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Recommend me a stuffer - Page 2

post #21 of 29
Thread Starter 
Quote:
Originally Posted by mfreel View Post
 

I agree with Bear.  If you sit at 165, the things will never get done.  Gradually get to 180.  

 

As for your stuffer, one thing I've learned, and learned quickly, was to bolt the thing to a base.  For me, I drilled holes in my deck rail and I bolt it to that.  Really eliminates the frustration of trying to crank on sticks.  You might think about bolting it to a 1" piece of plywood that's about the size of a tabletop.  It will add stability and the thing won't wiggle all over the place.

 

I prefer LEM, but I don't recommend getting plastic or teflon gears.

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.

post #22 of 29
Thread Starter 

edit

post #23 of 29
Here's how I mount my stuffer to the counter

http://www.smokingmeatforums.com/t/229987/the-sausage-board
post #24 of 29

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.

post #25 of 29

Lookin Good!!!  

Points!  PDT_Armataz_01_37.gif

post #26 of 29
Thread Starter 
Quote:
Originally Posted by tjmitche View Post
 

Lookin Good!!!  

Points!  PDT_Armataz_01_37.gif

thanks brother! they taste good too. What should I add next time for more heat?

post #27 of 29

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.

post #28 of 29
Quote:
Originally Posted by ol smoky View Post
 

I pulled them at 150. some were 151-153 using thermapen. the texture is good. I think they are plenty dry, but still moist, Maybe the NFDM I added? I like the flavor, it's the seasoning from sausage maker. I made 5lbs hot and about 3lbs regular because that's all I got out of the stuffer before it was pretty much unusable. next time I would like the hot ones to be hotter. what do you guys add to raise the heat? red pepper? how much per pound?

 

 

Those look real nice from my house!!Thumbs Up

 

Mighty Tasty!!:drool--------------:points:

 

 

Bear

post #29 of 29
Quote:
Originally Posted by ol smoky View Post
 

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.


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.

DSC01931.JPG

 

Side View--Note space under, for sliding any kind of paper you might want to drop the sausage on:

DSC01933.JPG

 

Business end view:

DSC01935.JPG

 

 

Bear

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