OK , Best stuffer by far.

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I reccomend the Waltons Old West 11lb stuffer for larger quantities of meat.https://www.waltonsinc.com/11-lb-sausage-stuffer
It has held up real well and I put a lot of pressure on it sometimes...It has two gear settings a hi and a lo. However, For smaller batches I wish I had the smaller stuffer.

Thanks for the review HT, I've been thinking about pulling the trigger on the very same unit.
 

I do. I purchased a Vivo about 6 months ago and have run a few hundred pounds of sausage through it. Its a solid performer and i have not had any issues with it. The replacement plunger gasket is a bit pricey at about $7 but I purchased one in case I need it in the future. So far I havent needed it.
For the money I think its a great stuffer!
 
I do. I purchased a Vivo about 6 months ago and have run a few hundred pounds of sausage through it. Its a solid performer and i have not had any issues with it. The replacement plunger gasket is a bit pricey at about $7 but I purchased one in case I need it in the future. So far I havent needed it.
For the money I think its a great stuffer!
Thanks for the info. 
 
I am completely happy with the Grizzly 5# stuffer... Works smooth.... no meat left in the bottom, well maybe 2 TBS... Grease the o-ring and threads and you are set....


http://www.grizzly.com/products/5-lb-Sausage-Stuffer-Vertical/H6252 .... $84.95...

Hey Dave, Will the 5# grizzly do snacks with ease?

Yes, with ease... There are some steps that need to be taken... A small amount of water needs to go in the meat mix... Piston o-ring and meat container need lubrication... you are good to go... I made the tube in the picture... It's 12" long and 1/2" OD and 0.472 ID... Pushes really easily...
About the stuffer... I can't understand how anyone can break the gears... unless they bottom out the plunger or run it dry, or who knows...

FWIW, I have not seen a stuffer over 5#'s where they recommend you can stuff sticks with them... Usually, they do not recommend making sticks with a stuffer over 5#'s... Something to do with the diameter of the piston and the ID of the stuffing tube.... too much pressure is required and the stuffers can break...


 
Thanks Dave, Found a Lem 5# er on sale 99$. Now what kind of meat ,ground pork butt or ground beef for snack sticks. Got a good recipe ?
 
Thanks Dave, Found a Lem 5# er on sale 99$. Now what kind of meat ,ground pork butt or ground beef for snack sticks. Got a good recipe ?


I would get the Grizzly.... Save $15.... I'd bet Grizzly is the Manufacturer/Distributor for these stuffers.... I have been to their showroom in Bellingham.... I used to live there.... It was their first show room in the country.... I'd bet they sell to LEM... and all the other retailers...
Anyway, Dirt had problems with LEM when his stuffer "went" bad.... I would not buy from them because of the problems he had.....

About the recipe.... http://www.smokingmeatforums.com/t/230920/beef-sticks-21mm-with-leggs-116-money-shot .... These were pretty darn good......

http://www.grizzly.com/showrooms/wa

http://www.grizzly.com/products/h6252/parts

http://www.grizzly.com/products/5-lb-Sausage-Stuffer-Vertical/H6252
 
Before I clamped my stuffer, my wife was holding it.  We took turns.  I was really surprised how much force the gears put out.  Thats the day I decided metal gears were the way to go.  But there is a whole lot less pressure on the gears if you clamp down the stuff properly.  Im sure both could would.  I just have more faith in metal gears thats for sure.
 
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Yes, with ease... There are some steps that need to be taken... A small amount of water needs to go in the meat mix... Piston o-ring and meat container need lubrication... you are good to go... I made the tube in the picture... It's 12" long and 1/2" OD and 0.472 ID... Pushes really easily...
About the stuffer... I can't understand how anyone can break the gears... unless they bottom out the plunger or run it dry, or who knows...

FWIW, I have not seen a stuffer over 5#'s where they recommend you can stuff sticks with them... Usually, they do not recommend making sticks with a stuffer over 5#'s... Something to do with the diameter of the piston and the ID of the stuffing tube.... too much pressure is required and the stuffers can break...


Good Morning Dave,

sorry for the late timing on this But these sticks look great. are you pulling them from the smoker and cooling or are you putting them in a water bath first?

Tom
 
Dave...

About that stuffer horn you made for sticks... did you just use a piece of tubular brass and a flaring tool to do that and insert it into one of the regular plastic tubes like the size used for regular hog casing? I have not attempted to make sticks with my 15# SausageMaker stuffer because of concerns over pressure, especially since I've already had problems with the polymer gears in the past. I had a big Cabela's Jerky gun that I gave to my nephew a few years ago because I don't care for the texture of ground jerky. Now this thing came with a nozzle for making sticks but it wasn't anything you could slip a casing on as it was only a few inches long. I'm thinking maybe I could fab a longer tube for it with stainless tubing (my buddy has a flaring tool) and use that for sticks. Any thoughts or input?

SMB
 
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