LEM 5# Sausage Stuffer

link · Dec 20, 2016

Hello guys,

I have been reading posts about making sausage and the tools needed to do so. I have a small grinder (to start) but I wanted a stuffer. I recently got some money for my birthday so I figured now was the time.

I went to Gander Mountain today and was going to purchase their 5# unit but I remembered reading that LEM was a more solid unit (metal gears). I know this is opinion and some may like the Gander Mountain unit as well.

So the GM unit was $99.00 and the LEM was $155 I was ready to buy the GM one and realized I had a $20 off of a #100+ purchase in my e-mail. So I went with the LEM.

20161220_131714_resized.jpg

link
Dec 20, 2016

I hope this was a good choice. So what does one do to start easy with this? Any help on casing I should get would be helpful. Thanks

Link

SmokinAl · Dec 20, 2016

I have heard that LEM has terrible customer service.

But the good news is that it's a very well built stuffer and you probably won't need customer service.

I have had mine for several years & haven't had a problem with it yet.

For your first try at sausage I would try some fresh sausage like Italian, or Chorizo.

Stuff them in 32-35 mm hog casings.

I get mine from The Sausagemaker.

Here is a good read on handling the casings.

http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings

Good luck!

Al

dirtsailor2003 · Dec 20, 2016

Add lots and lots of water!

All Joking aside, don't add lots of water. Use what the recipe calls for.

Breakfast links are a good place to start. Look up Fassets (Pop's) recipe. Get yourself a pork butt and grind it up. Mix and stuff.

As for casings natural is best and Al posted the link on how to use them.

If you want for ease try collagen. They are pretty forgiving but not the same texture wise as natural.

Make a board that you can mount your stuffer to. I have a thread here somewhere that has mine. Size it so you can clamp it to your work station.

Having an extra set of hands is nice but not needed. Don't worry about linking or coiling. You can do that after stuffing. Leave one end untied and work from the tied end towards the untied end when linking. If you over stuff the extra meat will work its way to untied end. This will lessen your chance of blow outs if you over stuff.

whistech · Dec 20, 2016

Congratulations on the new stuffer. I have one of the 5 pound LEMs and it has worked well for me.

dirtsailor2003 · Dec 20, 2016

Here's the sausage board link, Link!

http://www.smokingmeatforums.com/t/229987/the-sausage-board

link · Dec 20, 2016

Thanks for the Info guys! i will do some reading and give it a try.

Link

BGKYSmoker · Dec 20, 2016

dirtsailor2003 said:
Add lots and lots of water!

All Joking aside, don't add lots of water. Use what the recipe calls for.

Breakfast links are a good place to start. Look up Fassets (Pop's) recipe. Get yourself a pork butt and grind it up. Mix and stuff.

As for casings natural is best and Al posted the link on how to use them.

If you want for ease try collagen. They are pretty forgiving but not the same texture wise as natural.

Make a board that you can mount your stuffer to. I have a thread here somewhere that has mine. Size it so you can clamp it to your work station.

Having an extra set of hands is nice but not needed. Don't worry about linking or coiling. You can do that after stuffing. Leave one end untied and work from the tied end towards the untied end when linking. If you over stuff the extra meat will work its way to untied end. This will lessen your chance of blow outs if you over stuff.

disco · Dec 21, 2016

I love my LEM!

Disco

daveomak · Dec 21, 2016

Use Crisco, Lard or some edible lubricant to lube up the o-ring, plunger and canister... that will make it easier to crank out meat... lube it up well and you will be happy...

dward51 · Dec 21, 2016

From the photo on the box, it looks like they have changed their design. The gear assembly looks like it's enclosed now and the gear assembly is on two round rounds instead of the flat stock frame they used to have.

Also, DaveO is right about lubricating the o-ring and canister interior. I found some food grade grease in a tube at the local cooking specialty shop (oddly enough it's made by Loctite), Anything that lubricates and is food safe will work.

Here is a photo of the new frame and gear housing style. Looks like the new model number is 1606 (old one was 606).... Let us know how it works as I don't think I've seen a review of this style yet. Also is there a grease fitting on that gear housing? It did not look like it in the limited number of photos I saw.

1027938_L1.jpg?interpolation=lanczos-none&downsize

dward51
Dec 21, 2016

This is the "old" style model 606 frame.

81F4z7K0ggL._SL1500_.jpg

dward51
Dec 21, 2016

SmokyMose · Dec 21, 2016

I have a Gander Mountain that looks EXACTLY like the LEM in dward's bottom picture, except it says Gander Mountain on it instead of LEM. I believe LEM makes them all and they just put different names on them. I've had no problems with it, nylon gears and all, but I don't do massive quantities. Just stick to whatever water the recipes call for and you'll be fine.
I found some suction cup feet at Weston.com that work for me if you can't do the clamped board route.

IMG_1660.JPG

SmokyMose
Dec 21, 2016

PAM works to lubricate the plunger ring and stuffer tube and food grade silicone spray for the gears and shaft

About time you got around to sausage, link!

Dan.

BGKYSmoker · Dec 21, 2016

And an all Stainless Steel model.

lem5.jpg

BGKYSmoker
Dec 21, 2016

I use Pam on the O ring and dont store my O ring on the plunger in the canister as you can get a flat spot on the O ring.

Oh dont ask me how many stuffers i have.

hsp.jpg

BGKYSmoker
Dec 21, 2016

BGKYSmoker · Dec 21, 2016

SmokeyMose said:
I have a Gander Mountain that looks EXACTLY like the LEM in dward's bottom picture, except it says Gander Mountain on it instead of LEM. I believe LEM makes them all and they just put different names on them. I've had no problems with it, nylon gears and all, but I don't do massive quantities. Just stick to whatever water the recipes call for and you'll be fine.
I found some suction cup feet at Weston.com that work for me if you can't do the clamped board route.

IMG_1660.JPG

SmokyMose

Dec 21, 2016

PAM works to lubricate the plunger ring and stuffer tube and food grade silicone spray for the gears and shaft

About time you got around to sausage, link!

Dan.

Great idea on the suction cup feet. Where did you find those.

pc farmer · Dec 21, 2016

nepas said:
And an all Stainless Steel model.

lem5.jpg

BGKYSmoker

Dec 21, 2016

I use Pam on the O ring and dont store my O ring on the plunger in the canister as you can get a flat spot on the O ring.

Oh dont ask me how many stuffers i have.

hsp.jpg

BGKYSmoker

Dec 21, 2016

Lem HAD steel gears? 5 lb model?

BGKYSmoker · Dec 21, 2016

c farmer said:
Lem HAD steel gears? 5 lb model?

That stuffer is bout 14 years old

pc farmer · Dec 21, 2016

nepas said:
That stuffer is bout 14 years old

So they went cheap like everything else today

SmokyMose · Dec 21, 2016

nepas said:
Great idea on the suction cup feet. Where did you find those.

www.westonsupply.com/suction-cup-feet

SmokyMose · Dec 21, 2016

Or just try Weston supply.com and go to grinders.

BGKYSmoker · Dec 21, 2016

SmokeyMose said:
Or just try Weston supply.com and go to grinders.

Thanks

I just ordered them.

dward51 · Dec 21, 2016

Well crud.... If LEM is changing out their model, I guess I need to order a set of 606 replacement gears while I can still get them. One of these days I will probably need to change out the nylon ones on my Northern Tool stuffer.

LEM 5# Sausage Stuffer

Smoking Fanatic

SMF Hall of Fame Pitmaster

Epic Pitmaster

Smoking Fanatic

Epic Pitmaster

Smoking Fanatic

Nepas OTBS #242

Epic Pitmaster

SMF Hall of Fame Pitmaster

Master of the Pit

Smoking Guru

Nepas OTBS #242

Nepas OTBS #242

Epic Pitmaster

Nepas OTBS #242

Epic Pitmaster

Smoking Guru

Smoking Guru

Nepas OTBS #242

Master of the Pit

Similar threads

Hot Threads

Featured A couple thick strips please!