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F. Dick 2 Speed 6ltr/12lb Stuffer
I have a nice 12 lb F. Dick Sausage Stuffer. Has new Tubes, Oring, and Tube holder. I'm located around Houston Tx. Will consider shipping at cost. Text for pics. 281-91O-8857 $700- braggjr
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sausage stuffers
I have a 20lb Weston. Had it for several years. Works well but as others have stated, the Westons leave a good bit of meat in the bottom. Also, mine don't do slim jims well. Too much pressure and it squeezes out the top. Would probably go with another if I were to do it over again. -
Am I the only one?
I don't cube the meat. Normally cut it into as big pieces as my Tor-Rey 12 can handle. Whether or not I get it back to almost frozen depends on the time constraint. Thanks guys, I was just curious. I've read alot about it and most everything you read says to cube, grind, season then stuff. This... -
Am I the only one?
Just curious if I'm the only one that seasons the meat before the grind? I make a few hundred pounds sausage a year and have never had a problem with it. I feel it gets mixed better. Typically I'll put all the meat in a tub (usually 50# batches) sprinkle the seasoning and mix it real well. Then... -
Weston 20lb Stuffer
Seems like I remember something about a new plunger coming out for it??? Can't find it if there is. When it bottoms out I end up with 2.5 pounds left over between the bottom of the stuffer and what's in the tube. I'll try the things mentioned above and let you know how it turns out. May also be... -
Weston 20lb Stuffer
Hello everybody! I'm have a Weston 20lb vertical stuffer. Had it for a few years now. It's been a good stuffer but the thing that bothers me is the left over meat in the bottom of the stuffer when the plunger bottoms out. I normally just package the leftovers or grill it on the spot. Just not... -
Fresh Batch of Sausage
Well......It's still a project in the works. I used a propane burner in the last smoker. Somehow lost the hose for it and didn't know it until it was time for some more heat. I had a electric element that wouldn't give me the heat I needed. I ended using a propane heater with the bottle outside... -
Fresh Batch of Sausage
Made a fresh batch. First round out of this smoker. Took an old commercial freezer and made it work. This is 100#'s. Could easily do 150 or more. Left side is venison and the right side was from a wild pig. -
A fattie stuffed with...another fattie
Man that looks good. Nice little heart attack all wrapped up in one. Been lurking for a while. Had never heard of a fattie before. Something from up North maybe? Going to have to try that! Thanks for the time and effort. -
Smoker Temp. Control
Thanks guys! All help is appreciated. I have 110 and 220 available. Anybody ever try to use a oven or stove top and it's temp controls? Been searching on the site and have many ideas. I like the smokedaddy. Thought about getting one of those for smoke and some kind of elect element for temp... -
Smoker Temp. Control
Hello all, I've been smoking sausage in an old freezer type smoker. Something I just threw together several years ago. I started with a couple electric hot plates then went to a propane burner in the bottom. This worked well but I didn't have the temp control I liked. So.......A few days ago I... -
Hello From Texas
Hi everybody! New to the forum. A little about me: I worked as a butcher in a small meat market when I was in high school (a long time ago). I've been using a bbq smoker for many years. I learned from my dad. Kind of a family tradition. We don't BBQ a lot but when I do it's usually good. I'm a...
