Meat over stuffing piston problem
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What stuffer are you using? What were you making? Sometimes meat will get in the air lock, and it needs to be cleaned out to function properly. How hard were cranking? Sometime it is simply a matter of just slowing down.
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fallflight It almost looks like you might have the seal on upside down by the way the meat is pushing out. The lips should point down.
johnsbrewhouse I tried flipping the gasket between batches.
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I found on mine the vent screw was completely tightened and it would not let the air out. I back off the screw a few turns and it was better. A couple more turns and I could hear the air escaping and no more farce escaped.
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That exact thing happened to me and I found the burper was tighten down. I loosened it and never experienced this again.
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I also had over tightened the burper valve. Fixed that turned over the gasket and went even slower everything worked much better.
Dumb question while you had the gasket off did you was and dry the plunger and gasket and look for cracks in either? Then reassemble coating both with white oil? -
I also had over tightened the burper valve. Fixed that turned over the gasket and went even slower everything worked much better.
Dumb question while you had the gasket off did you was and dry the plunger and gasket and look for cracks in either? Then reassemble coating both with white oil?samspade not a dumb question. I’ve used stuffers from all brands. This was the first time I used this new stuffer. The directions don’t really show which way to put the gasket on.
I didn’t loosen the burper
I tried the gasket both ways
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samspade not a dumb question. I’ve used stuffers from all brands. This was the first time I used this new stuffer. The directions don’t really show which way to put the gasket on.
I didn’t loosen the burper
I tried the gasket both ways
fallflight Did you get it to work?
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samspade not a dumb question. I’ve used stuffers from all brands. This was the first time I used this new stuffer. The directions don’t really show which way to put the gasket on.
I didn’t loosen the burper
I tried the gasket both ways
fallflight ok any chance the piston or chamber is out of round? Wouldn’t be sure how to check, maybe draw a circle around plunger and check with compass or micrometer…
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Here is an explanation on the gasket. Watch from 1:40-2:20
https://www.youtube.com/watch?v=vvtFnnrDRHE -
scottfletcher Is probably onto what is a good portion of the problem but it might also just be the gasket, those things are a single point of failure, since you flipped it I would say it isn’t the orientation but more likely either the valve is too tight, or a faulty gasket. (apparently I am into repeating myself today) Let me know if you loosen it and it happens again, we can send you a new gasket obviously.
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Any tips on how tight the burper should be? I had a lot of problems with this the last time too stuffing snack sticks.
I typically screw in far enough so that the burping plate (not sure what it is called) can go up and down about an 1/8". Is this not enough?
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fallflight Did you get it to work?
scottfletcher haven’t done another batch yet
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fallflight ok any chance the piston or chamber is out of round? Wouldn’t be sure how to check, maybe draw a circle around plunger and check with compass or micrometer…
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I had 120 ml of water for 2500g of farce. It was plenty lubricated.
I tried flipping the gasket between batches.
fallflight said in Meat over stuffing piston problem:
I had 120 ml of water for 2500g of farce.
Not saying that you didn’t have enough liquid, this is just as a point of reference, do with it as you may it has no bearing on your stated problem. You can add up to 10% liquid and still be within the USDA guidelines. For the smaller sausages/sticks it can really help to have the higher liquid levels.
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Can one of you guys take a closeup on what the burper should look like? Mine is just a flat disc at bottom of a bolt, goes thru hole in the piston and just hangs down below it. Held in place with a nut on top, you can just jiggle it up and down 1/4". When piston hits the meat, it presses the disc up into slight recess in bottom of piston. I don’t have a spring, and don’t see why tightening nut at top would change anything unless I cranked it down until the disc was sealed against piston bottom so itbwas airtight? All the comments make me think I lost a spring on this or something…
Thx -
Can one of you guys take a closeup on what the burper should look like? Mine is just a flat disc at bottom of a bolt, goes thru hole in the piston and just hangs down below it. Held in place with a nut on top, you can just jiggle it up and down 1/4". When piston hits the meat, it presses the disc up into slight recess in bottom of piston. I don’t have a spring, and don’t see why tightening nut at top would change anything unless I cranked it down until the disc was sealed against piston bottom so itbwas airtight? All the comments make me think I lost a spring on this or something…
ThxDave in AZ I have a horizontal stuffer and mine has a spring that the “burper” goes through and then into the disk with a washer and screw which you tighten or loosen as you wish…
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Dave in AZ I have a horizontal stuffer and mine has a spring that the “burper” goes through and then into the disk with a washer and screw which you tighten or loosen as you wish…
Mcjagger thx. I dimly recall a spring…
Note to self: don’t leave your sausage equipment drying on counter so long that your wife decides to reassemble it to clean it up… -
Mcjagger thx. I dimly recall a spring…
Note to self: don’t leave your sausage equipment drying on counter so long that your wife decides to reassemble it to clean it up…Dave in AZ at least she is willing to clean up after you…mine, not so much
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