Busted my sausage stuffer! Looking for recommendations
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I’ve been using a 7lb Hakka Brothers vertical sausage stuffer. Tonight I was squeezing out some snack sticks through the 12mm tube and the pressure finally got the better of the stuffer. One side of the housing bent where the lower lug/bolt is that the canister rests on. I can’t blame the unit for blowing out… it takes tons of pressure for the smaller diameters.
So my question is if any of you have found a more robust unit that is up to the task? Are the 11lb stuffers any stronger? Do the horizontal stuffers experience less resistance by not having the 90 degree turn? Any tiops are greatly appreciated.
Christopher Beach I have the 11 lb stuffer and love it, it’s worked great for anything I’ve stuffed with it including snack sticks
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Love my waltons 11lb
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I’ve been using a 7lb Hakka Brothers vertical sausage stuffer. Tonight I was squeezing out some snack sticks through the 12mm tube and the pressure finally got the better of the stuffer. One side of the housing bent where the lower lug/bolt is that the canister rests on. I can’t blame the unit for blowing out… it takes tons of pressure for the smaller diameters.
So my question is if any of you have found a more robust unit that is up to the task? Are the 11lb stuffers any stronger? Do the horizontal stuffers experience less resistance by not having the 90 degree turn? Any tiops are greatly appreciated.
Christopher Beach how big of batch are you doing and how much water are you adding? Are you stuffing right after mixing? Im guessing you could be adding more water.
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The consensus around here generally is that the 11# Walton’s stuff is the best all around stuffer there is. I would also say that the size of casing you are using is clearly an issue, Walton’s general recommendation is to use a 19mm to 21mm casing. Take a look at these Meatgisitics University post:
https://meatgistics.waltonsinc.com/topic/766/cured-sausage-103-casings-for-snack-sticks
https://meatgistics.waltonsinc.com/topic/1091/cured-sausage-204-using-different-diameters
https://meatgistics.waltonsinc.com/topic/763/cured-sausage-106-basics-of-making-snack-sticks
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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.
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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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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I love my Walton’s 11lb.
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My Walton’s 11lb is working well for me.
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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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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.
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.
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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
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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!
Jonathon teaser! When are you going to update us?
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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.
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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.
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