Enterprise vertical stuffer

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Smoke Blower
Original poster
OTBS Member
Dec 24, 2006
Catawissa MO
I recently bought a 6 quart vertical stuffer. (12lb) - I have the small plate that doesn't press sausage very well. The meat passes around the edges of the plate to fast. I am going to cut a plastic disk from a $2.00 cutting board as soon as I figure out the best way to make the cut. This needs a good fit. I was going to buy the large plate until I seen the price. With shipping it's over $50.00. Maybe one will come up on ebay.

Does anyone else use the old HEAVY stuffers? Even with meat leaking past the plate it stuffed way better than my grinder/stuffer.
I have seen on Ebay people selling gaskets for these stuffers. I think I have the same thing you do so curious what you figure out.
I would think a band saw would be good, or a scroll saw. I'd be curious just how tight a fit you really want though, you might not be ableto get the plastic out.

if it fits too tight---
you might get air in your sausages....
Hanifen: I have seen the gaskets too. But none lately. I will let you know how my solution works!

SmokyOky: I think a scroll saw would work great. Don't want it too tight, or maybe I could build a relief valve like the one DeejayDebi described on her press.

Larry M: It don't have to be airtight, but maybe it would work with the valve.

DeejayDebi: Could you describe the relief valve in your press again. Is there a spring on it? Do you have to release the pressure when you start the process?

A friend from work is going to cut out my round disk on his lathe tomorrow night if he can, if not he will do it over the weekend. I will have him make it snug. I can always sand it down some if I need too. I'm going to make it out of about 1/4" plastic. I bought a $2.16 plastic cutting board that should work just fine once it's cut down. Not sure how I would do the relief valve. I would have to drill a hole through the steel plate too. If anyone else uses press like this, could you give me an idea how tight your plate fits?

Thanks everyone for the replies.
Mine which is a Grizzly 5 lbs stuffer has a gap about 1/16" then there's a rubber o-ring around the the cener of the plate.

I cut nylon chopping boards for cheese press plates quite often (very similar to a vertical stuffer) It can be done very easily with a jig saw if you don't own a band saw or a scroll saw.
What dia. plate are you needing. sounds like you have the lard pressing plate, which takes a basket. If you could post size there are a couple folks that dabble in things like that around here, couldn't hurt to ask them. Steve
DeejayDebi I cut one with a jigsaw but it wasn't tight enough. I thought since the press is bored, I could get a perfect circle cut for a better fit.

Shortone I can't get a perfect measurement with a steel tape because the top of the cylinder is chamfered. The best I can tell is it is between 8 1/8" to 8 3/16". You are right about me having the wrong plate. It fits nice if I put the perforated basket inside first.

Larry you are in the same boat as I am. I pressed 10lbs of your Andouille the other night. I had to reload the stuffer about 4 times with the meat that squeezed out. I finally gave up and made patties out of the last pound. This plastic disk will work.... I think! :)
MoHunter I have a press like yours I believe. My plate measures about 8 3/16". you don't happen to know someone who has a machine shop, could poss. have one made cheaper than ordering.I'll look around if I get a chance. Steve
Mohntr -

Maybe you could get a better measurment with dividers or a compass? Did you put an o-ring or maybe rubber band around it? I don't get any meat coming out of mine. I just rub the o-ring with a hunk of meat first to grease it and no leaks at all.


Larry -

Does yor have an o-ring? I know I posted pictures for you at one point to show the pressure relief but I can't find them. I can shoo more if you need them.
MoHunter: I think I have a press like yours. My plate measures 8 3/16" and has raised lettering "Large" on it. You don't happen to know someone who has a machine shop, maybe could have on made out of 1/4"mat. cheaper than ordering one, maybe. Just a thought, I look around some if I get time. Steve
Debi the guy from work was going to measure it with a dial indicater. He called me this morning to let me know the belt on his lathe broke last night so he won't get the disc cut until monday. :( I hope I don't have withdrawles this weekend from not making sausage! Do they make a patch for this? I'm about to have an anxiety attack! :)

Shortone: I did think about have a steel one cut, but I don't think the threads on the rod are anything normal. I hope to work it out with the disc, if that fails then I'll break down a buy one. I check ebay every day to see if one comes up for auction. The 6 qt and 8 qt use the same plates.

Thanks for the help!
I think I can answer the question about how Debi's releif valve works.
there is a hole drilled through the disk and a bolt goes through the hole. There is a washer that is on the inside of the bolt but not tight to the disk. When the disk is cranked down to the meat the bolt is pushed up. that leaves enough room to let air out and keeps you from craking out meat before you are ready for it. We have a o-ring to keep meat from squishing out aroune the disk. There is a groove cut into the edge to keep the o-ringin place.
I hope at least some of that made sense.
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