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  5. Busted my sausage stuffer! Looking for recommendations

Busted my sausage stuffer! Looking for recommendations

Scheduled Pinned Locked Moved Meat Processing
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  • alanburkholderA Offline
    alanburkholderA Offline
    alanburkholder
    Traeger
    wrote on last edited by
    #7

    I would go with a Walton’s brand. I bought their cheaper off brand 7lber, and noticed that the crank gets in the way, the piston’s attaching screw stripped out (I had a helicoil put in to fix that). The handle wanted to come off the spline, no matter how tight the set screw was (had to drill through the handle), but works now… Should have gone with Walton’s brand…

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    • lkrfletcherL Offline
      lkrfletcherL Offline
      lkrfletcher
      Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
      wrote on last edited by
      #8

      I love my Walton’s 11lb.

      Life is a Garden - Dig it.

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      • keend0K Offline
        keend0K Offline
        keend0
        Team Orange
        wrote on last edited by
        #9

        My Walton’s 11lb is working well for me.

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        • nelson11bN Offline
          nelson11bN Offline
          nelson11b
          wrote on last edited by
          #10

          I have a 11lb stuffer and the only problem I can see is if you you don’t get the piston tight or it comes loose then it will tare out treads. This happened to me last week. I have also broken the small stuffer tubes so l switched to a jerky gun for those smaller stick. Also they are a lot Cheaper to replace. Good luck!

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          0
          • JonathonJ Jonathon

            christopher Beach I will 100% back up the Walton’s 11 lb. In my opinion it is the best stuffer. Small enough piston that it should be fairly easy to run, even with snack sticks but large enough so you aren’t reloading too often.

            Joe HellJ Offline
            Joe HellJ Offline
            Joe Hell
            Team Blue
            wrote on last edited by
            #11

            Jonathon I’ve easily put 20,000 lbs of fresh sausage…not to mention a huge amount of snack sticks, summer sausage, burger patties and bulk packs through my 11 lb stuffer running on the original gasket in a commercial setting with no complaints.

            Better Living Through BBQ!

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            • JonathonJ Offline
              JonathonJ Offline
              Jonathon
              Team Blue Admin Walton's Employee Power User
              wrote on last edited by
              #12

              Joe Hell and I know that is true! So, quick update on new stuffers. The batch coming in April WILL have suction cup feet available! And that is NOTHING compared to something I am working on now for a future batch. If my current idea works out I think everyone will want one!

              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

              YooperDogY 1 Reply Last reply
              1
              • JonathonJ Jonathon

                Joe Hell and I know that is true! So, quick update on new stuffers. The batch coming in April WILL have suction cup feet available! And that is NOTHING compared to something I am working on now for a future batch. If my current idea works out I think everyone will want one!

                YooperDogY Offline
                YooperDogY Offline
                YooperDog
                Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                wrote on last edited by
                #13

                Jonathon teaser! When are you going to update us?

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

                  This one will take a while, I have to talk to the manufacturer and work on some things. I will however have some updates later today on the increased humidity experiment. It didn’t work as expected, but I did discover something else that is pretty interesting. I will talk about it on my live stream at 3 on at waltonsinc.com/live today.

                  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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                  • K Offline
                    K Offline
                    keend
                    wrote on last edited by
                    #15

                    How hard could it be to make all the stuffer tinted orange?

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

                      keend I couldn’t get a manufacturer to tint a knife orange and I tried hard, so I am not hopeful on that but it WOULD be interesting to have a stuffer like this…actually grinder would be cool too. I wonder if we could spray the outside of the container with something instead of having orange tinted in.

                      Tinting isn’t what I am trying to do though, this would be more helpful to the actual process than this.

                      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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