Jonathon A horizontal probably doesn’t have a real benefit over a vertical, and I’ve Never used either one of them. Been looking at buying one, so I’ve been doing some keyboard research and hoping to get some feedback and pros/cons of the two different designs.

Just looking at the design of the two, the base of the vertical has to turn 90* meaning it has to have a route for it, or a little trough or something. The horizontal version doesn’t have to turn, and it looks like it just runs the meat directly into the tube (like a jerky cannon) instead of another chamber, if you would.

All in all for me anyways, it comes down to how often I’ll use it and then how easy it is to clean and to get the right parts for it if things go a little awry.

And I think the vast majority of people are using vertical stuffers, and Waltons seem to be a super solid company that has been super helpful!
Just looking for input mostly at this point, but I’m intrigued in opinions of users of both models.

Jonathon said in Willie's snack sticks:

Brian Schneider If you don’t mind MSG I would order that one that has MSG in the name Willies MSG I like MSG because I dont have any reactions to it. However, 99% of the time I use the one that doesn’t have it in the name because people who are eating it might have a reaction.

MSG is just a flavor adder that makes things taste better. In New York they had a HUGE thing where they made Chinese restaurants stop using it and the taste of the food went way down, at least in my opinion. Great, now I want Chinese food!

My wife lived in NYC in the late 80’s-90’s and when she saw that Chinese restaurants’ signs said “No MSG” she thought that they didn’t deliver to Madison Square Garden.
I know of a few people that say they have reactions to MSG but can’t seem to say that after they unknowingly eat MSG. I honestly think its a headgame.

fisherman43
Thanks fisherman! I saw a video of one of those being used, that’s got me making a huge mess!

I ended up getting Walton’s 7lb vertical stuffer and you certainly have some leftover meat in the 90* bend area.
It’s a decent machine though, and I think there’s got to be a trick way to push that meat through. I usually do about 5lbs of meatsicks at a time, and I weighed what was in the machine, including the stuff tube, and it was about 0.8lbs. So if I want 5lbs of sausage I account for it.
Eric

Man, Jonathon, you are so fast to respond on this site helping people! Awesome, thank you!

I thought of the saltiness right after posting that.

I made two 5# batches of pork/beef sticks yesterday.
Fresh Garlic / canned Hatch chilis, and those were pretty good, I did add about 5% more seasoning though.
The other one was Bacon/Cheddar Cheese. This one I used shredded Sharp Cheddar, and I think next time I’ll be getting some hightemp cheese… a little funky at first, but the cheddar ends well. You can see a little of the cheese in a cross section, but it sort of melted around, and sort of didn’t.