Sausage Stuffer

Discussion in 'Sausage' started by bertman, Nov 1, 2014.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    Well, I have the Lem 5# stuffer and it is big enough for what I normally do. If I was doing it again I'd be sorely tempted with this one for $120 less than a comparable Lem. I agonize over things like this for weeks until I pull the trigger. It looks a lot like the 10# Lem and I do like Waltons. Their casings are excellent and at a great price compared to other sites. I guess it depends on your wallet at this point and perhaps how long you intend to keep this until you upgrade to a larger stuffer. I thought my propane smoker would be my last after the ECB...LOL...now, I've got a Smokin It #3 and a pellet pusher, the others long gone. I'm a 'buy once, cry once' type and have always felt there's a reason one is cheaper than the other. Which is why I could never understand why some would go with the cheapest bid on a project and then bitch about the outcome. Good luck with the decision but let us know IF you get the Waltons one how it performs after a few runs......Willie
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I like that new avatar Chef, that young fellar your son?
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    lmao.....ahhhhh, Kevin....you do have a keen sense of humor about you.....Willie
     
  4. Martin,

    That's the exact same line of doo-doo that he tried to use on me when I told him I wanted mine replaced with steel gears. When I pointed to their vertical (two stage) stuffers and said "What about them?... They have steel gears." He just said "Oh uhhh, but they're different." I told him that was BS and the only reason the company went with molded gears is to cut their cost and put more $$ in their pocket without passing on any savings to the consumer. Unfortunately, it happens all the time in manufacturing. Take a look at any of the high-end stuffers made and see how many have polymer gears....NONE!

    On another note, I still give them business. I buy some seasonings now and then, but that's about it.

    SMB
     
  5. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I just use some food safe white grease on the steel gears on my Lem and no issues. Heck, after using it over a dozen times, there's no sign of any metal in the grease. It's still as white as when I applied it.
     
  6. Exactly so chewmeister...

    I use the same thing I believe it's called "Lubriplate" and it comes in a small can. I lube the gears and the O ring on the piston with it.

    SMB
     
  7. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Mine is s similar product made by CRC. I also use it on the thrust washer of my grinder. A little goes a long way and it stays on there.
     
  8. Yes Chew!! I do the same but I use food grade mineral oil to lube my plate and knife when I assemble so there's some "instant" lubrication before the meat gets there when I kick it on.

    SMB
     
  9. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Yep. I have an aerosol can of food grade silicone spray I use on the plate and knife. Great minds think alike.
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That spray lubricant makes all the difference when doing small diameter sheep casing........ <chuckles> That and a good magnifing glass LMAO!
     
  11. mike w

    mike w Smoking Fanatic

    I just got my LEM 5# vertical stuffer yesterday from Amazon. Before it's inaugural use this week, is there any advice or steps I should take prior to first use? I figure there's some tricks and wisdom to be had from the experienced LEM owners here.
     
  12. fowldarr

    fowldarr Smoke Blower

    I have been wanting one for awhile as well, but I'm a total noob to sausage. I have a couple of quick questions, so I figured I would do a quick friendly hijack of this thread. What size tube do you need for making snack sticks? And if I understand this process you need a stuffer and a grinder correct?
     
    Last edited: Nov 15, 2014
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I love my LEM 5# stuffer. Dave gave me the best advise when I got mine. Buy a can of spray food safe lubricant. Some on the gears, some around the o-ring, I use a light wipe of cooking oil in the can. Just seems to make everything work easier.

    Also, check where you plan to set it up, it make be a quick trip the the hardware or Walmart for a different size of "C"clamps will make life easier also.

    I use a tray under the stuffing tube to catch the stuffed sausage, I add a little water to the bottom of it and it makes the sausage when made, slippery and coil easier. I know it sounds dumb but it works for me.

    Make sure the tube nut is in place on the tube before loading the tube with casings. If you wait, and I do it everytime, you can scratch the casing trying to slide the nut past them.
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I just did my first stix, Hammie Stix! I used the 1/2" tube that came with the stuffer and a 20MM sheep casing and had no problems. It was a little tighter than usual cranking, but managable. I understand that some use the 3/8", I also see where some use a shooter to make them. I think no matter where you start it will be fine, when you decide how much you'll make, if enough you go with what ya like best.

    I am guessing you learn how much H2O to add to the mix so it can be extruded easiest and still smoked dry to your wanted size.
     
  15. mike w

    mike w Smoking Fanatic

    Thanks for the tips Foamheart! Is the silicone spray the same as Pam for instance?
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I couldn't tell you, sorry. When Dave says something I know I need some. I think I got mine when I bought the stuffer. I also got a set of brushes to clean the inside of the tubes. Probably an cheaper way to do it, but those brushes make it easy.
     
  17. mike w

    mike w Smoking Fanatic

    I'll Google it then, thank you!
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I use Crisco on the 0-ring and this stuff everywhere else... I have had vegetable sprays and Crisco turn moldy if you do not get it all off when washing.... This stuff is edible mineral oil and won't support bacteria, so they say....

     
  19. mike w

    mike w Smoking Fanatic

    Thanks Dave! I'll have to see if I can get it shipped to the UK or find an equivalent. Mold is a PITA here, not only food wise but throughout the house.
     
  20. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Mike W, I have used Pam in the past and find that it leaves a gunky build-up but works in a pinch. I now use food grade silicone and it probably is available over there ? CM
     
    mike w likes this.

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