I've Never Used A Stuffer.

[mawil1013]

I've never used a Stuffer. I cube the meat and fat, mix liquid with dry seasoning, mix all well, set in fridge an hour, then grind and stuff at same time. Why would a home sausage maker need a suffer?

 

[crankybuzzard]

Less fat smear, easier control of your links, better meat texture, less stress on your grinder, etc, etc...

 

[murraysmokin]

It makes sausage making so much easier in my opinion...my 10 year old cranks while i link them up.

 

[boykjo]

Its quite easier with a stuffer especially when making large quantities

 

[rca dog]

Way less pain in the **s, faster, better control.  I know that I would not willingly stuff 10 lbs without a stuffer.  I know that lots of guys do, and do a wonderful job, but I am not one of them.  I love my stuffer.

 

[cal1956]

let me  answer this question this way............

the 1st time i made sausage i didn't have a stuffer and used the grinder to make a few pounds  ( can't recall the exact number of lbs but it wasn't many ) i do however recall  quite  well that the wife  and i  worked our butts off cramming that meat thru the grinder and into the casings 

 the NEXT time we made 50 lbs of the same  sausage only this  time we had bought a  15 lb stuffer and it took us about 20-30 minutes to stuff

all 50 lbs and we never broke a sweat .

now we  make 150 lbs in a batch and do FAR less work than we did making those 1st few lbs 

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• cal1956
• Oct 12, 2015

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• cal1956
• Oct 12, 2015

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• cal1956
• Oct 9, 2015

we will never ever be with out a dedicated  stuffer

 

[SmokinAl]

As said above it just makes life easier!

Al

 

[daveomak]

Nice Ryobi mod. to the stuffer...  I really like it.....

 

[BGKYSmoker]

Way back when i started and the dinosaurs were still around in 1975ish i used a wooden dowel, you can use that  

 

 

[mawil1013]

I'll stuff directly during grinding, up to forty pounds at a time, never had a problem.

 

[mountain-worm]

Nice motorized Vivo! Don't have a motor on mine , but it sure makes stuffing a breeze.

 

[boykjo]

I'll stuff directly during grinding, up to forty pounds at a time, never had a problem.

So whats your point? stuffing sausage can be done straight from the grinder with no problems. Some prefer to do it that way but the consensus from experienced sausage makers agree using a dedicated stuffer is the way to go. If you havent used a dedicated vertical stuffer I suggest you try one and make your own conclusion

Boykjo

 

[SmokinAl]

I'll stuff directly during grinding, up to forty pounds at a time, never had a problem.

If it's working well for you then why ask the question, or contemplate changing the way you are doing it now?

Al

 

[mawil1013]

If it's working well for you then why ask the question, or contemplate changing the way you are doing it now?

Al

I was asking to find out if there was some benefit, unknown to me, to using a Stuffer, I'm not trying to put anybody down, answers so far have been, I like doing it that way. Many talk about doing it that way but I've never heard why pay for extra equipment, unless there is some good reason. I figured that there may be some technique/process that requires a Stuffer. I thought maybe someone could explain it to me, not putting anyone down at all.

 

[SmokinAl]

I was asking to find out if there was some benefit, unknown to me, to using a Stuffer, I'm not trying to put anybody down, answers so far have been, I like doing it that way. Many talk about doing it that way but I've never heard why pay for extra equipment, unless there is some good reason. I figured that there may be some technique/process that requires a Stuffer. I thought maybe someone could explain it to me, not putting anyone down at all.

The simple answer is, it's much easier.

If you ever used one you would understand why we say this.

I think most of us started out with stuffing from a grinder.

At least I did & it was a KA, so it was a real pain.

If you don't want to spend the money to try one, maybe you could borrow a friends & try stuffing with a dedicated stuffer yourself & see what you think.

Al

 

[muddydogs]

Have you ever tried to stuff already ground meat with your grinder? It seems that most of us like to course grind our meat, mix everything together then go for a fine grind. Unless you have a monster grinder with a large throat feeding already ground meat into the stuffer is not as fast and easy as grinding cubed meat. I for one would never do it the way you do as I like to make sure my mixture is mixed up very well and I like the product to set in the fridge overnight just to let everything blend nicely. So the good reason for doing it this way is you get a better meat, fat and spice mix mixing everything into the ground meat instead of cubed meat plus already ground meat doesn't stuff that well through the grinder on the second grind. 

 

[SmokinAl]

 
Have you ever tried to stuff already ground meat with your grinder? It seems that most of us like to course grind our meat, mix everything together then go for a fine grind. Unless you have a monster grinder with a large throat feeding already ground meat into the stuffer is not as fast and easy as grinding cubed meat. I for one would never do it the way you do as I like to make sure my mixture is mixed up very well and I like the product to set in the fridge overnight just to let everything blend nicely. So the good reason for doing it this way is you get a better meat, fat and spice mix mixing everything into the ground meat instead of cubed meat plus already ground meat doesn't stuff that well through the grinder on the second grind. 

That is a very good point!

I always run mine thru twice too.

Al

 

[xray]

I made approximately 14lbs of snack sticks the other week....used the Cabelas model grinder with stuffer attachment. It just wasn't getting the job done.

So I called my dad and borrowed his 15lb northern tool sausage stuffer...I finished the rest in no time...actually it was quicker for me to drive to his house(20 mins), use the stuffer, clean it, return it (20 mins) quicker than I would have if I was just using the grinder.

If you plan on stuffing often or making large batches it is the way to go. I'll buy my own stuffer before I ever think of doing snack sticks, sausage, keilbasa ever again.

 

[BGKYSmoker]

I'll stuff directly during grinding, up to forty pounds at a time, never had a problem.

You must have a big mamba jamba grinder to be able to use it for stuffing. A KitchenAid or smaller type grinder just dont cut it (for stuffing)

 

[BGKYSmoker]

There is a way to grind pre ground meat thru your grinder. Putting your grinder parts in the freezer is a bozo no no for me.

I use a grinder collar. This one fits #5-8 neck grinders. You freeze it. They do make larger ones.

Stays frozen for 20-25 mins. (Unless your here in S,FL where its 85* then it reduces down to 15 mins....Lol)

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• BGKYSmoker
• Jan 3, 2017