Now that I have Used the 11# Waltons Stuffer. ALL I CAN SAY IS SIMPLY THE BEST. AWESOME TOOL.

Well a local store had pork butts at $.99 per LB. So I made some Wisconsin beer brats and some maple breakfast sausage. I used con yeagers seasoning and for the breakfast sausage I use some real maple syrup from a place up North in Michigan.

craigrice 11# is the way to go. I have a 5#. It works great. You just fill it more times. But an 11# Is better, because I usally, make no less then 10# of meat at any one time.

I ordered a 11# sausage stuffer from Cabelas. I ended up taking it back because it just didnt work right and it was from a open box. So I just ordered a new Waltons 11# stuffer. I was so impressed with their video. It was on sale for a great price too. Plus the deliver was awesome in 2 days wow. Does anyone else have this same sausage stuffer? What do you think about it and do you have any advise. Thanks.

North
My believe is to use what was used for a 100 years, which is RUSK, which is bread crumbs. I use 1 cup of Rusk mixed with 1.5 cups of water. Look up rusk used with making sausage. You will get the best binder ever. Very moist. Good luck.

Mine came today as indicated. How awesome was that. It is a top quality stuffer for sure. Love it so far.

Well today I used my 11 # Stuffer. All I can say is: THIS IS BY FAR THE BEST STUFFER I HAVE EVER USED. It is high quality. It fill my 17mm collagen snack stick casing like nothing. Eazy fill. Plus it filled my 1Lb freezer bags in seconds. Top quality machine for sure. Only lesson and not being use to it, I let go if the handle while it was still under pressure and it flew back and hit me in the hand. My other stuffer never went back like that. I now make certain that I back off at least a full turn before I let go stuffing. This is a great high quality stuffer for sure.

I made a batch of dehydrated lemon pepper chicken jerky. It turned out great. I used sliced chicken breast meat, lemon pepper, liquid smoke, black pepper, garlic powder, onion powder, Toney’s chicken seasoning, soy sauce, teriyaki sauce, salt, brown sugar, cure and crushed red pepper flakes. 12 hours or more in the marinade and 8 to 10 hours in the dehydrator. Good eats for sure

Ted (Little Baby Teddy). I live in IL with a cabin in Michigan. I Make all kinds of sausages & meats and love to smoke them up too. Good eats for sure. Old School Ways. My Uncle and cousin where butchers in East Chicago, Ind years back.

MT Elk Hunter yep my Dad used to also. Its what I use too. Good eats for sure.

Thanks I wasnt happy at all with the Cabelas stuffer.

bocephus thank you. Blue or none was the only choices on the list. Plus it matches my eyes.lol

Joe1 awesome thanks. Perfect

Just got it in and havent used it yet. I just set it up to see how it works. It sure is high quality. Love it.

bocephus seriously those where the only 2 choice to pick from. None or Blue.

Got to try that too. Thanks

PapaSop same just got mine and pork is also $2.99/lb. It just was .99 cents. Sad.

bocephus i like blue now. It matches my eyes.

Not in my opinion. I had a Kitchen Aid attachment that I used for years. Then I got a Cabelas Carnivore Grinder and Waltons 10# Stuffer. Omg what was I thinking for all those years. These tools make life way easier with less troubles and aggravation. So there you have it.

Got it today. It is awesome. Happy i got the 11#. It to was on sale…so far so good.