Stuffer - opinions ?

[FLBentRider]

What do you think of this stuffer - http://www.meatprocessingproducts.com/lem606.html

Metal gears, and from a brand I've heard of.

[classicrockgriller]

I will be watching this thread as I need to get one too. I have decided to do my own sausage this year instead of paying out the ... to let someone else do it.

This one qualifies for the $10 off at checkout too.

[muzzletim]

It looks just like my Grizzly 5 # but with metal gears!! I think it is very reasonably priced in comparison to some other 5# stuffers that say they have metal gears. Mine works great even with the plastic gears. I have stuffed close to a 100# with it. I have not had a hint of problem to this point.

[ronbeaux]

My grizzly is still OK at 100+ also. I've made lots and lots of boudin with it.

[classicrockgriller]

ron, I sure would like a good venison boudin recipe if you have it.

[ronbeaux]

Since I don't use the traditional recipe with blood or pork liver, I would think venison would be a good sub for the meat part. Let me dig awhile and I post one. I usually use left over bbq in mine such as pulled pork or chopped up brisket. I have also used the skin off of spare ribs that was left over.

The boudin around here uses a boiled meat, mostly pork, and they jazz it up with onions and spice.

My last batch was with brisket.




My 'other' smoker.

[muzzletim]

Ronbeaux,

That is some great looking sausage, how do you use it to eat?

[pensrock]

FLBR, I think that's a good price for one with metal gears. I have two stuffers, a 5# SS from Grizzly, for small batches and snack sticks and a big antique cast iron stuffer for big batches of sausage. You need help using the big boy, I can normally handle the small one myself. I have had no problems with the Grizzly stuffer with the nylon gears. Just make sure not to allow it to bottom out and crank hard on it. It works great.

[Caribou]

What do you think of this stuffer - http://www.meatprocessingproducts.com/lem606.html

Metal gears, and from a brand I've heard of.

FLBR,
I have this exact stuffer and love it.
Carolyn

[ronbeaux]

Heat it up, slice it length wise, then spread on a cracker.

[classicrockgriller]

The lady that made my venison boudin passed away and i have tried 5 other people and theirs suck.

I thought you cooked it then stuffed it.

[Scotty-G]

Been also looking at the LEM brand but have also been considering the LEM stuffer kit
http://www.lemproducts.com/product/2120/90

[classicrockgriller]

Happy B-day Scotty

[RossP]

The lady that made my venison boudin passed away and i have tried 5 other people and theirs suck.

I thought you cooked it then stuffed it.

Give this one a try. From Stuffers recipe site.

Boudin Blanc De Liege
12 oz Boneless lean center loin pork, trimmed of all fat, cut into 1-inch chunks and well chilled
9 oz Fresh pork fat cut from loin, fresh bacon or fatback, well chilled
2 c Milk 2 md Onions, chopped
1 lg Celery stalk with leaves, chopped 2 md Carrots, chopped
6 Fresh parsley sprigs 7 lg Shallots, minced
2 lg Garlic cloves, crushed 2 Bay leaves, broken
3 1/2 ts Salt 2 Whole cloves
1/2 ts Freshly ground white -pepper 1/8 ts Freshly grated nutmeg
Pinch of dried thyme, crumbled 3 md Eggs
6 tb All-purpose flour 1/4 c Tawny Port
1/4 ts Minced garlic 2 1/2 tb currants, minced
1 tb Butter 9 Ft sausage casings
1/4 c (1/2 stick) butter
Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic clove, bay leaves, salt, cloves, pepper, nutmeg and
thyme just to boil in heavy 4-quart saucepan over medium heat. Remove from heat, cover and let stand
30 minutes. Refrigerate until mixture is well chilled, about 2 hours. Meanwhile, melt 1 Tbsp butter in
heavy small skillet over low heat.Add remaining 4 minced shallots. Cover and cook until very soft, stirring
occasionally, about 15 minutes. Puree with on/off turns in a food processor with pork, pork fat, eggs,
flour, Port and 1/4 tsp garlic until smooth. (If processor has small capacity, puree in batches.) Strain milk
into processor, pressing down on solids to extract as much liquid as possible. Blend into puree.Transfer
to large bowl. Stir in currants. Refrigerate 1 to 8 hours. Stuff into casings. Bring 8 quarts water to boil
in stockpot. Remove from heat and add sausages. Return pot to heat, adjusting as necessary to maintain
water just below simmer (180 F). Cook until sausages are firm to touch, 20 minutes, turning occasionally.
Cool in cold water to retain plumpness. Cut into individual links. (Can be prepared ahead to this point.
Wrap and refrigerate up to 3 days or freeze up to 2 months.) Melt butter in heavy skillet over medium
heat. Lightly brown sausages on all sides, about 8 minutes total. Serve hot. (Sausage can also be grilled.)

[rdav01]

What do you think of this stuffer - http://www.meatprocessingproducts.com/lem606.html

Metal gears, and from a brand I've heard of.

That one looks good there FLB i got one similar to it from gander mountain but it has the plastic sprocket which I'm a bit weary about over time but i will keep them lubed up for smooth operation  :P