Is there any other advantage or disadvantage to horizontal vs vertical? Seems most are vertical.
Bit the Bullet, Upgrading to 7 pound Hakka Stuffer
- Thread starter tallbm
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Not bad!
When the day comes for me to go motorized, I want to retire my manual 22 pound stuffer.
Hopefully within a 7-10 days I'll have a post of something going on lol.
Fingers crossed it all comes out well, I think it will definitely be edible and not far off from a final recipe. Would be nice to nail some of these on the 1st go round :D
Not sure, as I don't have a vertical but my horizontal empties almost totally out.
Ryan
As does my LEM 5# vertical (not even a decent patty left). The vertical stuffers with the elbow at the bottom are the ones that have more left in the stuffer after you get done.
okie sawbones
Meat Mopper
I used the LEM 5# for years. I upgraded to the Hakka 11#. Very pleased.
Still liking your vertical Hakka 7lb? I was debating the Hakka 7lb horizontal vs vertical.
This post swayed me towards the vertical:
www.smokingmeatforums.com
As for the elbow, they make those Walton's Stuffer Flusher eggs. That works, but I guess it adds another $20 to the cost, and it's one more thing to have to do.
This post swayed me towards the vertical:
Stuffers
I'm considering buying a stuffer. The horizontal stuffers look like they would be the most efficient and easiest to clean up. Small batches around 10 lbs or so. Pros and Cons of vertical vs. horizontal from some of you folks that have used them frequently would be appreciated. Thanks!
www.smokingmeatforums.com
As for the elbow, they make those Walton's Stuffer Flusher eggs. That works, but I guess it adds another $20 to the cost, and it's one more thing to have to do.
Oh yeah loving the 7lb vertical Hakka! It works well, and I can stuff hot dog size to 34mm size to ground meat poly bag size things by myself. No need for another human to help where one cranks and the other feeds casings.Still liking your vertical Hakka 7lb? I was debating the Hakka 7lb horizontal vs vertical.
This post swayed me towards the vertical:
Stuffers
I'm considering buying a stuffer. The horizontal stuffers look like they would be the most efficient and easiest to clean up. Small batches around 10 lbs or so. Pros and Cons of vertical vs. horizontal from some of you folks that have used them frequently would be appreciated. Thanks!
As for the elbow, they make those Walton's Stuffer Flusher eggs. That works, but I guess it adds another $20 to the cost, and it's one more thing to have to do.
I did not know about those Waltons stuffer flusher eggs! I am going to have to get me an order!
I usually just have use that extra bit of meat as my fun "reward" to cook up in a pan or on a grill after a hard day of sausage stuffing but they will work well for my big 21-22 pound stuffer as well which has more meat left over than the Hakka.
I may have to put in an order for them and some other supplies to justify $10 worth of shipping. I can never have enough cellulose casings. I wonder if there are any Walton seasonings that are like "the best out there" seasonings or items. They had 6 inch boning knives on sell for $8.99 each and great reviews talking about price point for the knife so might get one or 2 of those as well lol
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Just ordered the "stuffer eggs". I hadn't heard of those either. Thanks!
They kind of just look like hand therapy balls. They are all over Amazon.
For example:
I guess the one thing the Walton's have is they say they are food safe.
Oh damn. LOL. I guess those from Amazon are good too!
I think the other thing would be what hardness the Waltons ones are. I'm guessing you'd want a certain hardness for these.
Aside from the Walton's eggs I found these help me as well... especially going solo. They really hold the unit down to the counter. I put them in place of the rubber feet.
I just got mine and used this week. They don't seem sticky or tacky to me. Dry to the touch. Worked very well. When I almost bottomed out, I retracted piston and placed eggs on top of the outlet area, remashed it, they went into the hole.
Thanks. I'll try different ones from Amazon, and if I don't like the feel still will go with the Waltons.
So I just got my Waltons order in with the stuffer eggs set, 2 sets of suction feat, and an $8.99 boning knife (I figured why not, the reviews were good and wanted to take advantage of the shipping being the same hahaha).
Suction Cup Feet
I did not realize how BIG the suction cup feet were hahahaha. I got 2 pairs. 1 for my Hakka and 1 for my monster 10L stuffer since it has none.
If you decide you want the feet just know they are 3 inch in diameter and 2 inches tall to the part that the stuffer base will sit on.
Stuffer Eggs
The eggs are lightly sticky but not due to any adhesive or liquid on them but just the soft gel rubbery texture. They leave no reside on the hand.
Waltons 6" Boning Knife
The on sale Waltons branded $8.99 boning knife (6") seems fine. It feels a little more plastic than my Victornix 6 inch boning knife with a polymer black handle but does not feel any less sturdy or functional.
The knife didn't seem so sharp but sliced a sheet of paper with ease. So I'm not going to sharpen it until it really needs it.
I now kinda wish I had bought 2 of them.
This one is going to replace the 6 inch Farberware boning knife I have in my knife block. Yep I once bought a cheap Walmart Farberware knife set JUST for the knife block and the sharpening steel. It was way cheaper doing that than trying to find a block and steel otherwise hahahaha. I put all my better knives in the block BUT kept the Fraberware boning knife in it as my Victornix boning knife is in with my meat processing equipment.
Now the Walton boning knife is in the knife block. I think I'll take the Farberware boning knife and put it with my hunting field dressing knives.
I LOVE using 2 inch or under good quality steel pocket knives (with skeletal frames for easy washing) to do my deer and hog dressing and skinning. The speed, effectiveness, and handling ability of the samller knife is awesome for that work, BUT often I could use a 6 inch or longer knife to more easily work through the pelvis cavity. A longer blade will really help going from the internal cavity of the pelvis through to the external tail area of the pelvic cavity (poop chute removal).
My Farberware knife is nothing special but it is quite sturdy and holds an edge decently enough. I can use and abuse it and sharpen it plenty and not have to worry about babying it so it will make a good addition to my dressing and skinning setup. It will also come in handy when separating hind legs from the pelvis at the ball joint. It's sturdy enough to jam in there and use some force when needed where the 2 inch knives are just a little small to really jam in and get leverage.
I prefer to go this route while the animal is hanging because it's easier to just break it down this way vs using a hacksaw or a sawzaw and then having to remove a jagged piece of pelvis bone later while on the processing table.
Suction Cup Feet
I did not realize how BIG the suction cup feet were hahahaha. I got 2 pairs. 1 for my Hakka and 1 for my monster 10L stuffer since it has none.
If you decide you want the feet just know they are 3 inch in diameter and 2 inches tall to the part that the stuffer base will sit on.
Stuffer Eggs
The eggs are lightly sticky but not due to any adhesive or liquid on them but just the soft gel rubbery texture. They leave no reside on the hand.
Waltons 6" Boning Knife
The on sale Waltons branded $8.99 boning knife (6") seems fine. It feels a little more plastic than my Victornix 6 inch boning knife with a polymer black handle but does not feel any less sturdy or functional.
The knife didn't seem so sharp but sliced a sheet of paper with ease. So I'm not going to sharpen it until it really needs it.
I now kinda wish I had bought 2 of them.
This one is going to replace the 6 inch Farberware boning knife I have in my knife block. Yep I once bought a cheap Walmart Farberware knife set JUST for the knife block and the sharpening steel. It was way cheaper doing that than trying to find a block and steel otherwise hahahaha. I put all my better knives in the block BUT kept the Fraberware boning knife in it as my Victornix boning knife is in with my meat processing equipment.
Now the Walton boning knife is in the knife block. I think I'll take the Farberware boning knife and put it with my hunting field dressing knives.
I LOVE using 2 inch or under good quality steel pocket knives (with skeletal frames for easy washing) to do my deer and hog dressing and skinning. The speed, effectiveness, and handling ability of the samller knife is awesome for that work, BUT often I could use a 6 inch or longer knife to more easily work through the pelvis cavity. A longer blade will really help going from the internal cavity of the pelvis through to the external tail area of the pelvic cavity (poop chute removal).
My Farberware knife is nothing special but it is quite sturdy and holds an edge decently enough. I can use and abuse it and sharpen it plenty and not have to worry about babying it so it will make a good addition to my dressing and skinning setup. It will also come in handy when separating hind legs from the pelvis at the ball joint. It's sturdy enough to jam in there and use some force when needed where the 2 inch knives are just a little small to really jam in and get leverage.
I prefer to go this route while the animal is hanging because it's easier to just break it down this way vs using a hacksaw or a sawzaw and then having to remove a jagged piece of pelvis bone later while on the processing table.
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