reply
                  0
                  • M Offline
                    M Offline
                    mdseaside
                    Team Orange
                    wrote on last edited by
                    #15

                    Here is what i did with my vertical stuffer. It came with a long thumb screw that held the stuffing piston to the long rod, so i replaced it with a bolt and then shimmed the piston down with large SS flat washers and gained a good half inch. Just make sure the piston does not bottom out. Cut down on the leftovers by about 1/2.

                    G 1 Reply Last reply
                    0
                    • JonathonJ Offline
                      JonathonJ Offline
                      Jonathon
                      Team Blue Admin Walton's Employee Power User
                      wrote on last edited by
                      #16

                      Yes, make sure the piston doesnt bottom out, that can ruin your gearbox. But aside from that, that is a pretty cool modification mdseaside

                      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

                      1 Reply Last reply
                      0
                      • M mdseaside

                        Here is what i did with my vertical stuffer. It came with a long thumb screw that held the stuffing piston to the long rod, so i replaced it with a bolt and then shimmed the piston down with large SS flat washers and gained a good half inch. Just make sure the piston does not bottom out. Cut down on the leftovers by about 1/2.

                        G Offline
                        G Offline
                        glen
                        Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
                        wrote on last edited by
                        #17

                        mdseaside : I did the same, works well

                        Give a man a fish and he eats for a day
                        Teach a man to fish and he drinks beer for a lifetime

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