<![CDATA[Sausage Stuffers]]>I ordered a 11# sausage stuffer from Cabelas. I ended up taking it back because it just didnt work right and it was from a open box. So I just ordered a new Waltons 11# stuffer. I was so impressed with their video. It was on sale for a great price too. Plus the deliver was awesome in 2 days wow. Does anyone else have this same sausage stuffer? What do you think about it and do you have any advise. Thanks.

]]>https://waltonsdev.nodebb.com/topic/2218/sausage-stuffersRSS for NodeThu, 10 Sep 2026 19:34:29 GMTTue, 24 Mar 2020 23:00:12 GMT60<![CDATA[Reply to Sausage Stuffers on Thu, 23 Apr 2020 13:27:53 GMT]]>Now that I have Used the 11# Waltons Stuffer. ALL I CAN SAY IS SIMPLY THE BEST. AWESOME TOOL.

]]>https://waltonsdev.nodebb.com/post/16582https://waltonsdev.nodebb.com/post/16582Thu, 23 Apr 2020 13:27:53 GMT<![CDATA[Reply to Sausage Stuffers on Tue, 07 Apr 2020 23:04:02 GMT]]>I love my Weston Pro #22 grinder.

]]>https://waltonsdev.nodebb.com/post/15907https://waltonsdev.nodebb.com/post/15907Tue, 07 Apr 2020 23:04:02 GMT<![CDATA[Reply to Sausage Stuffers on Tue, 07 Apr 2020 22:23:21 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/15905https://waltonsdev.nodebb.com/post/15905Tue, 07 Apr 2020 22:23:21 GMT<![CDATA[Reply to Sausage Stuffers on Tue, 07 Apr 2020 22:22:54 GMT]]>TexLaw I love the 22 butcher as well. I think you may like the stuffing auger tube on it if you are a solo operation. Very easy to grind directly into casing on the second grind. PapaSop did convince me to put the grinding head in the freezer the night before…game changer!

]]>https://waltonsdev.nodebb.com/post/15904https://waltonsdev.nodebb.com/post/15904Tue, 07 Apr 2020 22:22:54 GMT<![CDATA[Reply to Sausage Stuffers on Tue, 07 Apr 2020 19:54:01 GMT]]>skibumben The #32 is a BEAST!

]]>https://waltonsdev.nodebb.com/post/15891https://waltonsdev.nodebb.com/post/15891Tue, 07 Apr 2020 19:54:01 GMT<![CDATA[Reply to Sausage Stuffers on Tue, 07 Apr 2020 19:21:02 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15885https://waltonsdev.nodebb.com/post/15885Tue, 07 Apr 2020 19:21:02 GMT<![CDATA[Reply to Sausage Stuffers on Tue, 07 Apr 2020 17:19:29 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15877https://waltonsdev.nodebb.com/post/15877Tue, 07 Apr 2020 17:19:29 GMT<![CDATA[Reply to Sausage Stuffers on Tue, 07 Apr 2020 16:39:58 GMT]]>TexLaw same here. I also got the 11# Stuffer. I love it and no issues. I do clamp it to my table with some c clamps. It pushed out and filled snack stick casings with no problems.

]]>https://waltonsdev.nodebb.com/post/15873https://waltonsdev.nodebb.com/post/15873Tue, 07 Apr 2020 16:39:58 GMT<![CDATA[Reply to Sausage Stuffers on Tue, 07 Apr 2020 15:54:07 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15872https://waltonsdev.nodebb.com/post/15872Tue, 07 Apr 2020 15:54:07 GMT<![CDATA[Reply to Sausage Stuffers on Tue, 07 Apr 2020 15:50:41 GMT]]>Tex_77 I’ve always struggled with that concept much to Austin’s frustration but it really is good advice!

]]>https://waltonsdev.nodebb.com/post/15871https://waltonsdev.nodebb.com/post/15871Tue, 07 Apr 2020 15:50:41 GMT<![CDATA[Reply to Sausage Stuffers on Tue, 07 Apr 2020 15:40:55 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15869https://waltonsdev.nodebb.com/post/15869Tue, 07 Apr 2020 15:40:55 GMT<![CDATA[Reply to Sausage Stuffers on Tue, 07 Apr 2020 15:37:36 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/15867https://waltonsdev.nodebb.com/post/15867Tue, 07 Apr 2020 15:37:36 GMT<![CDATA[Reply to Sausage Stuffers on Tue, 07 Apr 2020 15:31:28 GMT]]>Jonathon TexLaw I just noticed that I too am running the 11# stuffer and the PK100. Waiting on the 32# Pro grinder to complete my operation!

]]>https://waltonsdev.nodebb.com/post/15865https://waltonsdev.nodebb.com/post/15865Tue, 07 Apr 2020 15:31:28 GMT<![CDATA[Reply to Sausage Stuffers on Tue, 07 Apr 2020 15:13:48 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/15864https://waltonsdev.nodebb.com/post/15864Tue, 07 Apr 2020 15:13:48 GMT<![CDATA[Reply to Sausage Stuffers on Tue, 07 Apr 2020 15:01:02 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15862https://waltonsdev.nodebb.com/post/15862Tue, 07 Apr 2020 15:01:02 GMT<![CDATA[Reply to Sausage Stuffers on Thu, 02 Apr 2020 13:21:37 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15579https://waltonsdev.nodebb.com/post/15579Thu, 02 Apr 2020 13:21:37 GMT<![CDATA[Reply to Sausage Stuffers on Wed, 01 Apr 2020 21:11:41 GMT]]>cdavis Thanks!

]]>https://waltonsdev.nodebb.com/post/15559https://waltonsdev.nodebb.com/post/15559Wed, 01 Apr 2020 21:11:41 GMT<![CDATA[Reply to Sausage Stuffers on Wed, 01 Apr 2020 21:10:15 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/15558https://waltonsdev.nodebb.com/post/15558Wed, 01 Apr 2020 21:10:15 GMT<![CDATA[Reply to Sausage Stuffers on Wed, 01 Apr 2020 20:22:54 GMT]]>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)

]]>https://waltonsdev.nodebb.com/post/15555https://waltonsdev.nodebb.com/post/15555Wed, 01 Apr 2020 20:22:54 GMT<![CDATA[Reply to Sausage Stuffers on Wed, 01 Apr 2020 19:02:31 GMT]]>Brianh i clamped mine down too. It helps big time.

]]>https://waltonsdev.nodebb.com/post/15553https://waltonsdev.nodebb.com/post/15553Wed, 01 Apr 2020 19:02:31 GMT<![CDATA[Reply to Sausage Stuffers on Wed, 01 Apr 2020 18:51:26 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/15552https://waltonsdev.nodebb.com/post/15552Wed, 01 Apr 2020 18:51:26 GMT<![CDATA[Reply to Sausage Stuffers on Wed, 01 Apr 2020 18:19:39 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15551https://waltonsdev.nodebb.com/post/15551Wed, 01 Apr 2020 18:19:39 GMT<![CDATA[Reply to Sausage Stuffers on Wed, 01 Apr 2020 18:04:39 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/15550https://waltonsdev.nodebb.com/post/15550Wed, 01 Apr 2020 18:04:39 GMT<![CDATA[Reply to Sausage Stuffers on Wed, 01 Apr 2020 17:52:42 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15549https://waltonsdev.nodebb.com/post/15549Wed, 01 Apr 2020 17:52:42 GMT