11 lb stuffer problem
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jim volk
Turn the gasket over. Probably put in upside down. Open part down. Also, make sure the vent is working properly. -
Any changes to your ground sausage meat that would make it thicker and require more pressure to press?
Using a smaller stuffer tube would also create more resistance that would require greater pressure in the tub and more blow-by. -
PapaSop
Thanks for the reply Papasop. That’s how I have the gasket on. Do you have any other ideas/suggestions?jim volk are you using high temp cheese? It seems when i use it i get more blow by. I was gonna by a new 11lb stuffer because of it, interesting to know this now. How much water did you add to your meat block? I use 2 qts for 25lbs of meat, seems to give me minimal issues with that amount. Also is there any chance your cylinder my be out of round? Have you noticed it happening in the exact same spot on the cylinder?
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If your blow by is soupy i would think too much water in the meat. I have seen that beef is far less absorbent to water than pork. If the batch feels ok i would be looking at the piston being maligned. Is the piston ring gasket in place and clean / lubed? i always lube with food safe silicon spray.
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I have the 11 lb. Walton stuffer, and Have had a problem lately where the meat goes past the piston. I’ve put in new gasket, which didn’t help.
Can anyone tell me what the issue could be And what the solution is. Thanks.jim volk I had the same trouble. I turned my gasket upside down so the groove was up and that helped but still had some go by. Now i started to spray the gasket with food grade silicon and that helped a lot.
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jim volk I had the same trouble. I turned my gasket upside down so the groove was up and that helped but still had some go by. Now i started to spray the gasket with food grade silicon and that helped a lot.
kyle I spray the cylinder walls too. Do it after cleaning and before using. Remove the silicon ring before washing and lube to stop it fm drying out. Cheers
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You may want to inspect the gasket under good light and magnification for any cuts or scuffs. That could cause blow-by.
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jim volk are you using high temp cheese? It seems when i use it i get more blow by. I was gonna by a new 11lb stuffer because of it, interesting to know this now. How much water did you add to your meat block? I use 2 qts for 25lbs of meat, seems to give me minimal issues with that amount. Also is there any chance your cylinder my be out of round? Have you noticed it happening in the exact same spot on the cylinder?
twilliams I know my gasket/seal has a slight weak spot in it on the lip that is to face down. Doesn’t feel as durable/stiff as the rest.
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PapaSop
Thanks for the reply Papasop. That’s how I have the gasket on. Do you have any other ideas/suggestions?jim volk said in 11 lb stuffer problem:
PapaSop
Thanks for the reply Papasop. That’s how I have the gasket on. Do you have any other ideas/suggestions?What were you stuffing? I’ve had the blow by as well but do to gasket position. As processhead said what size tube were you using? We’re you doing sticks, links brats??? You also need movement on the vent release.
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I have the 11 lb. Walton stuffer, and Have had a problem lately where the meat goes past the piston. I’ve put in new gasket, which didn’t help.
Can anyone tell me what the issue could be And what the solution is. Thanks. -
I have Cabelas/LEM 5lb and last few times I used it I gave had product push up thru the vent but not around the cylinder. Never happened before so not sure why mines doing that either
@randie-nulph double check to make sure the vent is not upside down or the plunger?
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I have Cabelas/LEM 5lb and last few times I used it I gave had product push up thru the vent but not around the cylinder. Never happened before so not sure why mines doing that either
@randie-nulph Be sure it is assembled correctly and moves freely in the hole, should close up when you start to do the stuffing process.
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@randie-nulph Be sure it is assembled correctly and moves freely in the hole, should close up when you start to do the stuffing process.
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@randie-nulph When you start stuffing pull up on the vent after cylinder head makes contact with the meat, it should close automatically. Another thing is check the hole it goes through for obstruction, it is pretty basic operation don’t know why it wouldn’t close like it should.
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Randie N there is usually a small grommet or plastic stand-off around the shaft of the vent screw to keep the vent centered on the piston vent seal orifice. Easy to lose or overlook
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