5lb vs 15lb

[BandedDux]

I am looking at the LEM 5lb and the 15lb sausage stuffers. I would like to have the capacity of the 15lb, however I’ve read a few things that it is hard to stuff smaller stick size casings. Does anyone have any experience with 17 to 19 mm casings with the 15lb stuffer? Thanks!

 

[crazymoon]

BD, IMHO I would stick with the 5 pounder if you want to do smaller casings. I have both and never use the large one for anything small.

 

[checkdude]

I second that. I also have both sizes and use the smaller for the snack sticks and such.

 

[tallbm]

I am looking at the LEM 5lb and the 15lb sausage stuffers. I would like to have the capacity of the 15lb, however I’ve read a few things that it is hard to stuff smaller stick size casings. Does anyone have any experience with 17 to 19 mm casings with the 15lb stuffer? Thanks!

Hi there and welcome!

I do not have exact experience in a 15lb stuffer but I own a 10L stuffer which is about 22 pounds of capacity.
If i stuff on a tube that works for sheep casings (a little bigger than your dimensions) it takes an average strength adult human applying a ton of pressure to crank while another person feeds the sausage. I must clamp down the stuffer so it doesnt tip because so much force is being used to crank the sausage through the small tube.

With that said, its not an issue for 1 person using the large tube to fill grind bags or loose sausage and the larger the tube the easier it is.
I do a lot of link sausage and i do 20 pound batches so haveing a 22pd capacity machine is basically a must when doing 40+ pounds.
A 5 pound machine holds about 4 pounds in reality and if u are doing to do 15 pounds of sticks it is going to take 4 reloadings so u may as well do 16 pounds of sticks at 4 pounds a loading to maximize your efforts hahaha.

If doing sausage and doing larger amounts I recommend getting the larger stuffer and scheduling to have a 2nd person to help. If doing sticks and alone or anything alone the 5 pound stuff will work BUT it just takes way longer to keep reloading and working.

I hope this info helps :)

 

[daveomak]

Doing 4-5# batches says a lot for keeping the meat in the refer for each batch... A good food safety move... If each batch is the same spice profile, no cleaning between batches is necessary... Even if the spice profile was different, who would complain about weird tasting sausage...
I use the Grizzly 5# stuffer and there is less than 3 ounces left in the bottom of the stuffer, tube included...