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LEM stuffer exploded!!

laserdoc

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 Halfway trough a 12 pound stuffing sesion of venison snack sticks and the top piston blew up. What the hell !!??!    
 
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SFLsmkr1

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To much pressure or a small tube with to much pressure?
 

SmokinAl

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Wow!

Al
 

pc farmer

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As Case would say,   " add more water"    HA
 

laserdoc

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I was wondering about the water thing. Just ordered new parts off the LEM site. Should be here Sat. I bagged the 6 pounds I had left and tossed it in the frig.....or should I freeze it ?.
I will add a bit more H2O. For 12 pounds I added about 1 1/4 cups of water. Guess I need a bit more.
Freaked me out!!. Been stuffing with the same set up for 3 or 4 years so I would not think it was tube size. Only thing different was I had added a pound of hi temp cheese to the mix
 

muddydogs

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Recipes call for the amount of liquid the creator feels is enough to mix the dry ingredients into the burger and in no way takes into consideration what is needed for running through the stuffer. I have messed around with a stuffer enough that I can tell by the way the meat squeezes through my fingers while mixing if its wet enough to go through the stuffer. I would say you need more water or was a piece of your cheese to big to clear the stuffer tube?

The extra meat should be just fine in the fridge a few days.
 

atomicsmoke

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Wow! Never seen this.

Can't wait for dirtsailor to chime in.
 

Bearcarver

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As Case would say,   " add more water"    HA
Yup:

Add more water

Could also cut back on the 'Roids, and Put the Weights back in the closet.

Bear
 

daveomak

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I'm taking educated guesses here 'cause you don't provide too much info....  

5# stuffers are recommended for sticks due to the surface area of the piston vs. the ID of the stuffer tube...   

Appears the cylinder was not greased, which helps reduce friction and also grease the o-ring...   I use lard or Crisco, FWIW...

.....
......   Waiting for Dirt to show up ......
 
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laserdoc

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The cheese  is all diced up and should not be a problem.

 I also vote for more water needed. and greasing the oring. I guessed at the water because it did not say on the pack of seasoning.

Live and learn I guess
 

crankybuzzard

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The cheese  is all diced up and should not be a problem.

 I also vote for more water needed. and greasing the oring. I guessed at the water because it did not say on the pack of seasoning.

Live and learn I guess
It's hard to say how much water is needed on a batch of sausage.  You have to get to when you can kind of feel it.

Also, when you use the stuffer, do you hand wash the piston after use, or put it in the dishwasher?  Thermal shock(too hot)  to some plastics can make them brittle over time.
 

JckDanls 07

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Hey Doc... any way you can post the pictures here in the thread ??
 

boykjo

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The cheese  is all diced up and should not be a problem.

 I also vote for more water needed. and greasing the oring. I guessed at the water because it did not say on the pack of seasoning.

Live and learn I guess
It's hard to say how much water is needed on a batch of sausage.  You have to get to when you can kind of feel it.

Also, when you use the stuffer, do you hand wash the piston after use, or put it in the dishwasher?  Thermal shock(too hot)  to some plastics can make them brittle over time.
good point CB
 

laserdoc

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It's hard to say how much water is needed on a batch of sausage.  You have to get to when you can kind of feel it.

Also, when you use the stuffer, do you hand wash the piston after use, or put it in the dishwasher?  Thermal shock(too hot)  to some plastics can make them brittle over time.
hand wash
 

JckDanls 07

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Hey Doc... any way you can post the pictures here in the thread ??
two pictures on my first post. Just click on the jpeg. Should down load 
OK.. well... as others are saying... add water and try to get used to the "feeling" while mixing... find what works best for you without to much water ...


(not a big fan of downloads)
 
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dward51

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Wow!!! Never seen that happen before.....

Yep, add more water (or beer) and go slow with smaller stuffing tubes.  I've got nylon gears on my 5 pound stuffer so I'm going to be easy on the pressure anyway.  And I sometimes use 17mm stick casings so it can be done with the right mix and pressure applied.

Edit---------------

Was there any evidence of an air pocket or other flaw in the plunger casting?  It might be a factory defect that LEM would warranty.  I don't think I've ever heard of this happening and I'm in a lot of forums.
 
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laserdoc

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No flaws in the plunger that I could see. Stuffer is about 5 years old so I dont think a warrenty issue would work. A new plunger on the LEM website is only about 7 bucks anyway
 

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