OK , Best stuffer by far.

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http://www.grainger.com/product/Tub...m/rp/s/is/image/Grainger/4EEF9_AS01?$smthumb$

Share a few of the tubes.... Yes, a flaring tool and heat as you flare the end... not too much heat... get the brass up to about 4-500 to anneal it...

Sticks do not work well in any vertical stuffer over 5#'s... It's a physics thing... diameter of the piston vs. diameter of the tube... Takes WAAAAAAY too much pressure to force the meat through the tube... 5# stuffers is all that is recommended for making sticks....
 
I have the 5lb LEM stuffer that I got from amazon and it worked great but one of the stuffing tubes was broke that I didn't notice so after I used and cleaned it up I sent it back and they gave me a new stuffer. The new one has a few areas where the gears stick even empty so I used food grade sealant on it and that has helped but still does it. I would send it back but it's a pain in the a**. I've already put 150lbs of meat through it in about 2 1/2 months and no real problems other then it sticks on certain spots. Overall I'm happy with LEM products and would get them again.
 
Dave
http://www.grainger.com/product/Tub...m/rp/s/is/image/Grainger/4EEF9_AS01?$smthumb$

Share a few of the tubes.... Yes, a flaring tool and heat as you flare the end... not too much heat... get the brass up to about 4-500 to anneal it...

Sticks do not work well in any vertical stuffer over 5#'s... It's a physics thing... diameter of the piston vs. diameter of the tube... Takes WAAAAAAY too much pressure to force the meat through the tube... 5# stuffers is all that is recommended for making sticks....
Dave...

Thanks for your prompt response. I understand what you and others are saying about stuffing sticks with a larger volume vertical stuffer, that's why I've never tried to make any sticks in my S-maker 15 pounder. I've never tried stuffing anything smaller than hog casing with it because I think those polymer gears are JUNK period. That said... I have some good friends in the pipefitter/plumbers union that run stainless tubing for various jobs from time to time and end up with scrap lengths they can have if they want so I'll put the word out and bide my time until one of them can deliver me a length of 7/16 - 1/2" stainless I can fab a tube with for that jerky gun I mentioned. Personally, I would rather not use brass so I'll wait for a length of stainless from them or go buy it if need be. Also, I don't mean to be a PITA, but you never answered my question as to what you used to insert your homemade brass tube in.

I'd be willing to bet if someone inexperienced were to call SausageMaker and say, "I'd like to use your 15 lb. vertical stuffer to make snack sticks but I've heard that they don't work well for that application,. Can I use it for that?"... They would say, "Oh yea, they work great for that". Then the poor bstrd would be fighting with it or buying gears for it and not know why. LET THE BUYER BEWARE!!

SMB
 
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I will say this,

I have a Weston #22 grinder that came with stuffing tubes (one being a 3/8 + or - ) tube that is a combination plastic horn and stainless tube. this is what I put on my stuffer when making sticks.

I also have a Weston (metal gears)  11# vertical stuffer and the tubes are interchangeable  . It has a air release valve that I keep well lubricated with silicon spray so all works great. once I am done I clean everything then spray with a silicone food grade spray , then pack away for the next adventure

I have stuffed many sticks off that vertical stuffer through the small horn with the common sense that it has to be done slow any easy. I do not know how many pounds I have stuffed (two Kids) but the equipment has not failed me.

in my opinion the problem with stuffing small sticks is having the right gear, not so much how much it holds.  if you have metal gears you can be more aggressive (why?) , this is our hobby, have fun, slow and enjoy). all staffers will work if you give them the time to do what is required.

Tom
 
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SMB, evening... I flared the end of the tube and stuck it in the small stuffing tube.... Anneal the end of the brass as you flare it so it won't split....

From a thread of mine....

It cools quickly... Anneals at a low temp also... flare a little... heat.... flare a little.... heat.... You do not want it to work harden and split... Heat only the top 1/8" with a pencil torch to about 700 deg for 1-2 seconds while spinning the tube... dip in water to stop the heat migration down the tube... flare.... repeat... be sure to get a brass tube that fits the flaring tool.... Dave
 
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Thanks Dave...

I understand the reason for annealing and it appeared as though you used the end of a plastic stuffer horn for the pilot. I just wanted to verify that. I still think I can have a stainless tube made up... just have to put the word out and see what the boys can do for me. It's great to have friends in the trades because when I need something made, they have a lot of resources available to them that common Joe's like myself don't have access to. About ten years ago, some tin knocker friends I have made me an awesome stainless steel tray for my big Hobart grinder. It'll easily hold 60-70 lbs. of meat if I want to grind it all.

SMB
 
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Thanks Dave...

I understand the reason for annealing and it appeared as though you used the end of a plastic stuffer horn for the pilot. I just wanted to verify that. I still think I can have a stainless tube made up... just have to put the word out and see what the boys can do for me. It's great to have friends in the trades because when I need something made, they have a lot of resources available to them that common Joe's like myself don't have access to. About ten years ago, some tin knocker friends I have made me an awesome stainless steel tray for my big Hobart grinder. It'll easily hold 60-70 lbs. of meat if I want to grind it all.

SMB


I thought about stainless.... I can even weld it with my TIG machine.... but I considered what caused the problems with stuffers.... FRICTION from pressure... The brass tubes I found have a 0.014 wall... The ID is HUGE compared to other tubes for stuffing snack sticks... Check out stick tubes versus the brass tubes I found...... just sayin'.....
 
http://www.grainger.com/product/Tub...m/rp/s/is/image/Grainger/4EEF9_AS01?$smthumb$

Share a few of the tubes.... Yes, a flaring tool and heat as you flare the end... not too much heat... get the brass up to about 4-500 to anneal it...

Sticks do not work well in any vertical stuffer over 5#'s... It's a physics thing... diameter of the piston vs. diameter of the tube... Takes WAAAAAAY too much pressure to force the meat through the tube... 5# stuffers is all that is recommended for making sticks....
you are so right on that. Unless you add water to make it flow easier, and I don't like to do that because extra water is a breeding ground for bacteria then takes longer to cook out. You fill that big stuffer full and use a small tube it usually will blow out the gasket at some point due to the pressure being applied, but it sure works good on everything else. I think I recommend only filling the big stuffer half full then put a towel in a plastic bag over the meat so you can have the travel distance on the ram to push almost all the meat out.
 
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