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OK , Best stuffer by far. - Page 5

post #81 of 95
Quote:
Originally Posted by Doug Kiser View Post

Thanks Dave, Found a Lem 5# er on sale 99$. Now what kind of meat ,ground pork butt or ground beef for snack sticks. Got a good recipe ?


I would get the Grizzly.... Save $15.... I'd bet Grizzly is the Manufacturer/Distributor for these stuffers.... I have been to their showroom in Bellingham.... I used to live there.... It was their first show room in the country.... I'd bet they sell to LEM... and all the other retailers...
Anyway, Dirt had problems with LEM when his stuffer "went" bad.... I would not buy from them because of the problems he had.....

About the recipe.... http://www.smokingmeatforums.com/t/230920/beef-sticks-21mm-with-leggs-116-money-shot .... These were pretty darn good......

http://www.grizzly.com/showrooms/wa

http://www.grizzly.com/products/h6252/parts

http://www.grizzly.com/products/5-lb-Sausage-Stuffer-Vertical/H6252
post #82 of 95


You all can buy whatever you want. Personally, I would never buy another piece of crap with polymer gears, no matter who makes it!

 

SMB


Edited by SMOKIN' BURT - 11/18/15 at 12:59pm
post #83 of 95
I deleted my stupid comment.... Dave
Edited by DaveOmak - 11/12/15 at 4:40am
post #84 of 95

Before I clamped my stuffer, my wife was holding it.  We took turns.  I was really surprised how much force the gears put out.  Thats the day I decided metal gears were the way to go.  But there is a whole lot less pressure on the gears if you clamp down the stuff properly.  Im sure both could would.  I just have more faith in metal gears thats for sure.

post #85 of 95
Quote:
Originally Posted by DaveOmak View Post


Yes, with ease... There are some steps that need to be taken... A small amount of water needs to go in the meat mix... Piston o-ring and meat container need lubrication... you are good to go... I made the tube in the picture... It's 12" long and 1/2" OD and 0.472 ID... Pushes really easily...
About the stuffer... I can't understand how anyone can break the gears... unless they bottom out the plunger or run it dry, or who knows...

FWIW, I have not seen a stuffer over 5#'s where they recommend you can stuff sticks with them... Usually, they do not recommend making sticks with a stuffer over 5#'s... Something to do with the diameter of the piston and the ID of the stuffing tube.... too much pressure is required and the stuffers can break...







Good Morning Dave,

sorry for the late timing on this But these sticks look great. are you pulling them from the smoker and cooling or are you putting them in a water bath first?

 

Tom

post #86 of 95


Dave...

 

About that stuffer horn you made for sticks... did you just use a piece of tubular brass and a flaring tool to do that and insert it into one of the regular plastic tubes like the size used for regular hog casing? I have not attempted to make sticks with my 15# SausageMaker stuffer because of concerns over pressure, especially since I've already had problems with the polymer gears in the past. I had a big Cabela's Jerky gun that I gave to my nephew a few years ago because I don't care for the texture of ground jerky. Now this thing came with a nozzle for making sticks but it wasn't anything you could slip a casing on as it was only a few inches long. I'm thinking maybe I could fab a longer tube for it with stainless tubing (my buddy has a flaring tool) and use that for sticks. Any thoughts or input?

 

SMB

post #87 of 95
http://www.grainger.com/product/Tubing-4EEH5?s_pp=false&picUrl=//static.grainger.com/rp/s/is/image/Grainger/4EEF9_AS01?$smthumb$

Share a few of the tubes.... Yes, a flaring tool and heat as you flare the end... not too much heat... get the brass up to about 4-500 to anneal it...

Sticks do not work well in any vertical stuffer over 5#'s... It's a physics thing... diameter of the piston vs. diameter of the tube... Takes WAAAAAAY too much pressure to force the meat through the tube... 5# stuffers is all that is recommended for making sticks....
post #88 of 95
I have the 5lb LEM stuffer that I got from amazon and it worked great but one of the stuffing tubes was broke that I didn't notice so after I used and cleaned it up I sent it back and they gave me a new stuffer. The new one has a few areas where the gears stick even empty so I used food grade sealant on it and that has helped but still does it. I would send it back but it's a pain in the a**. I've already put 150lbs of meat through it in about 2 1/2 months and no real problems other then it sticks on certain spots. Overall I'm happy with LEM products and would get them again.
post #89 of 95


Dave

Quote:
Originally Posted by DaveOmak View Post

http://www.grainger.com/product/Tubing-4EEH5?s_pp=false&picUrl=//static.grainger.com/rp/s/is/image/Grainger/4EEF9_AS01?$smthumb$

Share a few of the tubes.... Yes, a flaring tool and heat as you flare the end... not too much heat... get the brass up to about 4-500 to anneal it...

Sticks do not work well in any vertical stuffer over 5#'s... It's a physics thing... diameter of the piston vs. diameter of the tube... Takes WAAAAAAY too much pressure to force the meat through the tube... 5# stuffers is all that is recommended for making sticks....

 

Dave...

 

Thanks for your prompt response. I understand what you and others are saying about stuffing sticks with a larger volume vertical stuffer, that's why I've never tried to make any sticks in my S-maker 15 pounder. I've never tried stuffing anything smaller than hog casing with it because I think those polymer gears are JUNK period. That said... I have some good friends in the pipefitter/plumbers union that run stainless tubing for various jobs from time to time and end up with scrap lengths they can have if they want so I'll put the word out and bide my time until one of them can deliver me a length of 7/16 - 1/2" stainless I can fab a tube with for that jerky gun I mentioned. Personally, I would rather not use brass so I'll wait for a length of stainless from them or go buy it if need be. Also, I don't mean to be a PITA, but you never answered my question as to what you used to insert your homemade brass tube in.

 

I'd be willing to bet if someone inexperienced were to call SausageMaker and say, "I'd like to use your 15 lb. vertical stuffer to make snack sticks but I've heard that they don't work well for that application,. Can I use it for that?"... They would say, "Oh yea, they work great for that". Then the poor bstrd would be fighting with it or buying gears for it and not know why. LET THE BUYER BEWARE!!

 

SMB


Edited by SMOKIN' BURT - 11/13/15 at 6:58pm
post #90 of 95

I will say this,

 

I have a Weston #22 grinder that came with stuffing tubes (one being a 3/8 + or - ) tube that is a combination plastic horn and stainless tube. this is what I put on my stuffer when making sticks.

 

I also have a Weston (metal gears)  11# vertical stuffer and the tubes are interchangeable  . It has a air release valve that I keep well lubricated with silicon spray so all works great. once I am done I clean everything then spray with a silicone food grade spray , then pack away for the next adventure

 

I have stuffed many sticks off that vertical stuffer through the small horn with the common sense that it has to be done slow any easy. I do not know how many pounds I have stuffed (two Kids) but the equipment has not failed me.

 

in my opinion the problem with stuffing small sticks is having the right gear, not so much how much it holds.  if you have metal gears you can be more aggressive (why?) , this is our hobby, have fun, slow and enjoy). all staffers will work if you give them the time to do what is required.

 

 

Tom

post #91 of 95
SMB, evening... I flared the end of the tube and stuck it in the small stuffing tube.... Anneal the end of the brass as you flare it so it won't split....

From a thread of mine....

It cools quickly... Anneals at a low temp also... flare a little... heat.... flare a little.... heat.... You do not want it to work harden and split... Heat only the top 1/8" with a pencil torch to about 700 deg for 1-2 seconds while spinning the tube... dip in water to stop the heat migration down the tube... flare.... repeat... be sure to get a brass tube that fits the flaring tool.... Dave
post #92 of 95


Thanks Dave...

 

I understand the reason for annealing and it appeared as though you used the end of a plastic stuffer horn for the pilot. I just wanted to verify that. I still think I can have a stainless tube made up... just have to put the word out and see what the boys can do for me. It's great to have friends in the trades because when I need something made, they have a lot of resources available to them that common Joe's like myself don't have access to. About ten years ago, some tin knocker friends I have made me an awesome stainless steel tray for my big Hobart grinder. It'll easily hold 60-70 lbs. of meat if I want to grind it all.

 

SMB

post #93 of 95
Quote:
Originally Posted by SMOKIN' BURT View Post


Thanks Dave...

I understand the reason for annealing and it appeared as though you used the end of a plastic stuffer horn for the pilot. I just wanted to verify that. I still think I can have a stainless tube made up... just have to put the word out and see what the boys can do for me. It's great to have friends in the trades because when I need something made, they have a lot of resources available to them that common Joe's like myself don't have access to. About ten years ago, some tin knocker friends I have made me an awesome stainless steel tray for my big Hobart grinder. It'll easily hold 60-70 lbs. of meat if I want to grind it all.

SMB


I thought about stainless.... I can even weld it with my TIG machine.... but I considered what caused the problems with stuffers.... FRICTION from pressure... The brass tubes I found have a 0.014 wall... The ID is HUGE compared to other tubes for stuffing snack sticks... Check out stick tubes versus the brass tubes I found...... just sayin'.....
post #94 of 95
Quote:
Originally Posted by DanMcG View Post


Thanks for the review HT, I've been thinking about pulling the trigger on the very same unit.


you are welcome...be sure to get some food grade silicone spray, I use it on the gasket and lightly spray the inside of the stuffer before each use.

post #95 of 95
Quote:
Originally Posted by DaveOmak View Post

http://www.grainger.com/product/Tubing-4EEH5?s_pp=false&picUrl=//static.grainger.com/rp/s/is/image/Grainger/4EEF9_AS01?$smthumb$

Share a few of the tubes.... Yes, a flaring tool and heat as you flare the end... not too much heat... get the brass up to about 4-500 to anneal it...

Sticks do not work well in any vertical stuffer over 5#'s... It's a physics thing... diameter of the piston vs. diameter of the tube... Takes WAAAAAAY too much pressure to force the meat through the tube... 5# stuffers is all that is recommended for making sticks....


you are so right on that. Unless you add water to make it flow easier, and I don't like to do that because extra water is a breeding ground for bacteria then takes longer to cook out. You fill that big stuffer full and use a small tube it usually will blow out the gasket at some point due to the pressure being applied, but it sure works good on everything else. I think I recommend only filling the big stuffer half full then put a towel in a plastic bag over the meat so you can have the travel distance on the ram to push almost all the meat out.

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