PIKE MANS STUFFER

[marauder11]

Hey Pike Man can you go over the design of your stuffer. Materials and parts. Thanks.

[pikeman_95]

I have designed 2 different hydraulic stuffers. My small counter top stuffer can be made in any size you like, just add more pipe to hold more meat. I make the parts out of UHMD poly plastic. This is the same plastic found in poly sprinkler pipe but they make it in flat sheets up to 4 inches thick. The pipe for the small stuffer is 4 inch S&D pipe. and my larger stuffer is 8 inch pipe. My small stuffer use to hold 10# but I extended it last week to hold 15# I call it my sausage Howitzer. I have designed these stuffers on my computer and I intend to sell plans which includes the patterns and instructions. I intend to ask $25 for the patterns to cover my cost and postage. I built the small stuffer in a weekend but I would expect a inexperienced person to take a little longer. The parts can be cut out with a band saw and a router on a router table.
Here are two pictures of the same stuffer in the 10 pound and the 15 pound formats.

This the 10# format.



Then I extended it to 15# The sausage Howitzer. The counter top stuffer uses the water from the kitchen sink to stuff with then uses a water bed venturi to suck the ram back to get ready to fill the stuffer again. I have a ram about like a black powder cannon I use to pack the stuffer full.



And last is my large stuffer. It is also hydraulic using the house water to provide the force. With 60# of water pressure The ram in the big stuffer pushes up with 3000# of force. I have a RV water pump plumbed into the system so that if I use this stuffer where there is not enough water pressure I can boost the pressure with this pump. But in most situations I do not need to use it. The stuffer works just fine with 40# of water pressure. There is another small pump used to suck the ram back down. I have not tried to use a venturi like the small stuffer but I believe it would work. The big stuffer holds 65 pounds. Both stuffers have stuffed more then 1000# each with out fail. I am presently working on a smaller stuffer in the 5-6 pound range with simpler construction. When I joined the forum I though everyone would be like me and my hunting friends and would get together and do larger batches. It seems that more of the members make more 5-10 pound batches then any thing else.

[Sailor]

THUD.....that was my jaw hitting the floor when I got to the 65lb stuffer.  WOW!  I think I could get by setting up a 15lb suffer on momma's kitchen counter but I think she would flip out if I would drag in a 65 pound stuffer.  That is some serious looking machine.  I think I would by tickets just to see that thing in action.  What a fantastic job you do with your homemade smokers, stuffers and the likes.  Whoot!

[pikeman_95]

Thanks for the nice comments. I thought some of the guys might like to see some of the equipment. My friends and I have a good time when we get together to make sausage. When I figure out the smaller stuffer I will get some pictures out.

[Tenpoint5]

Those are a work of art Kirby. You designing anything in the 20# vertical range?

[pikeman_95]

Not as of yet.

We usually do 30# batches or larger so that is why I made the 15# counter top. The 10 pound counter top worked fine we just had to refill it a couple of times to get through a 30 pound batch

Kirby

[SouthernSmoked]

Dang, M1A1 / M1A2 Abrams Main Battle Tank. ;D

Awesome Job!!

[BuyLowSellHigh]

All I can say is WOW !    :o

It's all very impressive and that vertical stuffer is a wee bit scary.  I really like your hot water cooking tank - that solves a lot of the issues with cooking sausages vs. fat out and temp control.  Wish I hadn't thrown out that old lab constant temp circulator a few years back. 

I remember the impressive mixer but I'm curious, what kind of grinder are you using at the front of your operation?

[FLBentRider]

So... for the time challenged....

How much (for you) to build the 15lb'er....

Including shipping....

;D

[pikeman_95]

I am working on a simplified version right now and will get back to you when I get done. As of yet My intent was to have the plan buyer to build their own. Give me a few days to work out the details.

Kirby

[Tenpoint5]

I remember the impressive mixer but I'm curious, what kind of grinder are you using at the front of your operation?

I am guessing it is a home built monster that mounts on a 3 point hitch and runs off the 1000 rpm shaft for boned out meats and on the 540 rpm shaft when they just want to drop the whole hog down in there still squealing!! ;D ;D

[pikeman_95]

You are very close. It is a grinder that they used to use to grind horse meat for the fish at the fishhatchery where I was raised in the 60's. It is a beast on it's own wheeled base and I load it into my truck with a ramp. I also have a comercial mixer in the same size class.

Kirby

[BuyLowSellHigh]

I am guessing it is a home built monster that mounts on a 3 point hitch and runs off the 1000 rpm shaft for boned out meats and on the 540 rpm shaft when they just want to drop the whole hog down in there still squealing!! ;D ;D

With two power input options -- 208 3-phase or the 300 hp diesel attachment.    :o

[Sailor]

I'm guessing a power take off is going to be required on the next vehicle I purchase.  :o  I am just amazed at what a man can do with the proper tools and the brains to figure stuff out.  I surely take my hat off to Mr. Kirby.

[goblism]

What was your total investment cost into the big stuffer, looking to find something that we can make 100lb batches for summer sausage, brats, italian, ring sausage. 

How does it work with smaller items like snack sticks.  Right now we have 3 smokers, so we can handle 80-90lb batches that need to get smoked.

Also how soon until you have plans available...would prefer to have them emailed