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Has anyone built or have plans for water sausage stuffer?

post #1 of 42
Thread Starter 

Updated:  I have it built and operating now .. end of this thread ... pictures.

 

 

I am tired of messing with the grinder attachment to stuff the sausage. I make only small amounts so never invested in a real one, but the grinder setup just ruins the texture of the meat.

I have searched Google but can't come up with plans or a reasonable "how-to" so I can make my own? From what I've seen I would need a piston of sorts but I only have basic hand tools and a drill press.

Anyone out there have anything to get me started? I only need a 5-10# unit max and want to run it on the water pressure from the sink.

Thanks


Edited by rexlan - 5/26/12 at 9:08am
post #2 of 42

rexlan, morning and welcome to the forum.....   Glad you stopped in..... 

 

There are many members willing to help and answer your questions....

 

If you decide to go a different direction, other than build your stuffer, here is the stuffer I have..... It works well... I have no complaints....  Dave

 

http://www.grizzly.com/products/5-lb-Sausage-Stuffer-Vertical/H6252

post #3 of 42

PM Nepas, he has a buddy that has plans and parts for making a water stuffer. It's a bit pricey so I went with the 5 lb vertical stuffer from Northern Tool. I used to use the grinder attachment and stuffing horns on my KitchenAid and it was ok when I was doing 15-20 lbs of stuffed sausage a year. I do about that amount every other month so I switched to a stand alone grinder and the stuffer.

post #4 of 42
Thread Starter 

Thanks for the prompt replies!

 

I would like to make my own and use the sink water pressure.  I'm guessing that a piston is needed and would require machining which would make the cost prohibitive.

 

I will try to PM Nepas if I can find his information.

 

Thanks again
 

post #5 of 42

 

Quote:
Originally Posted by rexlan View Post

I am tired of messing with the grinder attachment to stuff the sausage. I make only small amounts so never invested in a real one, but the grinder setup just ruins the texture of the meat.

I have searched Google but can't come up with plans or a reasonable "how-to" so I can make my own? From what I've seen I would need a piston of sorts but I only have basic hand tools and a drill press.

Anyone out there have anything to get me started? I only need a 5-10# unit max and want to run it on the water pressure from the sink.

Thanks

 

Kirby Campbell builds a great water stuffer. He's built them for quite a growing number of sausage-makers. Many on this forum (Nepas & others) as well.

He'd be my 'go-to' guy about building an efficient & effective hydro-stuffer. He builds the whole thing or a few of the components—depending upon how much the client wants to do. Good guy. Contact:  kirby_campbell@yahoo.com

 

I've been using this 12lb Kirby cannon for a while. I'm now 'upgrading' it to a bigger (17lb) cannon & hope to add a foot-control switch to make it a hands-free operation.

OUTSIDE.jpg

Mort_cannon_lg.jpg

Kielbasa_fresh.jpg

post #6 of 42

Cougar is spot on-Kirby is the guy that Nepas hooked me up with-I just couldn't remember his name (had a senior moment).

post #7 of 42
Thread Starter 

 

Quote:
Originally Posted by Couger78 View Post

 

 

Kirby Campbell builds a great water stuffer. He's built them for quite a growing number of sausage-makers. Many on this forum (Nepas & others) as well.

He'd be my 'go-to' guy about building an efficient & effective hydro-stuffer. He builds the whole thing or a few of the components—depending upon how much the client wants to do. Good guy. Contact:  kirby_campbell@yahoo.com

 

I've been using this 12lb Kirby cannon for a while. I'm now 'upgrading' it to a bigger (17lb) cannon & hope to add a foot-control switch to make it a hands-free operation.

 

 

 

That's an impressive looking unit and exactly what I had in mind ... just a little smaller.  I generally run 3-5# batches but make about 5 different things.  I will send him an email.

Thanks

post #8 of 42
Thread Starter 
What is the pipe diameter of this unit? Looks like maybe 3" Does it use a double O-ring or a single? Is it hard to load the raw sausage?
post #9 of 42

If you have all the tools to make one go for it.

 

Yes there is a double O ring on the piston.

 

I cant speak for Kirby if he sells the plans to anyone.

 

 

Here is my stuffer with a 5 and 10 lb main tube and assortment of nozzles.

 

ws4

 

 

ws1

 

ws3.

 

 

ws5.

post #10 of 42
Thread Starter 

That is an impressive looking setup.

I emailed Kirby and got his information yesterday.

 


 

post #11 of 42
Does he sale these?
post #12 of 42

 

Quote:
Originally Posted by michael ark View Post

Does he sale these?

yes he does.

 

He'll build as much as or as little as you want. Cost is reflective of that. Some assembly required.

I had him manufacture most of the critical pieces that required careful fitting and precise tolerances, and I picked up a number of the pieces (connections) myself & did the final assembly.

In Nepa's photos above you can see the whole enchilada: the cannon, ram, plunger, range of stuffing tube sizes.

You also will notice that Nepas' stuffer is the reverse (mirror-image) of mine. Since I'm a lefty, I asked Kirby to orient it so it was opposite of his conventional set-up. Since it all mounts to one platform, its easy to move & store, too.

 

Some of the ones Kirby builds are HUGE. Makes my old 12-pounder look puny....biggrin.gif

 

Connections_back.jpg

 

Prior to painting the base with water-proof enamel:

BackView_board.jpg

post #13 of 42

I will vouch for Kevin. Kirby makes a quality stuffer and it's very easy to use.

I don't have pic's of mine assembled, but it is assembled and working. Great tool! icon14.gif

post #14 of 42

First I've heard of Kirby, I have a Dakota Sausage Stuffer that I'm pretty happy with, although it is smaller (~9 lbs.) then those shown.

 

http://www.dakotahsausagestuffer.com/

 

It looks to me like the only part that would require any machining would be the groves for the O-rings on the piston.

post #15 of 42
Quote:
Originally Posted by JNorth View Post

First I've heard of Kirby, I have a Dakota Sausage Stuffer that I'm pretty happy with, although it is smaller (~9 lbs.) then those shown.

 

http://www.dakotahsausagestuffer.com/

 

It looks to me like the only part that would require any machining would be the groves for the O-rings on the piston.

Kirby is just a regular guy, not a company.

post #16 of 42

I think the couple that makes the Dakota stuffer in North Dakota look pretty regular, too.  On the Dakota, the meat chamber is made of clear PVC and allows you to see how much meat is left. To mine,  I added a foot pedal made out of a medical type water control pedal.  They are readily available on the net.  I would highly recommend a pedal control on either stuffer discussed here, it really frees you hands and allows a much faster stuff.  Either one of these water stuffers is a big improvement over the crank style stainless steel piston stuffer or a grinder attachment. These water stuffers are basically smaller versions of the 100 lb hydraulic ones they use in grocery stores and other professional uses.  I have used all types of stuffers, and I really like my water hydraulic stuffer so much more.  I can stuff 50 lbs in about an hour, by myself, and my stuffer has a 10 lb capacity.  I do have to say that a 17 lb version sounds interesting. 

post #17 of 42

OK, the "Dakota" stuffer is made in Idaho, not North Dakota, I stand corrected. That's what happens when we "ass u me"

post #18 of 42
Thread Starter 

Great information.  I now think I want to make mine with a 3" pipe and not the 4".  It just seems too big for my needs even though I could just make it shorter.  The 3" one would easily hold 6-7# and that is really about all I want to do of one item at a time.  The bigger stuff like Salami does not really need to use the stuffer.

post #19 of 42

Those Kirby units are a thing of beauty.sausage.gifDakotah 4kg unit here $299 + $20 to ship OUCH. I think they are $150 ish in USA. Otherwise its Italian at $350 & up or chinese copies. Few deals on offer around me because its salami season on the horizon & the Italians will be getting ready breaking out the gear they have owned for years hoping it will go round for  just one more season only to find there arent parts for the machine that came here in 1955.biggrin.gif

post #20 of 42

Always (TRY) To use a stuffer when making smoked and or dry cured sausages or salamis. Air pockets in the meat can cause spoilage and you wont know it until you get sick

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