A sausage stuffer tip
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Randyman what brand and model you got? Im needing a new one anyways, the very end is stripped as i always bottom it out trying to get it all out
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twilliams I have an 11 lb. stuffer that works great (mashes all the meat out, except the throat), I’d like to sell it and upgrade to a much larger stuffer… Care to become the new owner of mine?
McCrackin sorry, i want atleast a 15lb. I make alot of 12.5 lb batches and dont want to stop and restuff for 1.5lbs.
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Randyman Nice ingenuity there man! twilliams can you explain the 3 washer system more?
Would people be interested in some sort of competition on things like this? Like, once a month we pick a problem that is common to meat processing and create a thread for that, then we let everyone post how they deal with it and the winner gets…something?
I am fairly sure I can’t be talked out of this, it sounds like it could be a ton of fun and a good way to share hacks with eachother.
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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Randyman Nice ingenuity there man! twilliams can you explain the 3 washer system more?
Would people be interested in some sort of competition on things like this? Like, once a month we pick a problem that is common to meat processing and create a thread for that, then we let everyone post how they deal with it and the winner gets…something?
I am fairly sure I can’t be talked out of this, it sounds like it could be a ton of fun and a good way to share hacks with eachother.
Jonathon said in A sausage stuffer tip:
Randyman Nice ingenuity there man! twilliams can you explain the 3 washer system more?
Would people be interested in some sort of competition on things like this? Like, once a month we pick a problem that is common to meat processing and create a thread for that, then we let everyone post how they deal with it and the winner gets…something?
I am fairly sure I can’t be talked out of this, it sounds like it could be a ton of fun and a good way to share hacks with eachother.
I would support that. I think there are two challenges to processing meat, the ingredient/process side and hardware/equipment side. Both can present challenges that prevent you from a successful outcome and people generally appreciate input that helps them get there.
Personally, I enjoy the troubleshooting aspect of equipment and hardware and spent most of my working career doing that in various technical fields. -
Don’t know why your stuffer leaves a 1/2 at the bottom of the cylinder-mine mashes it out clear to the bottom to where I can see the beginning of the throat. You might want to put a couple of washers between the plate with the gasket and the shaft. I haven’t checked mine to see if there’s a way to reindex the shaft so it has more throw at the bottom. With my plunger all the way down I have 5/8" of the shaft protruding above the very top of the stuffer. R!
Randyman said in A sausage stuffer tip:
Don’t know why your stuffer leaves a 1/2 at the bottom of the cylinder-mine mashes it out clear to the bottom to where I can see the beginning of the throat. You might want to put a couple of washers between the plate with the gasket and the shaft. I haven’t checked mine to see if there’s a way to reindex the shaft so it has more throw at the bottom. With my plunger all the way down I have 5/8" of the shaft protruding above the very top of the stuffer. R!
If its assembled properly, the piston/disk should have free travel to the bottom of the cylinder, (bottoming out).
If its not doing that, I would suspect an assembly error first and possibly a component problem as a distant second.
Using washers as shims may work, but is probably not addressing the root problem. -
Randyman Nice ingenuity there man! twilliams can you explain the 3 washer system more?
Would people be interested in some sort of competition on things like this? Like, once a month we pick a problem that is common to meat processing and create a thread for that, then we let everyone post how they deal with it and the winner gets…something?
I am fairly sure I can’t be talked out of this, it sounds like it could be a ton of fun and a good way to share hacks with eachother.
Jonathon i just add 3 washers on the bottom of the shaft, which in sense is on top of the plunger. In all reality giving it very close to 3/8" extra push in my canister. With this method i still end up with 1 lb of meat left over that i can not get out compared to 1.5 lbs without the washers. I have to dig it all out and put in my big jerky gun and stuff a summer casing full. So i am very intrigued on how people reporting that Waltons brand only leaves meat in the throat only. Only thing is i would prefer to have a 15lb unit with the same diameter as the 11lb so there is no refilling unless doing a 25lb batch.
So i really wish i had access and tooling to make my own stuffer. I know how i would design it, just dont have the resources.
My other issues with current stuffer, is poor design of plunger and my shaft does not have enough teeth for downward travel. Its a Cabelas brand. (Purchased way before i knew about Waltons)
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Randyman Nice ingenuity there man! twilliams can you explain the 3 washer system more?
Would people be interested in some sort of competition on things like this? Like, once a month we pick a problem that is common to meat processing and create a thread for that, then we let everyone post how they deal with it and the winner gets…something?
I am fairly sure I can’t be talked out of this, it sounds like it could be a ton of fun and a good way to share hacks with eachother.
Jonathon I think it is a great idea. It already pretty much happens naturally on this site, but would create a little bit of an incentive. As my Marine brother says, improvise, adapt and overcome. We got that from our parents
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Randyman Nice ingenuity there man! twilliams can you explain the 3 washer system more?
Would people be interested in some sort of competition on things like this? Like, once a month we pick a problem that is common to meat processing and create a thread for that, then we let everyone post how they deal with it and the winner gets…something?
I am fairly sure I can’t be talked out of this, it sounds like it could be a ton of fun and a good way to share hacks with eachother.
Jonathon sounds like it could be useful, one thing i would be concerned of is how far it would venture off the initial problem or issue. With anything there is many ways to achieve an end result. When you get many people saying their preferred way it could create even more confusion for a beginner with little understanding of equipment and process.
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Jonathon sounds like it could be useful, one thing i would be concerned of is how far it would venture off the initial problem or issue. With anything there is many ways to achieve an end result. When you get many people saying their preferred way it could create even more confusion for a beginner with little understanding of equipment and process.
twilliams said in A sausage stuffer tip:
Jonathon sounds like it could be useful, one thing i would be concerned of is how far it would venture off the initial problem or issue. With anything there is many ways to achieve an end result. When you get many people saying their preferred way it could create even more confusion for a beginner with little understanding of equipment and process.
I won’t deny that could happen. Someone who is stumped by a problem usually appreciates any advice, though.
It is good to recognize that recommendations stay on topic. Nobody wants to send a beginner with a problem down any rabbit holes. -
twilliams Fair point, not sure how we are going to go about making sure things stay on point but we can make adjustments as we go!
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I like the idea of how to go about resolving something whether it’s a problem or just an inconvenience and seeing how others have overcome it. My initial post had to do with the frustration of the left over meat in the throat of the stuffer and trying something to remedy it. My first thought was putting a ball on top of the throat and then running the plunger down again. I tried the bread thing that I use to get the meat out of the auger of my grinder but all it did was mash flat on top of the meat due to the force it takes to push the meat into the casing. The lemon trick worked great and didn’t smash it. Next time I’ll put a second lemon on top of the first after the first one is pressed into the throat. As to the issue of the piston not going to the bottom of the stuffer can I’m wondering if the shaft could be reindexed at the top where the gears engage it so it would have more downward travel. I’m not familiar with the Cabela’s brand of stuffer so not sure if that’s possible. As I use to say in my cabinet shop-it’s not messed up if it can still be fixed! R!
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Fixing problems becomes a lot easier if people can post good photos of their equipment/problem.
Clear, close up photos of the problem areas can really help to pin point the issue and aid with providing useful suggestions for a solution. -
Jonathon i just add 3 washers on the bottom of the shaft, which in sense is on top of the plunger. In all reality giving it very close to 3/8" extra push in my canister. With this method i still end up with 1 lb of meat left over that i can not get out compared to 1.5 lbs without the washers. I have to dig it all out and put in my big jerky gun and stuff a summer casing full. So i am very intrigued on how people reporting that Waltons brand only leaves meat in the throat only. Only thing is i would prefer to have a 15lb unit with the same diameter as the 11lb so there is no refilling unless doing a 25lb batch.
So i really wish i had access and tooling to make my own stuffer. I know how i would design it, just dont have the resources.
My other issues with current stuffer, is poor design of plunger and my shaft does not have enough teeth for downward travel. Its a Cabelas brand. (Purchased way before i knew about Waltons)
twilliams
I can verify on my 5 & 11# Walton’s stuffer that only meat left is in the throat. -
Well i just had an epic fail on fresh bratwurst, key note…when you start the process make sure you have the time to finish the process. Do not expect to continue the next day or two and be ok. End quality results did not fair well
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Well i just had an epic fail on fresh bratwurst, key note…when you start the process make sure you have the time to finish the process. Do not expect to continue the next day or two and be ok. End quality results did not fair well
twilliams Not pleasant to fail
Do you mind telling us why and what was the failure?Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen well i ground my 25lbs of 80/20 pork trim with the 3/8" plate first grind, wanted to keep it cold as possible so i put in 12.5lb batches in 2 separate meat lugs and put in the chest freezer temporarily. Got busy doing something, dont remember what. Finally got all set to do second grind through the same 3/8" plate and it was solid as a rock. So i put them in fridge to thaw and continue next day instead. Next day comes, i took out of fridge and put back in freezer to stiffen up to grind better, yep forgot it again!! So i said heck with it and ground it anyways, that did not come out of grinder nice at all. Just all looked white. I threw the seasoning in and mixed. Real dry and pelletized looking. Put in stuffer and knew right away it wasnt gonna stuff right. So i took it out and put in fridge again with the other tote. Today took the seasoned mixed one and put in stuffer, again knowing its not gonna stuff right with the texture. Got it stuffed. Got the other tub and seasoning ready to mix, low and behold it was still frozen from being in the fridge. Mixed and stuffed anyways. Worst stuffing job i have ever did. I cooked 2 of each flavor on the grill. They just crumbled apart when i cut them in half and extremely dry. Im pretty down on myself as i am very a n a l and a perfectionist. Good thing is after the last 12 weekends in a row of meat processing i am finally done for a few weeks. I got a whole hog going in next week all to trim out for more bratwurst.
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glen well i ground my 25lbs of 80/20 pork trim with the 3/8" plate first grind, wanted to keep it cold as possible so i put in 12.5lb batches in 2 separate meat lugs and put in the chest freezer temporarily. Got busy doing something, dont remember what. Finally got all set to do second grind through the same 3/8" plate and it was solid as a rock. So i put them in fridge to thaw and continue next day instead. Next day comes, i took out of fridge and put back in freezer to stiffen up to grind better, yep forgot it again!! So i said heck with it and ground it anyways, that did not come out of grinder nice at all. Just all looked white. I threw the seasoning in and mixed. Real dry and pelletized looking. Put in stuffer and knew right away it wasnt gonna stuff right. So i took it out and put in fridge again with the other tote. Today took the seasoned mixed one and put in stuffer, again knowing its not gonna stuff right with the texture. Got it stuffed. Got the other tub and seasoning ready to mix, low and behold it was still frozen from being in the fridge. Mixed and stuffed anyways. Worst stuffing job i have ever did. I cooked 2 of each flavor on the grill. They just crumbled apart when i cut them in half and extremely dry. Im pretty down on myself as i am very a n a l and a perfectionist. Good thing is after the last 12 weekends in a row of meat processing i am finally done for a few weeks. I got a whole hog going in next week all to trim out for more bratwurst.
twilliams Don’t beat yourself up. It can happen to anyone. With as much sausage as I make, as much smoking of meats, almost anything with food, I mess up some times. Would not even want to tally up the cost of all my mistakes over the years. What keeps me going is recognizing the successes and the acceptance of family, friends, and customers when it’s done right (I just try to never let them know when I do mess up. LOL)
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glen well i ground my 25lbs of 80/20 pork trim with the 3/8" plate first grind, wanted to keep it cold as possible so i put in 12.5lb batches in 2 separate meat lugs and put in the chest freezer temporarily. Got busy doing something, dont remember what. Finally got all set to do second grind through the same 3/8" plate and it was solid as a rock. So i put them in fridge to thaw and continue next day instead. Next day comes, i took out of fridge and put back in freezer to stiffen up to grind better, yep forgot it again!! So i said heck with it and ground it anyways, that did not come out of grinder nice at all. Just all looked white. I threw the seasoning in and mixed. Real dry and pelletized looking. Put in stuffer and knew right away it wasnt gonna stuff right. So i took it out and put in fridge again with the other tote. Today took the seasoned mixed one and put in stuffer, again knowing its not gonna stuff right with the texture. Got it stuffed. Got the other tub and seasoning ready to mix, low and behold it was still frozen from being in the fridge. Mixed and stuffed anyways. Worst stuffing job i have ever did. I cooked 2 of each flavor on the grill. They just crumbled apart when i cut them in half and extremely dry. Im pretty down on myself as i am very a n a l and a perfectionist. Good thing is after the last 12 weekends in a row of meat processing i am finally done for a few weeks. I got a whole hog going in next week all to trim out for more bratwurst.
twilliams Thanks for the explanation
When you get busy and distracted those things can happen
I can see where multiple freezing and thawing would take its toll -
glen well i ground my 25lbs of 80/20 pork trim with the 3/8" plate first grind, wanted to keep it cold as possible so i put in 12.5lb batches in 2 separate meat lugs and put in the chest freezer temporarily. Got busy doing something, dont remember what. Finally got all set to do second grind through the same 3/8" plate and it was solid as a rock. So i put them in fridge to thaw and continue next day instead. Next day comes, i took out of fridge and put back in freezer to stiffen up to grind better, yep forgot it again!! So i said heck with it and ground it anyways, that did not come out of grinder nice at all. Just all looked white. I threw the seasoning in and mixed. Real dry and pelletized looking. Put in stuffer and knew right away it wasnt gonna stuff right. So i took it out and put in fridge again with the other tote. Today took the seasoned mixed one and put in stuffer, again knowing its not gonna stuff right with the texture. Got it stuffed. Got the other tub and seasoning ready to mix, low and behold it was still frozen from being in the fridge. Mixed and stuffed anyways. Worst stuffing job i have ever did. I cooked 2 of each flavor on the grill. They just crumbled apart when i cut them in half and extremely dry. Im pretty down on myself as i am very a n a l and a perfectionist. Good thing is after the last 12 weekends in a row of meat processing i am finally done for a few weeks. I got a whole hog going in next week all to trim out for more bratwurst.
twilliams
Yeah been there. Get busy, get distracted and things fall through the cracks.
If a person never makes a mistake, then they aren’t doing much with their life. -
And just a general comment about meat and seasoning batching. This is not directed at anyone in particular: I enjoy an adult beverage as much or more than anybody, but I learned the hard way that if you want to make good sausage, the refreshments need to be postponed till after all the critical measuring/batching steps are done.
Paul
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