I think it moving around definitely added to the problem. It was clamped to the table using the clamps they supply, but it was outside on a patio table that was not very stable and flexing a lot.
Recommend me a stuffer
- Thread starter ol smoky
- Start date
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Here's how I mount my stuffer to the counter
http://www.smokingmeatforums.com/t/229987/the-sausage-board
http://www.smokingmeatforums.com/t/229987/the-sausage-board
mummel
Master of the Pit
The stock clamps that came with my LEM clamp right onto my kitchen counter (stuffer tube runs parallel with the counter's edge). Works perfectly.
tjmitche
Smoke Blower
thanks brother! they taste good too. What should I add next time for more heat?
Lookin Good!!!
Points!
tjmitche
Smoke Blower
On the batch we did last week I added red pepper flakes to half the batch. Honestly we eye balled the batch while the half we were using was in an LEM lug. I spread it out and started sprinkling. I basically put enough in there until it was all covered with a similar distribution of what I'd put on a slice of pizza to heat it up. Then mixed like crazy, added a little more for good measure.
The original mix I was using was called sweet and spicy and there was a whole like more sweet than spicy. The half we added the pepper flakes to obviously tastes similar but it finishes with a good kick. For my next batch I plan on using a good scratch recipe that I find on here. I also want more heat from the get go even tho the red pepper flakes help a ton.
Next up tho for weekend is gonna be a batch of Venison jerky.
Slicing and seasoning tonight hopefully, then into the smoker Saturday.
The original mix I was using was called sweet and spicy and there was a whole like more sweet than spicy. The half we added the pepper flakes to obviously tastes similar but it finishes with a good kick. For my next batch I plan on using a good scratch recipe that I find on here. I also want more heat from the get go even tho the red pepper flakes help a ton.
Next up tho for weekend is gonna be a batch of Venison jerky.
Slicing and seasoning tonight hopefully, then into the smoker Saturday.
Below is how I mounted my Stuffer.
I used a cut-off from a Thick Maple Butcher Block Top. I used to give pieces like this away with Kitchens I manufactured & installed.
All you have to do to remove the whole thing is remove the top 4 nuts.
I used Stainless Steel bolts, nuts, and washers. Counterbored the bottom of the butcher block, so the bolt heads don't touch the counter top.
The bolts will stay right in place for when you put it back on after washing. Just drop it on & spin the 4 nuts.
Side View--Note space under, for sliding any kind of paper you might want to drop the sausage on:
View media item 270139
Business end view:
Bear
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