Stuffer capacity recommendations?

Devo · Post by **Devo** » Mon Feb 13, 2012 01:37

revid wrote:yeah I know of all of them but I want the two speed 5lb vertical,stainless and dont want to pay a fortune for it.Thanks for the info

Good luck on not paying a fortune for one, these days everything is over priced but the old saying still goes: you get what you pay for

revid · Post by **revid** » Mon Feb 13, 2012 03:28

lol,yeah I hear ya bud.

partycook · Post by **partycook** » Tue Feb 14, 2012 02:28

Hi sausage makers,

This is a pic. of my second and third stuffers. First one was a 5lb. with nylon gears, only made it thru about 200 lbs. before the gears broke.(don't let your nephew the football player turn the crank.)Not pictured. Next unit was a upgrade to a 15 pounder with metal gears. This was an improvement as it could withstand the football players strength and lack of patience . I guess I should mention that at sausage party's we have, we've been known to stuff 100- 150 pounds. The amount of malt consumed also can be a bit of stress on equipment. Well I saw a vintage 30 pounder for sale for 500 bucks and I picked it up. It was built by F.Dick in the 40,s and still is the smoothest cranking stuffer. It has big gears that allow for steady filling pressure. When I started making sausage with my friends it was in 5 and 10 pound batches,and due to some very productive hunting trips we are now making the larger amounts. For what it's worth I paid 59.95 for the 5 pound stuffer and 159.00 for the 15 pound stuffer.

THE ONLY DIFFERENCE BETWEEN MEN AND BOY'S IS THE PRICE OF THERE TOYS

JOHN

revid · Post by **revid** » Tue Feb 14, 2012 02:50

nice price on the 15 pounder.did you ever stuff 1/2" casings?if so how did it go?

partycook · Post by **partycook** » Tue Feb 14, 2012 02:52

This is an example of what we accomplished,(stuffed 110 lbs.) in 2 hrs. with chili and beer brakes. everyone enjoyed seeing how, and making sausage.

JOHN

revid · Post by **revid** » Tue Feb 14, 2012 02:59

damn bud,thats a whole lot of stuffing and they look good too.

Chuckwagon · Post by **Chuckwagon** » Tue Feb 14, 2012 03:18

Awesome Big John! Are you still making some fermented sausages too? A little salami or pepperoni perhaps? Is the chili as tasty as those snax-stix look? Keep up the good work pal.

Best Wishes,
Chuckwagon

partycook · Post by **partycook** » Wed Feb 15, 2012 17:29

Everything is going to have to be put on hold for a while,as I blew out my rotator cuff. I am hoping that I can include the making of salami and pepperoni as part of my rehab.I also want to make CW's bacon recipe.Hey blackriver we used to hunt up by the falls,now we are up around Osseo.

JOHN