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Cleaning Sausage Stuffer

post #1 of 17
Thread Starter 

Hi i just picked up an new LEM ultimate 10lb stuffer. Im extremely impressed with the quality but as far as instructions there is really nothing. Does anyone have this stuffer that nows how far to break it down to clean it? Im assuming remove the cylinder head and piston and sanitize everything else? Any imput would be appreciated.

Thanks

post #2 of 17

I'm curious too...I have only used Stuffing tubes on Grinders...JJ

post #3 of 17
wash in warm soapy water. towel dry then I use a sanitizer. to finish I spray everything with a silicone spray

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post #4 of 17
Thread Starter 
I can't submerge my entire stuffer though. Here is a picture d03650d7-0287-84d5.jpg

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post #5 of 17

Nice looking piece. 

post #6 of 17
the chassis I wipe down and sanitize. the canister and everything else I take out wash

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post #7 of 17
Thread Starter 
On yours does the rod that the piston rides on come out?

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post #8 of 17
Quote:
Originally Posted by countryrocker212 View Post

On yours does the rod that the piston rides on come out?
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Your plunger that has the o-ring around it should thread/screw clockwise on to the bottom geared/threaded shaft.

post #9 of 17
Deleted by SausageBoy!
Edited by SausageBoy - 3/10/12 at 10:28am
post #10 of 17
you shouldnt need to take the main shaft out.
post #11 of 17

Some good info here

post #12 of 17

Nice stuffer........ The only parts that need to be cleaned are the parts that come in contact with meat or your hands.. For parts that do not touch the meat like the base and upper part you can place saran wrap over it before stuffing to keep it clean so you wont have to wash it. Just remove the saran rap after stuffing and its stays clean. Most of the time you should only wash the canister tubes and pusher parts and handle.

 

When cleaning I use dawn liquid, Sanitizer is really not needed but if you prefer, use it and a clean, bleached light scour pad and a tooth brush to clean the equipment. Don't use that  old stinky dish rag or pad that's full of bacteria poo that's been sitting there........ It is very important to get all the nooks and crannies to get any residual meat out of the stuffer or grinder. I have seen people not remove the o-ring or the relief valve and just wash the pusher... This is not good. We talk about safe meat handling practices a lot but we don't talk about proper cleaning of our equipment. Through my years of making sausage I have seen improperly cleaned equipment with residual meat residue and is the cause of ( sorry but I have to say this ) diarrhea. Properly/thoroughly cleaned equipment will ensure your next sausage experience will be a pleasant one for you and your friends.

 

I also would recommend not lubricating your stuffer for storage. The lubricant will attract dust. Lightly oil the o-ring and run the pusher down into the canister and place a kitchen trash bag over the top of the stuffer or grinder and store.....

 

Joe

post #13 of 17
Thread Starter 
Alright thanks for all of the advice.

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post #14 of 17
Deleted by SausageBoy!
Edited by SausageBoy - 3/10/12 at 10:25am
post #15 of 17
Quote:
Originally Posted by SausageBoy View Post

I'm considereing purchasing the LEM 10lber.
I found it for $260 with free shipping at the link below....
Sounds like a good deal. $120 less than from LEM.
http://www.madcowcutlery.com/store/pc/LEM-Vertical-2-Speed-10-LB-Ultimate-Sausage-Stuffer-148p1970.htm


Nice sausageboy.... I 'm also looking in a 10, 11or a 15 lb stuffer.....

 

Joe
 

 

post #16 of 17

LEM has a factory refurbished 15 lb. for $239.99 and Northern Tool has a Kitchener 15 lb. for $229.99.

post #17 of 17
Thread Starter 
Yep thats exactly what i have and where i got it from. Great customer service and fast shipping.

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