Does anyone have experience with this type of sausage stuffer?
http://www.everythingkitchens.com/tsm_the_sausage_maker_5_lb_sausage_stuffer_50510.html (http://www.everythingkitchens.com/tsm_the_sausage_maker_5_lb_sausage_stuffer_50510.html)
I want something that works well and want to keep the price pretty inexpensive. I have seen a few of these in the $140 - $150 price range.
I have made sausage before but found it a pain to stuff. I was using an electric grinder with a sausage tube on it. Not only did the meat mixture have a hard time coming out. It turned it into a paste at the same time.
Been making beef "summer style" sausage without a casing for years, as you see in my Avatar. But really would like to make a variety of stuffed.
Thanks for any input?
Looks like a modern version of the one I have. Mine is very old and cast iron. I can't even guess how much sausage has gone through it. The pic is not my actual stuffer but it looks like it. I guess there is a company who now makes cast iron stuffers again. I bet I can put 15 pounds at a time into that sucker.
(http://i253.photobucket.com/albums/hh46/pensrock/stuffer.jpg)
I'm pretty sure I have that same stuffer; but I got mine from Gander Mt. I've never had a problem with mine. The plastic is a strong composite and it would take a lot to strip or break those gears. I've had to push some very dense and cold sausage through mine, and it went through with ease.
I just bought a new 5lb stuffer. Has composite gears also SS frame, insides, crank, drive shaft with an aluminum bottom plate for mounting. I sold my water stuffer and old cast stuffer.
nepas
Thanks.
So it looks like I may be happy with this model then, from the sound of it.
Quote from: Doctor Woody on January 20, 2009, 03:17:19 PM
Thanks.
So it looks like I may be happy with this model then, from the sound of it.
Like the one i just bought for $89
http://www.psseasoning.com/cart/index.php?target=products&product_id=2264
nepas
NEPAS, thats a pretty good price. What did they charge for shipping? How easy is it to clean?
Thanks, pens
shipping was $18. works very good and cleans easy. Actually my wife found this one cuz we buy pellets for the traeger from them sometimes.
nepas
The 5 lb stuffers are all pretty good for the job. The only thing I can add is that I believe the LEM 5 lb stuffer does have metal gears. I think Bass Pro shops carry them.
Best wishes,
Gary
Quote from: NePaSmoKer on January 20, 2009, 03:19:43 PM
Like the one i just bought for $89
http://www.psseasoning.com/cart/index.php?target=products&product_id=2264
nepas
Wow. And for the stainless version too. Thanks for the link!
BTW - I just bought some bisquettes from Yard&Pool yesterday. 8)
Too bad they are charging $30 freight to my zone, but it is still the best deal I have seen for this model.
Doc here's the Grizzly model that I have.
$69.95
Grizzly Stuffer (http://grizzly.com/products/H6252)
Quote from: Tenpoint5 on January 20, 2009, 04:12:27 PM
Doc here's the Grizzly model that I have.
$69.95
Grizzly Stuffer
(http://grizzly.com/products/H6252)
That looks like a winner too, and here I just bought the other one. I guess that's the way it goes.
Now to get a good source for casings. I used to use collagen, but never really liked it.
:D :D
this is too funny
nepas
Quote from: NePaSmoKer on January 20, 2009, 04:32:21 PM
:D :D
this is too funny
nepas
Yup!
That usually happens to me Doc! :D ;)
Mike
Usually, after deciding what I want, I do a pretty exhaustive search on line to find the best price. This time I didn't. So I get what I get. That'll learn me. :-[
maybe if i search enough i can find one for 39 :D :D :D its a stuffer conspiracy i tell ya :D
nepas
Quote from: NePaSmoKer on January 20, 2009, 05:00:08 PM
maybe if i search enough i can find one for 39 :D :D :D its a stuffer conspiracy i tell ya :D
nepas
If I "fist" the meat into the casings, I can do it for free!! Perhaps? ;D
Quote from: Tenpoint5 on January 20, 2009, 04:12:27 PM
Doc here's the Grizzly model that I have.
$69.95
Grizzly Stuffer
(http://grizzly.com/products/H6252)
Doc, I have the Grizzly and have never had a problem, you won't be disappointed.
Quote from: smokeitall on January 20, 2009, 05:51:28 PM
Quote from: Tenpoint5 on January 20, 2009, 04:12:27 PM
Doc here's the Grizzly model that I have.
$69.95
Grizzly Stuffer
(http://grizzly.com/products/H6252)
Doc, I have the Grizzly and have never had a problem, you won't be disappointed.
The one I ordered looks pretty identical. I'm looking forward to it.
I think the lower end 5 lb stuffers are made by the same company and different places have their logos put on em. Mine works pretty good and have not had any problems with it.
nepas
Quote from: NePaSmoKer on January 21, 2009, 09:12:41 AM
I think the lower end 5 lb stuffers are made by the same company and different places have their logos put on em. Mine works pretty good and have not had any problems with it.
nepas
I agree. You're not going to have all those different brands names on a stuffer that is pretty much identical.
It's good to hear that it works well enough.
Just a few questions, I am completely ignorant about stuffers so please bear with me
Nepas, how come you went with the Grizzly rather than the Cabelas model? I know their models are pricey but are they any better?
Everybody, the stuffer looks like it comes pretty much ready to go, are there other parts, tools etc, that I'll need?
Thanks,
Mike
Just an add on, it's just me here so I'll be doing the stuffing pretty much for me and some tryouts and gifts for my kids.
HCT, Like Nepas said the 5lb stuffers are all about the same just the price is different depending on what name is on the box. I have the grizzly and its was ready to go right out of the box. after washing the lube off the O-ring and out of the cylinder. For just you the 5lb will be about right most batches are in the 5-10lb range anyhow. The only thing I would suggest is a tube of Food grade silicone lube. I put it on my O-ring after using and cleaning the stuffer. If for nothing more than keeping the O-ring from drying out.
You may want to get a couple of "C" clamps to hold your stuffer securely to the counter top. I just saw a site in which the stuffer was bolted to a thick rock maple cutting board, and that made it stable enough so that clamps were not needed.
QuoteYou may want to get a couple of "C" clamps to hold your stuffer securely to the counter top. I just saw a site in which the stuffer was bolted to a thick rock maple cutting board, and that made it stable enough so that clamps were not needed.
Habs, I even 'C' clamp my heavy cast iron stuffer down. It will move around if you don't.
Quote from: pensrock on January 21, 2009, 02:35:04 PM
QuoteYou may want to get a couple of "C" clamps to hold your stuffer securely to the counter top. I just saw a site in which the stuffer was bolted to a thick rock maple cutting board, and that made it stable enough so that clamps were not needed.
Habs, I even 'C' clamp my heavy cast iron stuffer down. It will move around if you don't.
Thanks. You save me a bunch of money. I was thinking of buying a cutting board to mount the stuffer on.
HCT,
Decide how big of a stuffer you want/can afford.
The 5 lb stuffers obviously work well from all the above posts.
I have a Cabelas 11 lb (and some days wish I had the 20 lb).
I've been making 12.5 lb batches of brats or summer sausage, so I fill the stuffer twice. Simple math says the 5 lb would be filled 3 times.
If you've got time, the 5 lb will work great. If you've got money, the big ones take less time. :)
One nice feature on the Cabelas is they have 2 speeds of gears. One slow speed for stuffing, and a fast speed for rapidly moving the plunger up and down. There are 2 spline shafts on the side for the handle to slide onto, one for fast and one for slow. But it would still be a great stuffer w/o the fast gear.
Whichever one you get, stuff the meat very soon after mixing it because the meat starts getting stiff once the spices/stuff is mixed in. If you put it in the fridge for a couple hours and then try stuffing thru a 3/8" tube for snack sticks, your arm will be dead when you are done.
I grind/mix at the same time, take about 2 minutes to put the grinder head in the sink, and start stuffing.
drano
All you Guys are correct. It just depends how much time you want to put into it. "Drano", My 5 # verticle dosen't have two speeds and yes i have to remove the cylinder to reload but thats when i can stop enjoy an adult beverage. "All Work and No Play Makes Tom a Dull Boy"
Tom
My 5 pound stuffer have a variable speed; depending on how fast I want to crank it. :)
Thanks for the links and opinions on vertical stuffers. Have been looking to replace my old 5# pump handle type stuffer. Looks to me like you could use it for a cheese press also. Any thoughts?
Quote from: Yooper Jim on January 25, 2009, 04:06:12 AM
Thanks for the links and opinions on vertical stuffers. Have been looking to replace my old 5# pump handle type stuffer. Looks to me like you could use it for a cheese press also. Any thoughts?
I have been reading quite a bit at cheesemaking.com and one of the presses over there is a lever type press. Maybe it would. I bet you could send an email to them and they would know. They do everything from supplies to workshops. Here is the link to the page with the presses http://www.cheesemaking.com/cheesepresses.html
Good link Deb, I just learned about the differences in the rennets.
Thanks
Thanks ..... I'll check it out. I know presses are costly. Just trying to multi task the stuffer (justify it to my wife ;D).
Quote from: Yooper Jim on January 25, 2009, 04:49:10 AM
Thanks ..... I'll check it out. I know presses are costly. Just trying to multi task the stuffer (justify it to my wife ;D).
Have you made cheese? There is a mozzarella thread active this week.
I was looking at making cheddar and trying to decide if my basement would be the correct temp for long enough and also trying to justify the cost of new equipment..... I hadn't thought about using the stuffer as a cheese press..... hmmm
& sorry, forgot to welcome you to the forum. Glad you came out of lurkdom!
Lurkdom ...... I like that. Have only made soft cheese (like cottage cheese, but dry). Like to try others though. The basement (at least mine) will require some seasonal scheduling of projects.
Quote from: deb415611 on January 25, 2009, 04:59:29 AM
Quote from: Yooper Jim on January 25, 2009, 04:49:10 AM
Thanks ..... I'll check it out. I know presses are costly. Just trying to multi task the stuffer (justify it to my wife ;D).
Have you made cheese? There is a mozzarella thread active this week.
I was looking at making cheddar and trying to decide if my basement would be the correct temp for long enough and also trying to justify the cost of new equipment..... I hadn't thought about using the stuffer as a cheese press..... hmmm
& sorry, forgot to welcome you to the forum. Glad you came out of lurkdom!
I have done a little cheese using my enterprise stuffer as a press, I found a small round cutting board that fit in the bottom for a flat base, I just drilled a few holes in it, hardest part was figuring out how to measure the weight, I kinda attached a fish weigh scale to measure. make sure when you line your mold with cheesecloth (don't use the kind from the grocery store) to dip in salt water or it will stick (Wonder how I know that) I'll try and get a pic up for you. also there are a few places with plans to build a press , some are pretty simple.http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_5_gallons/Cheese_press/PRESS_SETUP_00.htm (http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_5_gallons/Cheese_press/PRESS_SETUP_00.htm)
http://www.deejayssmokepit.net/CheeseDownloads_files/HomemadeCheesePress.pdf (http://www.deejayssmokepit.net/CheeseDownloads_files/HomemadeCheesePress.pdf)
http://www.instructables.com/id/Homemade_cheese_and_cider_press/ (http://www.instructables.com/id/Homemade_cheese_and_cider_press/)
Maybe I should put this in The Homemade cheese thread too
Thanks Carnie.
did anybody have a chance to compare a couple of these 5lb stuffers side by side? The prices differ by almost $100 depending where you look, but the stuffers themselves look pretty much identical. Black or white or beige gears, but other than that it seems they are all made by the same manufacturer. But it's hard to tell from those small images.
I could not care less what label is on the thing, as long as it works well. I'm very tempted to get the Grizzly, best price for what looks like the same thing sausagemaker is selling (the later seems a bit higher in price for just about anything, from pink salt to electric grinders....)
Would love to hear from someone that had a chance to compare two or three of these side by side!
Oliver
I was going to order the Grizzly, $82.50 after shipping but I found the LEM for $140 shipping included. Decisions, decisions.
I ordered and received the 5 lb stainless stuffer from PS Seasoning and Spices.
I was impressed by how heavy it was. I couldn't tell from the product pictures, but it's good and solid. I have not used it yet. Thinking of getting some fibrous casing and making a summer-style sausage. There is no reason I would not be able to stuff a casing that large with the large stuffing tube on my new suffer, is there?
I think I need to get some hog ring pliers too. 8)
DW..Just put your biggest stuffing tube on their for summer sausage and it will fill up nicely. It doesn't seem like it will by thinking of it but as soon as you do it you will see how easy it is. I use hog ring pliers, some people use string.
Quote from: smokeitall on February 02, 2009, 06:51:33 AM
DW..Just put your biggest stuffing tube on their for summer sausage and it will fill up nicely. It doesn't seem like it will by thinking of it but as soon as you do it you will see how easy it is. I use hog ring pliers, some people use string.
Cool. Seems like the hog rings would be easier than string to use.
Great stuffer. Summer Sausage will be sooooooo much eaiser. Use Hog Ring Pliers if you can. Much easier. I have an original dated somewhere back in the 20's or 30's and it still works great. Good Luck.
Tom
Quote from: Father Tom on February 02, 2009, 01:05:33 PM
Great stuffer. Summer Sausage will be sooooooo much eaiser. Use Hog Ring Pliers if you can. Much easier. I have an original dated somewhere back in the 20's or 30's and it still works great. Good Luck.
Tom
You were not the original owner of those hog ring pliers, where you? :-X
I think I'll make summer sausage with jalapeños in the mix.
I used the manual hog ring pliers for many years. Got tyred of em slipping so i bought the automatic hog ring pliers. Ya load em like a staple gun. Happy Happy ;D
nepas
Quote from: NePaSmoKer on February 02, 2009, 05:57:02 PM
I used the manual hog ring pliers for many years. Got tyred of em slipping so i bought the automatic hog ring pliers. Ya load em like a staple gun. Happy Happy ;D
nepas
When you say automatic, do they have a power source, or are they the kind that Cabela's sell, that you can load the rings into? That is the kind I just ordered today.
Quote from: Doctor Woody on February 02, 2009, 06:10:20 PM
Quote from: NePaSmoKer on February 02, 2009, 05:57:02 PM
I used the manual hog ring pliers for many years. Got tyred of em slipping so i bought the automatic hog ring pliers. Ya load em like a staple gun. Happy Happy ;D
nepas
When you say automatic, do they have a power source, or are they the kind that Cabela's sell, that you can load the rings into? That is the kind I just ordered today.
Right just load the rings into the slide, place casing in the middle, squeeze and presto. they work great.
nepas
Quote from: NePaSmoKer on February 02, 2009, 06:13:13 PM
Right just load the rings into the slide, place casing in the middle, squeeze and presto. they work great.
nepas
Now I see how it works. Now I am glad I spent a little more money and got one like this.
Quote from: Doctor Woody on February 03, 2009, 09:27:58 AM
Quote from: NePaSmoKer on February 02, 2009, 06:13:13 PM
Right just load the rings into the slide, place casing in the middle, squeeze and presto. they work great.
nepas
Now I see how it works. Now I am glad I spent a little more money and got one like this.
They do make two sizes of rings too. Size 3/8 and 1/2". I got the box of 1/2 going to get the 3/8 soon.
nepas
Quote from: NePaSmoKer on February 03, 2009, 09:58:15 AM
They do make two sizes of rings too. Size 3/8 and 1/2". I got the box of 1/2 going to get the 3/8 soon.
nepas
I bought the ones that were offered along with the pliers. Not sure what size they are. I'm getting 500 of them, so I hope I'm happy with the size!
Quote from: Doctor Woody on February 03, 2009, 10:03:03 AM
Quote from: NePaSmoKer on February 03, 2009, 09:58:15 AM
They do make two sizes of rings too. Size 3/8 and 1/2". I got the box of 1/2 going to get the 3/8 soon.
nepas
I bought the ones that were offered along with the pliers. Not sure what size they are. I'm getting 500 of them, so I hope I'm happy with the size!
I did the same. The box i got are 1/2"
nepas
Is this the one you guys have?
http://www.butcher-packer.com/index.php?main_page=product_info&products_id=335
If so, does it take 3 hands? One to hold the twisted casing in place, and 2 more hands for the handles?
I've been using cheap $5 ones for several years, and they are frustrating--simply made too cheap. I've been thinking about getting some good spring loaded ones, but maybe I'll go big and get the automatic.
Thanks
drano
Dr. Woody, Any idea how much your stuufer weighs? Just wondering, my Grizzly just arrived today, it weighs about 10lbs. I just want to compare.
What special care do you use on the stuffer? Food grade grease on the O ring I guess when not in use. Anything else. The directions on mine really don't say.
Thanks
Mike
I am just wondering if both the stuffers that you talked about have the air relief valve on the piston?
LTS
Quote from: love the smoke on February 05, 2009, 10:46:10 AM
I am just wondering if both the stuffers that you talked about have the air relief valve on the piston?
LTS
Yes most stuffers do. On the lower end stuggers the have a threaded washer type valve with a cap nut.
nepas
Quote from: NePaSmoKer on February 05, 2009, 10:59:59 AM
Quote from: love the smoke on February 05, 2009, 10:46:10 AM
I am just wondering if both the stuffers that you talked about have the air relief valve on the piston?
LTS
Yes most stuffers do. On the lower end stuggers the have a threaded washer typ valve with a cap nut.
nepas
That's what the Grizzly has.
some of the larger hydraulic stuffer have automatic valves. But they are for massive sausage making.
nepas
Quote from: HCT on February 05, 2009, 10:22:54 AM
Dr. Woody, Any idea how much your stuufer weighs? Just wondering, my Grizzly just arrived today, it weighs about 10lbs. I just want to compare.
What special care do you use on the stuffer? Food grade grease on the O ring I guess when not in use. Anything else. The directions on mine really don't say.
Thanks
Mike
HCT,
Mine didn't come with care instructions either. The weight seems to be about 10 lbs also. I am thinking that the food quality lube is the only thing to be concerned about. Soap and water for everything else.
Quote from: love the smoke on February 05, 2009, 10:46:10 AM
I am just wondering if both the stuffers that you talked about have the air relief valve on the piston?
LTS
LTS,
Mine does.
Now for making smoked summer sausage... It should not hurt to put a meat probe through the skin of fibrous casing, should it? I don't want to be messing around with an instant read probe.
You can buy food grade lube for stuffers, grinders and slicers at Cabelas and other places like that.
I use the paste lube on the gears and seal, the spray on the slider on the slicer.
nepas
Doctor Woody
When you think you are getting close to done, put your Maverick probe in the center of one of your summer sausages.
Yes, it will leave a hole in the casing, and a hollow channel where the probe was stuck in, but its no big deal.
But I really like my Thermopen--still leaves a hole, but smaller, and reads in 3 seconds.
get smokin
drano
Dr Woody, If you get into making quite a bit of sausage you would enjoy the non-intrusive tip of the Thermapen. Yes a little pricey, but very precise.
http://www.thermoworks.com/products/thermapen/tpen_home.html (http://www.thermoworks.com/products/thermapen/tpen_home.html)
Thanks for the tips!
One thing I am trying to avoid is having to open the smoker and check several times. I imaging putting the Maverick in after the meat has cured will reduce the possibility of juice leaking out. And I'm not too concerned about there being a small hole in one of the chubs. I would eat that one first!
Thanks for the help guys. Murphy's Law seems to be my best friend so I just want to make sure I have my back covered. :)