#10 LEM Motorized Stuffer

[SmokinEdge]

Been playing with this. After a long time of manually stuffing sausages this thing is a bit of a learning curve, it’s stupid fast. I’m liking it though.

 

[DougE]

Maybe getting a refresher in tying off blowouts?

 

[smokerjim]

Nice, that should make things easier

 

[SmokinEdge]

Things I like about the stuffer:
1) Can do 4 Kg batches
2) Has auto stop at bottom, auto return with auto stop at the top.
3) Has foot pedal control. If you stop the process (foot off pedal) the plunger auto backs off just a skosh to stop the flow.
4) They include 4 stainless tubes that are long. From 3/8” dia. up to 1 1/4”.

It is a two hand job, one to hold the casing at the tube and one to pull the casing away.

Maybe getting a refresher in tying off blowouts?

Yup had some struggles with that at first. And btw, I wouldn’t recommend anyone get an electric stuffer and use the “Home pack” of casings. They have more nicks in them and this thing will show you where the nicks are and now. Full hank casings only.

Nice, that should make things easier

Thanks Jim. I agree, but still have to get over that learning curve. It’s a different and faster process than manual, but a welcome one. Takes longer to load the can and install the casing than stuff the contents, it’s wild.

 

[Winterrider]

) Has foot pedal control. If you stop the process (foot off pedal) the plunger auto backs off just a skosh to stop the

That would be a great option. My ole school motor, ya have to quick hit reverse if you get a blowout or something. They sure make it easy for 1 person sausage making though.

 

[flatbroke]

Nice stuffer. I have been wanting one also but…. Someday I suppose.

 

[Apriliamille]

snip....

Yup had some struggles with that at first. And btw, I wouldn’t recommend anyone get an electric stuffer and use the “Home pack” of casings. They have more nicks in them and this thing will show you where the nicks are and now. Full hank casings only.

... snip

are you talking about the home packs from The Sausage Maker? I have some these home packs and just had a really bad experience stuffing Hungarian sausage. I think i had more blow out meat than my stuffer had in the hopper

 

[DougE]

are you talking about the home packs from The Sausage Maker? I have some these home packs and just had a really bad experience stuffing Hungarian sausage. I think i had more blow out meat than my stuffer had in the hopper

The hanks from TSM are fine, but I didn't much care for the "home" packs

 

[SmokinEdge]

are you talking about the home packs from The Sausage Maker? I have some these home packs and just had a really bad experience stuffing Hungarian sausage. I think i had more blow out meat than my stuffer had in the hopper

Home pack casings that come packed in dry salt and will stuff around #25 are a major headache. They can be workable with some prep and time but they are bad in general, not good for the newbie and not usable by a novice.

 

[DougE]

Home pack casings that come packed in dry salt and will stuff around #25 are a major headache. They can be workable with some prep and time but they are bad in general, not good for the newbie and not usable by a novice.

I started with home packs and have since gone to buying hanks. Much better quality casings and much easier to work with, provided you store them according to Joe's method.

https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/

 

[Apriliamille]

Home pack casings that come packed in dry salt and will stuff around #25 are a major headache. They can be workable with some prep and time but they are bad in general, not good for the newbie and not usable by a novice.

sigh... well Im definately a Novice, and this entire time (short time for me since I started in April) i was puzzled at the various you tube videos where people were just hammering through casings and i thought "huh must be nice to be sponsered and get the cherry picked" man another thing learned today and i was sure wrong. As i have been planning sausage, i plan a week ish out and order a home pack so its here the day or 2 days before i plan to do stuff. just like the hungarian i made today and the andoullie smash up im doing tomorrow. the home packs were delivered Tuesday.

But Im sure ill post up the process and end product including my pitfalls, i dont embarass easy. anyhow, the Hank is what i will order when i run out. I cant justify binning them as some of them in the home pack worked and some didnt and i just tossed the blow outs back into the stuffer

 

[SmokinEdge]

sigh... well Im definately a Novice, and this entire time (short time for me since I started in April) i was puzzled at the various you tube videos where people were just hammering through casings and i thought "huh must be nice to be sponsered and get the cherry picked" man another thing learned today and i was sure wrong. As i have been planning sausage, i plan a week ish out and order a home pack so its here the day or 2 days before i plan to do stuff. just like the hungarian i made today and the andoullie smash up im doing tomorrow. the home packs were delivered Tuesday.

But Im sure ill post up the process and end product including my pitfalls, i dont embarass easy. anyhow, the Hank is what i will order when i run out. I cant justify binning them as some of them in the home pack worked and some didnt and i just tossed the blow outs back into the stuffer

Are they soaking in water now? If not, get them into water and flush the inside too if you can. If you place them in a small Tupperware type bowl with clean water add some baking soda so they can start Velveting, this will help a lot in softening the cases to help you work with them. Do this now if you can.

Next we need to talk about the feel or texture of your meat mix before you load into stuffer.