Best stuffer for snack sticks.
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No expert here but something I noticed or assume. I will use 21mm casing as an example. To get the collegian casing on as packaged it is recommended to use 13mm tube. But, if you unravel the casing you can use a 19mm (3/4 inch) tube instead of the 13mm or 1/2". To me it would be much easier to push with larger tube even though you will have to make shorter runs of your stuffed meat with the same hank.
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Thanks to all for your replies.
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I have a #11 stuffer not from waltons from the other guys works great with the dual speed for snack sticks…we also have. #15 single speed stuffer it’s a pain in the a$$ to make sticks with it…I use 19mm casings for snack sticks with a 10 or 12mm horn can’t remember size of horn
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@jroby3646 The 11# is the all around best value for all stuffing. In the last year alone I’ve easily produced over 12,000 lbs of fresh sausage and thousands of pounds of snack sticks and summer sausages with a single hand crank 11# stuffer running on the original gasket. I generally go with a larger snack stick (22 I think) for ease of pushing. I’m not sure you’ll find any stuffer that will make that size ‘easier’ to crank. Small is always going to be difficult but larger than the 11 will be a challenge.
Joe Hell Do you find doing that many pounds of meat is a hassle to reload stuffer all the time? I think the 11lbs stuffer would be nice because reviews say easier to crank. Husband wants 26lbs because holds more, however my concern is strength to turn crank. Thoughts? And of course don’t want to miss great sale .
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Mschmidt If you’re doing fresh sausage or bratwurst then the 26 is the right tool. If you’re doing snack sticks say 19mm or 21mm then the 11 is the right tool. The 26 had a large diameter and spreads the pressure out too much making it hard to crank with small diameter casings and meat with cure in it. The 11 had the dual speed “up” so it goes quick, you’ll learn to make balls and drop them in the stuffer to quick reload. The 11 is the most versitile stuffer out there, trust me we’ve busted them all and had to go to a hydraulic because we do 19mm sticks with cure and cheese, the 26 will never survive nor will or cranking shoulder! Good luck and make sure to post pics!
John C.
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Mschmidt If you’re doing fresh sausage or bratwurst then the 26 is the right tool. If you’re doing snack sticks say 19mm or 21mm then the 11 is the right tool. The 26 had a large diameter and spreads the pressure out too much making it hard to crank with small diameter casings and meat with cure in it. The 11 had the dual speed “up” so it goes quick, you’ll learn to make balls and drop them in the stuffer to quick reload. The 11 is the most versitile stuffer out there, trust me we’ve busted them all and had to go to a hydraulic because we do 19mm sticks with cure and cheese, the 26 will never survive nor will or cranking shoulder! Good luck and make sure to post pics!
Parksider
Amen to that. Well said. -
Parksider Currently we do Brats and 1lb bags of breakfast sausage, and with reviews thought 11lbs would be best because of ease to crank. May learn to do snack sticks at some point. Praying I didn’t make a mistake ordering the 11lb stuffer earlier today. We have shoulder issues so worried 26 would be too hard and electric is out of budget right now. Thanks for your input
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Mschmidt Trust us, everyone on here agrees the 11 is a great piece and really you’ll have to reload a maximum of 2 times for a 25 pound batch. Its not a big deal and you made the right choice! You’ll love how the brats and bags fill off the big horn. We try to share not only the how but also the why. I’ve been at this for decades, and between the collection of knowledge and experience on this board I’d say we’ve been there and made that mistake! This is by far the best, most open and honest group. We aren’t afraid to say we’ve made mistakes that cost time and money from equipment to spices, to processing procedures, we’re just trying to flatten the learning curve so you don’t have make every mistake we’ve made! I see first timers posting pics of very successful processing. If I didn’t have my family experience I wouldn’t have half the knowledge I do now. I’ve learned a LOT from the folks on this forum. Good people for sure!! Can’t wait to see it in action!!
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@jroby3646 Love the suction cups, a game changer when working by yourself in my mind. Next round will have them as a standard option in the box I think and if not in the box then there will be a link for them from the stuffer page.
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Hi I made 10 lbs of snack sticks today with my new 11 lb Waltons stuffer. I used the 12mm tube with 19mm collagen casings I also put the suction cup feet on the bottom. Worked out fantastic.
@jroby3646 Link to suction cup feet please.
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These are the suction feet I ordered from Amazon
https://www.amazon.com/dp/B082TX86BT/ref=cm_sw_r_cp_apa_fabc_nO9ZFb104SFBD
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The link was removed. Description from Amazon hstech French fry suction cup feet.
They work great although moving the stuffer when stuck to the table getting all the suction cups to release can be a fun challenge
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@jroby3646 Those look like the same ones I got. At some point in the future ours will come with this option!
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