That looks like it can generate some torque!

It does. It means smaller helpers like my wife or daughter can get it on the processing fun.

cdherman I wouldn’t mind seeing a picture of that stuffer and wierd gasket, sounds interesting!
processhead It’s surprising this pretty simple hydraulic based machine, a stuffer, hasn’t been perfected… area ratios for a 10mm tube ability, simple gearing, lever arm to drive it easily, seal, minimum wastage by making piston hump insert into exit tube. I mean I look at mine, and with a lathe I could greatly improve it. It just amazes me that with a lever, gears, and hydraulic area ratios all in play, some of these stuffers won’t drive a 10mm tube!

This was my solution to the leverage issue on a couple of my stuffers. It works really well.

But then I figured out how to reverse the seal, so the lip was really sealing. You have to really baby the piston in, by turning it (I keep it partially unthreaded) and using your finger to start the seal. But once I figured that out, man, perfect seal. I mean NO meat escapes except the little bit left at the end.

I’m also amazed that even with thick sausage, somehow or the other most of the air escapes via the air valve. I do try and “throw” handfuls of sausage into the stuffer so that they kind of splat at the bottom. Trying to work out the air bubbles in advance.

My Vevor 7 liter horizontal came with a 10mm tube. Bout 6" long. And it has nice machined metal gears. Checked with a magnet. Not potmetal, but steel. The piston is either cast aluminum or potmetal. My only worry is the seal around the piston. It will get old eventually, and there are no parts from Vevor. But it looks like a carbon copy, sizewise, of a LEM.

The piston is cupped to match the end of the tube. Leave only a little residue in the nozzel where the tube attaches. Probably 1 oz or 2 oz waste out of 15 lbs.

Is the piston seal a round profile like an O ring, or some other shape?

The piston is cupped to match the end of the tube. Leave only a little residue in the nozzel where the tube attaches. Probably 1 oz or 2 oz waste out of 15 lbs.

I saw this same model I have but with a red painted top end, over at the Sausage Maker… if their piston disc is 2 or 3/8 thicker on bottom it would be great. And really, I think it will be easy for me to cut a disc from a plastic cutting board, slip it in there under the piston, and have it all work good.

I haven’t looked at Walton’s line much. But it looks a lot like Hanna stuff… all these things are made in China and sold under numerous rebranding. You just have to find if the place you’re buying from has spec’d out the better options on their version.

Is there a large (15lb+) stuffer that could handle a 10mm tube AND is reasonable in price/weight for a hobbyist?

Got another few packages coming! As I just pulled the trigger on stuff for a drying chamber: Inkbird wifi temp controller, power relay for it, Inkbird humidity controller, Apera bluetooth pH meter, dehumidifier, computer fan with variable speed control.

Also got a few stainless tubes 12mm and 13mm, 19mm; some tube cleaning brushes; and some Encapsulated Citric Acid from Eldons, since Walton’s is out.

My wife just walked in to query me on my Amazon charges, I told her it was “for My Sausage, which you love, Baby!” She shook her head and walked out mumbling about finding something to buy for herself, so… I’m good, I guess!

I wanted the long tube so I could stuff a full 15 lbs of sticks into one length of casing. I tie them off and hang them and the less beginning and ends the better.

For little stuff, I think you also need to pay attention to water content. Still learning about that. My last batch was too stiff. I was beat, getting arm and hand cramps at last after cranking with 20-40 lbs of pressure for an hour!!! More water next time!

I bought as I liked the all steel construction and gearing. Also the small volume offset exit pipe, which looked like it would reduce farce left over unstuffed when done. It stuffed the 16mm sticks pretty well, my 120 lb kid had no problem cranking it. I used a 10mm stainless tube I got from Smokehouse Chef.

Not sure I’d recommend it now though due to a few design issues…

1. Uses a 2" tube base, not 2-1/8 i.e. 54 mm like most everything else including Walton’s, and those won’t fit it.
2. Only came with tapered plastic tubes, smallest 3/4 in. Which of course don’t work at all for collagen casings, you can’t slip them onto a tapered tube, and almost didn’t work for hog 32mm casings.
   Company doesn’t supply any other tubes that fit it’s oddball 2in base. Can’t find 2in online at all.
3. Had to buy a 2-1/8 in, 54mm base and 10mm O.D. tube, that had a thick sturdy f l a n g e (site keeps thinking that word is a curse and removing it!) and grind down to 51mm to fit. Only took a few min, bit big pain.
4. Turns out the offset exit tube was a great idea… except the piston plunger isn’t thick enough! So the last 1/4" of piston travel allows the exit hole to show above the piston, and meat just squeezes around the piston and out on top! I was able to cut a thin cutting board and stuff a piece down there to make a seal, but it is a total fail design flaw ovvious on 1st use… can’t see how they haven’t fixed with a taller piston disk. Anyways, I will cut a 8in disc or so from 3/8 in hdpe cutting board and affix to bottom of plunger, should solve.
   WHEW! Thumbs hurt now…

What stuffer are you using? I have had bad luck with 19mm casings and 12mm tubes on my Hakka 15lb. Can’t even imagine a 16mm.