• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

LEM 5# Sausage Stuffer

link

Smoking Fanatic
986
365
Joined May 7, 2008
Hello guys,

I have been reading posts about making sausage and the tools needed to do so. I have a small grinder (to start) but I wanted a stuffer. I recently got some money for my birthday so I figured now was the time.

I went to Gander Mountain today and was going to purchase their 5# unit but I remembered reading that LEM was a more solid unit (metal gears). I know this is opinion and some may like the Gander Mountain unit as well.

So the GM unit was $99.00 and the LEM was $155 I was ready to buy the GM one and realized I had a $20 off of a #100+ purchase in my e-mail. So I went with the LEM.


I hope this was a good choice. So what does one do to start easy with this? Any help on casing I should get would be helpful. Thanks

Link 
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,599
6,279
Joined Jun 22, 2009
I have heard that LEM has terrible customer service.

But the good news is that it's a very well built stuffer and you probably won't need customer service.

I have had mine for several years & haven't had a problem with it yet.

For your first try at sausage I would try some fresh sausage like Italian, or Chorizo.

Stuff them in 32-35 mm hog casings.

I get mine from The Sausagemaker.

Here is a good read on handling the casings.

http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings

Good luck!

Al
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,606
3,322
Joined Oct 4, 2012
Add lots and lots of water!

All Joking aside, don't add lots of water. Use what the recipe calls for.

Breakfast links are a good place to start. Look up Fassets (Pop's) recipe. Get yourself a pork butt and grind it up. Mix and stuff.

As for casings natural is best and Al posted the link on how to use them.

If you want for ease try collagen. They are pretty forgiving but not the same texture wise as natural.

Make a board that you can mount your stuffer to. I have a thread here somewhere that has mine. Size it so you can clamp it to your work station.

Having an extra set of hands is nice but not needed. Don't worry about linking or coiling. You can do that after stuffing. Leave one end untied and work from the tied end towards the untied end when linking. If you over stuff the extra meat will work its way to untied end. This will lessen your chance of blow outs if you over stuff.
 
Last edited:

whistech

Smoking Fanatic
SMF Premier Member
461
46
Joined Feb 21, 2009
Congratulations on the new stuffer.    I have one of the 5 pound LEMs and it has worked well for me.     
 

link

Smoking Fanatic
986
365
Joined May 7, 2008
Thanks for the Info guys! i will do some reading and give it a try.

Link
 

SFLsmkr1

Legendary Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
9,392
2,399
Joined Dec 25, 2010
Add lots and lots of water!

All Joking aside, don't add lots of water. Use what the recipe calls for.

Breakfast links are a good place to start. Look up Fassets (Pop's) recipe. Get yourself a pork butt and grind it up. Mix and stuff.

As for casings natural is best and Al posted the link on how to use them.

If you want for ease try collagen. They are pretty forgiving but not the same texture wise as natural.

Make a board that you can mount your stuffer to. I have a thread here somewhere that has mine. Size it so you can clamp it to your work station.

Having an extra set of hands is nice but not needed. Don't worry about linking or coiling. You can do that after stuffing. Leave one end untied and work from the tied end towards the untied end when linking. If you over stuff the extra meat will work its way to untied end. This will lessen your chance of blow outs if you over stuff.
 
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,459
4,213
Joined Oct 31, 2012
I love my LEM!

Disco
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,726
3,178
Joined Nov 12, 2010
Use Crisco, Lard or some edible lubricant to lube up the o-ring, plunger and canister... that will make it easier to crank out meat...  lube it up well and you will be happy...
 

dward51

Master of the Pit
OTBS Member
2,864
530
Joined Nov 24, 2011
From the photo on the box, it looks like they have changed their design.  The gear assembly looks like it's enclosed now and the gear assembly is on two round rounds instead of the flat stock frame they used to have.

Also, DaveO is right about lubricating the o-ring and canister interior.  I found some food grade grease in a tube at the local cooking specialty shop (oddly enough it's made by Loctite),  Anything that lubricates and is food safe will work.

Here is a photo of the new frame and gear housing style. Looks like the new model number is 1606 (old one was 606)....  Let us know how it works as I don't think I've seen a review of this style yet.  Also is there a grease fitting on that gear housing?  It did not look like it in the limited number of photos I saw.


This is the "old" style model 606 frame. 

 
Last edited:

smokeymose

Master of the Pit
SMF Premier Member
3,211
854
Joined Aug 13, 2015
I have a Gander Mountain that looks EXACTLY like the LEM in dward's bottom picture, except it says Gander Mountain on it instead of LEM. I believe LEM makes them all and they just put different names on them. I've had no problems with it, nylon gears and all, but I don't do massive quantities. Just stick to whatever water the recipes call for and you'll be fine.
I found some suction cup feet at Weston.com that work for me if you can't do the clamped board route.
PAM works to lubricate the plunger ring and stuffer tube and food grade silicone spray for the gears and shaft

About time you got around to sausage, link!

Dan.
 

SFLsmkr1

Legendary Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
9,392
2,399
Joined Dec 25, 2010
And an all Stainless Steel model.


I use Pam on the O ring and dont store my O ring on the plunger in the canister as you can get a flat spot on the O ring.

Oh dont ask me how many stuffers i have.

 
Last edited:

SFLsmkr1

Legendary Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
9,392
2,399
Joined Dec 25, 2010
I have a Gander Mountain that looks EXACTLY like the LEM in dward's bottom picture, except it says Gander Mountain on it instead of LEM. I believe LEM makes them all and they just put different names on them. I've had no problems with it, nylon gears and all, but I don't do massive quantities. Just stick to whatever water the recipes call for and you'll be fine.
I found some suction cup feet at Weston.com that work for me if you can't do the clamped board route.
PAM works to lubricate the plunger ring and stuffer tube and food grade silicone spray for the gears and shaft

About time you got around to sausage, link!

Dan.
Great idea on the suction cup feet. Where did you find those.
 

pc farmer

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
14,443
3,623
Joined Feb 17, 2013
 
And an all Stainless Steel model.


I use Pam on the O ring and dont store my O ring on the plunger in the canister as you can get a flat spot on the O ring.

Oh dont ask me how many stuffers i have.

Lem HAD steel gears?   5 lb model?
 

dward51

Master of the Pit
OTBS Member
2,864
530
Joined Nov 24, 2011
Well crud.... If LEM is changing out their model, I guess I need to order a set of 606 replacement gears while I can still get them.  One of these days I will probably need to change out the nylon ones on my Northern Tool stuffer.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.