Here is my latest beef stick (pepperoni)

Rich- said:

I really like the Dakotah sausage stuffer. I will add tho, that I do not use water to creat the pressure for stuffing, right from the start, my wife let me know just how much hell there would be to pay if I flooded the kitchen with water. Well kinda anyway.

I never ever used the water connection, right from the get go, I went to my local welding store, and bought a C0/2 cylinder and regulator, I then used existing nylon air hose and made up fittings to attach the air line to the stuffer. I did go to Home DePot and buy 2  brass water hose inline shut off valves and replaced the plastic ones that came with the stuffer.

I connect my air line to one of the connections on the stuffer, turn on the c0-2 tank, ajust the pressure to approx 20 PSI. When I'm ready to stuff, I turn on the valve that connects the air and stuff untill i am almost to the point I want to stop, I then shut the air off, put my fingers on the other valve and when I reach my stopping point, I open the lone v alve, release the pressure which stops the stuffing right then and there.

Ya have to understand that compressed air will continue to push the meat for a little bit and thats why ya open the other valve to release pressure and stop stuffing.

Rock bottom opinion, I love my stuffer, It is a 1 person operation, it is clean and dry, no fuss no mess.

By the way, I guess if you had a home air compressor with good clean filtered air, it could also be used, My old compressor pumps to much crud, thats why I went the c0-2 route.

Rich

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