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Any advice on getting the remnant of meat out of the stuffer? First time using a stuffer, liked it much better than stuffing on the grinder. Also first time with real casings, and didn't have too much trouble. Only one or two blow-outs. But, is there a good way to get the remaining sausage out of the stuffer and the horn?
I'm new here and need advice on sausage stuffers. I'm mainly going to do snack sticks with 21 mm collagen casings. After all my research I have it nailed down to 2 vertical stuffers I'm trying to decide between. The lem big bite dual gear 10 pound and the hakka dual gear 10 pound stuffer...
I want to get a sausage stuffer and would like some opinions (pros and cons) between some common choices, such as a stuffer kit that attaches to a Kitchenaid mixer, a stand-alone 5lb verticle stuffer such as a Grizzly, or a hand press. I tried using my own homemade "funnel/wooden dowl stuffer...
Looking to buy my first smallish home sausage stuffer. Dont want to break the bank or go too overboard with size right now. Currently comparing Hakka Bros 7# and LEM 5# --- or open to other manufacturers Any recommendations on one versus the other? Any recommendations on vertical versus...
I would highly recommend a pedal control on either stuffer discussed here, it really frees you hands and allows a much faster stuff. Either one of these water stuffers is a big improvement over the crank style stainless steel piston stuffer or a grinder attachment.
Looking at purchasing a sausage stuffer and have a few questions for the professionals. 1. Plastic or stainless stuffing funnels? 2. Size of stuffing funnels. I will me making mostly snack sticks, summer sausage and brats. From what I have been researching some people are having a hard time...
I might take a chance and buy the 7-1/2" from Sausage maker and "make it fit" by drilling it out but I'm afraid that drilling that big of a hole will destroy it by making it weaker. My other choice is to find a chunk of HDPE and make a mess on the lathe. Thanks for reading. HJ.
A 5# stuffer is the hardest stuffer to make snack sticks with because of dimension & the hydraulics it creates. You have that backwards.... 5# stuffer makes sticks easier than say a 15# stuffer.... On a 5# stuffer, the piston is smaller, the tubes are the same on both...
The grinder stuffer combo units work but you can stuff way faster using a dedicated stuffer because you fill up the stuffer with 4 lbs. of meat or more at a time.. I have a Gander Mountain 5lb stuffer and it works really nice.
Pushing 20 pounds of meat through small diameter tubes takes a LOT of force. When I stuff sausages (not even sticks) in my 22lb manual stuffer it takes 2 people. 1 strong enough to crank and the other person to guide and work the sausage from the tube. The cranking cannot be done by a child or a person of lesser strength and stature.