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Any thoughts on this grinder/stuffer??

Discussion in 'Sausage' started by smoke_chef, Aug 30, 2010.

  1. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    I have no experience at making my own sausage but I want to learn. I've been looking at Bass Pro, Cabela's, LEM's site, ect... This grinder/stuffer seems to be going for a good price but and seems to be good quality. I've how important it is to have metal gears/auger. It has a warranty. It's from a top rated seller. It all seems to add up.


    Also... is this everything I need (plus casings of course) ? I grind up the meat, add the spices, then put on the filler attachment and fill the casing. That's pretty much it. Right?
  2. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    I think that may be the same one ShooterRick has hopefully he'll see this and tell you if not send him a PM and he can tell you and would be willing to give his thoughts. Some people use the grinder to stuff with but most of us at some point buy a separate vertical stuffer. You can start off stuffing with the grinder and see how you like it and then add the stuffer at a later time. I think a lot has to do with how much sausage your making at one time.
  3. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    I am with Piney on this - the issue for me is how fast the thing stuffs - my wife and I have a hard time keeping up with the hand crank as newbies so I cant even imagine what it would be like with an electric and trying to stuff the meat into the stuffer and handling the end product at the same time
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    metal gears and auger are a must, as it is easy to strip these out.  I've even stripped the inexpensive metal models -- right in the middle of processing 2 bison last New Years!  What a PITA that was!  [​IMG]   I guess its like any tool or optics: buy the best you can afford.
  5. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Thanks for the input guys. I'm looking forward to this new aspect of smoking.
  6. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now I have found that the grinder from Northern Tools have metal gears also. If you have one of them around you, you might want to check them out to.
  7. matts

    matts Smoking Fanatic

    These little ones work fine for small grinds.  But are slow for stuffing.  If you just doing a couple links at a time then they work fine.  but if you are doing a large batch then it will take forever.  We have a 1hp cabelas grinder and it even takes forever stuffing.  Then again it all depends on what size stuffing your doing.  your standard 1 inch brat size stuff will be what this is for.  Anything smaller will take longer and anything larger will take longer.  Either way, it's not very fast at all.  You can find a small 5lb press and be a lot happier with it.  But since you are just starting out, try this as a stuffer.  If you decide you want to keep stuffing, you will want a real stuffer.
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


    I think you'll be dissapointed with the electric grinder and using it to stuff . Slow Slow Slow with stuffing. I would invest in a 5lb vertical stuffer. Heres one from NT for $99    http://www.northerntool.com/shop/tools/product_200308623_200308623

    Then I would  find a # 12 or larger hand crank grinder from craigslist or at a yard sale at a good price and start from there. Then if you start making larger batches you could upgrade to an electric grinder.

    This is what I would do.

    I've been making sausage almost 20 yrs

    Good luck
  9. chainsaw

    chainsaw Smoking Fanatic

    We got a 5lb verticle & a grinder. I noticed the tubes that came with the grinder were much shorter than the stuffer tubes, so less casing would fit on it.

    The first time we ground two butts and stuffed them all the same day. Lot of learning curve, especially the casings. Now I like to grind one day and season, and stuff the next day.

    Much less to tackle and there is the clean up of the units as well. Also remember you can just make patties if you don't want to mess with casings.

    Good luck!
  10. matts

    matts Smoking Fanatic

    Oh thats the best part.  When we are doing summer sausage and salami, we always fry a bunch of patties up for lunch.  mmmmmmmmmm
  11. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Wow... awesome feedback everyone. I really appreciate it. I look forward to posting q-view of my sausage sometime in the near future.
  12. princess

    princess Smoking Fanatic

    I love love love my vertical stuffer...


    For less than $100, I can do 5lb manually turning that crank FASTER than I could with my old outdated electric Oster.  ::cheers::

  13. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I have the same grinder.  Probably have put 500lbs of meat through it altogether.  I usually make sausage in 20lbs batches.  I have used this grinder for some time so let me give you some info.  I only grind on low speed as that is as fast as I can feed the hopper.  Also all parts you see that are silver are not stainless but chrome plated.  That means care should be taken not to use metal utinsels.  Use wood or plastic.  Also that means if you do not dry after use and clean up those parts will get ugly fast. 

    I have used it to stuff also but:  More than 5lb with any grinder as a stuffer is a pain.  You cannot get the texture for some sausages because you are grinding again and running through an auger more than with a dedicated stuffer.  Andouille is an example of a sausage that you want large pieces of meat in.  Not possible to do well with a grinder alone.  Clean up is more difficult do the the smearing of fat in the grinder. 

    Tips that may help.  Buy a cheap foot controller that is single action.  Foot on it grinds foot off it stops.  Can be had for about 15 bucks and will free up a hand.  As soon as you can get a dedicated vertical style stuffer with a 15lb capacity.  Remember that if the tank capacity says 10lb or 15lb it will only  hold 9 or 14 lbs respectively.  This is due to the space the plunger needs to get down far enoeph to seal.

    I have had no problems with my Northern Tool/Gander 15lbs stuffer and cost about 165.00.  The plastic tubes work for me and until they go bad I am not worried about SS tubes.  Casings can be had in Natural or Calogen but I prefere natural hog casings as they link nicely and I have less blow outs.  If you choose Calogen PM me a address and I will send ya some to try.  I just dont like them but many use them.  Learn how to handle casings before you start and have an idea of what you need to do with them to prep. 

    Not everything but I hope a helpful start

  14. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Shooter... awesome info. It's great to get feedback from someone that has the same unit I'm looking at.

    Good advice from all above. I love this site. So many helpful folks!!

    Thanks to all.
  15. princess

    princess Smoking Fanatic

    I agree, bigger is better with a stuffer, but make sure you have room for it!  My 5lb stuffer has dedicated space and is bolted to a countertop in my basement. I would not have been able to do that with a 15lb stuffer.  I have found that if it is out, I will use it. If I don't "see" it every day, it'll just not get used as often.

  16. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

  17. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Princess is correct.  You have to take the room you have into account.  For me room is not a problem and since I make sausage on a as need basis, (when I am out I make)  I simply clamp mine to the countertop and go.  You selected a 350 watt grinder I think.  Looks well made but don't push it to fast.  Grinding for me is the least time consuming of all the proceedures considering I turn natural casings inside out when rinsing them.  Enjoy! 
    Last edited: Sep 6, 2010
  18. princess

    princess Smoking Fanatic

    Ooohhh! You gonna LOVE it!!

    I *just* ran mine this morning (I am working on a post with HUGE Q-View) and it was like a dream. I swear, it is the sexxiest piece of kitchen equipment I own. [​IMG]   My only concern... My big bowls will not fit under the grind output. If I were using it as a stuffer too, I'd not mind, but I stuff separately. I had to use low bowls and just dump them into the big bucket as it got full.

    Next time? I may grind off the end of the counter into the big bucket on a chair or something...

    No smear, no waste, just hummed away and made some gorgoeus ground. Pics coming soon, watch my threads!


  19. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    I can't wait to see the Q-view you mention!!! And love that you refer to a peace of kitchen equipment as sexy. [​IMG]