Has anyone built or have plans for water sausage stuffer?

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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
Point taken.  I can usually get it pretty tight in the fiber casings.

I am still trying to source some nylon type material to make a piston from.  Seems this stuff is real expensive.  I don't know what Kirby uses for his.
 
Just got my new portable transfer pump (12 V) from Northern Tools and plan on installing it into my Kirby stuffer's drain line. Prior to this I was using a drill pump—which was pretty slow. According to Kirby, this set-up is MUCH easier, more efficient, and most importantly, FASTER, allowing for quicker draining and refilling of the stuffer tube.

Here's a partial illustration of how it gets incorporated into the set up.

fb27bcbd_newpump_kirby.jpg
 
Just got my new portable transfer pump (12 V) from Northern Tools and plan on installing it into my Kirby stuffer's drain line. Prior to this I was using a drill pump—which was pretty slow. According to Kirby, this set-up is MUCH easier, more efficient, and most importantly, FASTER, allowing for quicker draining and refilling of the stuffer tube.

Here's a partial illustration of how it gets incorporated into the set up.

fb27bcbd_newpump_kirby.jpg
Very well done.

I have yet to incorporate the pump with my KC
 
Very well done.

I have yet to incorporate the pump with my KC
Thx, Nepas. I'm excited at how this pump will help 'streamline' the KC stuffing process.

Along these same lines, Kirby is will be providing me with his generous assistance in getting the whole 'foot control' pedal installed.

With the addition of the foot control, it truly becomes a simple one-man operation with both hands free. I like that idea as whole lot!

Kevin
 
Thx, Nepas. I'm excited at how this pump will help 'streamline' the KC stuffing process.

Along these same lines, Kirby is will be providing me with his generous assistance in getting the whole 'foot control' pedal installed.

With the addition of the foot control, it truly becomes a simple one-man operation with both hands free. I like that idea as whole lot!

Kevin
I've thought about that a little and think I will try a washing machine valve with a DPST foot switch.  One way will add water and the other will drain water.  This would eliminate all of the valves.

If I had enough interest 10+ units I would probably be willing to do a controller with a small microprocessor and use a knob that you could adjust like a volume control on a radio to control the flow rate or a simple remote control like a garage door remote ... thinking on that still.
 
I finally got mine built and it works great.  I made the piston out of thin sheets but will turn one on a lathe as soon as I source the 2" thick material (affordable)  I will make up 10 of the pistons.

I made this proto-type in a 3" version and ran 10# of sausage today with it and I'll smoke it tomorrow.  At full stroke it left about 1Oz. of meat inside the cylinder.  I'll tidy that up a little and the final version will use a 4" tube.

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Pretty straight forward ... all standard PVC from Lowe's or Home Depot except for the piston.
 
I am a little late to this party, but can someone comment on what type of orings to use.

-Graham
 
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In terms of making a DIY version of this stuffer, I would forego making a piston and just purchase it from the vendor that makes the Dakota Sausage Stuffer.  Cost of the piston an o-rings is about $15.

I'm thinking of making one of these myself.  I'd like to design it using clear 4" PVC pipe but it's pretty expensive $25 per foot.  Does anyone have any idea where or how to get this cheaper? I'd like the stuffer to be able to handle 10lbs. Any idea what length of pipe I would need for 10lbs using a 4" OD?

smithmal
 
One of the things that originally drew me to this site were the threads on water stuffers...thanks for sharing all the great info, pics, tips, etc. This site garnished the best recommendations from Google.

Interested in making one of these for myself but had a few questions.

Can anyone give me a formula to calculate how much meat these would hold.  I know how to calculate volume of a cylinder but not sure what meat weighs per cubic inch/cm on average.  The reason I ask is I am interested in building a unit that can hold 25-35lbs.  Most of our recipes are for 25lbs. but we have one recipe for 35lbs. It would be nice to be able to run through a whole batch or maybe reload once in the case of our 35lb. recipe.  When we get together we average 200lbs. per session (this is for several families).

Has anyone tried to build one of these out of 6" PVC? I thought if I could build a 6"x24" that may be the ticket for me.  (Here is where I need that formula)

The other question I had is has anyone tried a threaded cap at both ends to make cleaning easier?  And what is the cleaning method for these units...just dish soap or do you bleach to sterilize?

I would likely start of with the valved application and if all goes well add bells and whistles (foot pedal, pump) later.

Thanks in advance for any input.
 
I am in the process of building a 6" stuffer. I tried the threaded pipe at the top and it didn't work for me. There are too many threads and when you get to the end of the meat, water runs by and ruins the last few lbs.

I am planning on cutting off the top threaded piece and ordering these parts from McMaster. The plastic pieces come in qtys of 8 so we could split the order if you want.

4881K241

4881K972

9473K89

Let me know (paypaltech at gmail dot com)
     
 
 
I am in the process of building a 6" stuffer. I tried the threaded pipe at the top and it didn't work for me. There are too many threads and when you get to the end of the meat, water runs by and ruins the last few lbs.

I am planning on cutting off the top threaded piece and ordering these parts from McMaster. The plastic pieces come in qtys of 8 so we could split the order if you want.

4881K241

4881K972

9473K89

Let me know (paypaltech at gmail dot com)
     
At $26 & $87 (each) per flange I'd say that is pricing me out of the build.

It seems to me you could resolve your problem by  making your piston longer so that it extends into the pvc pipe instead of bottoming out at the threads allowing water around the piston.

Our family has all the necessary equipment to make sausage in large quantities but its not at my house...I thought I could build this on the cheap if I want to make a batch on my own between our whole family sessions so it's really a luxury (second stuffer) that I'm not ready to spend much $ on.
 
That makes me wonder. What if i put three/four more bolts through the piston that pointed up. Then when the piston got to the top of the pipe (pre threads), the bolts would hit the cap. I mostly don't want to mess up the meat and could run the remaining though the smaller stuffer that we have.

Thoughts?
 
Buy one from Kerby ... already made and ready to go.
 
 
Buy one from Kerby ... already made and ready to go.
I'm new here and don't want to start any drama but telling me to buy a product doesn't really help with the questions I asked.  I don't think Kirby offers a 6" Cannon...I may be wrong.

rexlan, I see you built one so I'm not sure why you would discourage others from doing the same.  I think half the fun in these water stuffers is making them...and I have pretty much all the materials on hand since that is what I do for a living.

As I said, not trying to stir any drama up...I would greatly appreciate if you had some input on my questions regarding sizing & cleaning of these units since you have one.

Thanks.
 
You are right - no drama, but ... your wrong.

Actually I built several of them.  Much easier to buy it ... and cheaper.

Have a nice day
 
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