I bought a new stuffer last October, an LEM 30# motorized stuffer.
I am posting this review because there was very little information and feed back on the internet. So far I've pushed roughly 800# of meat through it since I got it. Overall, I like it. The one major thing I had to adjust to is allowing for residual pressure once you let off the foot control. The plunger stops and meat keeps traveling out of the stuffer horn. On more expensive models, you have a dual control foot pedal that you can power both up and down, this one is only down. To relieve the pressure in the stuffer you have to reach up and manually press the 'UP' button and then press stop. But other than that one flaw, it is a great stuffer. The unit is solid built and the o-ring on the plunger does not leak meat through once pressure has built up. I like that it has feet on the bottom of the hopper. I put news paper on the floor and set the hopper on the news paper for easy reloading.
I have found that if you are doing more than a 30# batch- say 40# of sausage - then it is easier to push 10-12lb. into casings, then pull the plunger all the way up and refill rather than stuffing 30# and having to refill. This is because it takes a while for the motor to pull the plunger all the way up from the bottom of the stuffer. I like that I can load 20' of 35-40mm hog casing and fill it without stopping to refill the stuffer or cutting the casing.
It is heavy though, and rather bulky...but since we do so many large batches of sausages (especially on our annual deer and wild hog processing day where we will go through 300-600lbs. in a day) it was a must have for me.
I am posting this review because there was very little information and feed back on the internet. So far I've pushed roughly 800# of meat through it since I got it. Overall, I like it. The one major thing I had to adjust to is allowing for residual pressure once you let off the foot control. The plunger stops and meat keeps traveling out of the stuffer horn. On more expensive models, you have a dual control foot pedal that you can power both up and down, this one is only down. To relieve the pressure in the stuffer you have to reach up and manually press the 'UP' button and then press stop. But other than that one flaw, it is a great stuffer. The unit is solid built and the o-ring on the plunger does not leak meat through once pressure has built up. I like that it has feet on the bottom of the hopper. I put news paper on the floor and set the hopper on the news paper for easy reloading.
I have found that if you are doing more than a 30# batch- say 40# of sausage - then it is easier to push 10-12lb. into casings, then pull the plunger all the way up and refill rather than stuffing 30# and having to refill. This is because it takes a while for the motor to pull the plunger all the way up from the bottom of the stuffer. I like that I can load 20' of 35-40mm hog casing and fill it without stopping to refill the stuffer or cutting the casing.
It is heavy though, and rather bulky...but since we do so many large batches of sausages (especially on our annual deer and wild hog processing day where we will go through 300-600lbs. in a day) it was a must have for me.
