<![CDATA[Waltons electric 26lbs meat stuff]]>Does anybody have one of them?
I used mine a few time now it so so slow.
Also done seem like it move fast.
Added more wet then need still lacks power to push out the tube.

]]>https://waltonsdev.nodebb.com/topic/1198/waltons-electric-26lbs-meat-stuffRSS for NodeFri, 11 Sep 2026 00:12:22 GMTThu, 28 Mar 2019 22:02:07 GMT60<![CDATA[Reply to Waltons electric 26lbs meat stuff on Fri, 29 Mar 2019 19:05:45 GMT]]>Also, greasing the piston o-ring and the canister will improve the ease of stuffing… I use Crisco… works very good…

]]>https://waltonsdev.nodebb.com/post/4629https://waltonsdev.nodebb.com/post/4629Fri, 29 Mar 2019 19:05:45 GMT<![CDATA[Reply to Waltons electric 26lbs meat stuff on Fri, 29 Mar 2019 19:03:42 GMT]]>jbird, afternoon… That stuffer has a large piston… It’s a physics thing… Large piston, small tube and casing, will not push meat through the tube… Use a bigger tube and bigger casings…
Are you trying to make sticks ???
Also, season, grind and stuff immediately is a good practice to make stuffing easier… No time for the proteins to grab together… Let the completed sausage rest/bloom in the refer for 12-24 hours then smoke/cook…

]]>https://waltonsdev.nodebb.com/post/4628https://waltonsdev.nodebb.com/post/4628Fri, 29 Mar 2019 19:03:42 GMT<![CDATA[Reply to Waltons electric 26lbs meat stuff on Fri, 29 Mar 2019 18:06:01 GMT]]>What size casings are you using? Smaller casings tend work better on the smaller stuffers.

]]>https://waltonsdev.nodebb.com/post/4624https://waltonsdev.nodebb.com/post/4624Fri, 29 Mar 2019 18:06:01 GMT