Need stuffer recomendations!

[hoity toit]

 
I watched a couple of restauranteurs on YouTube make their sausage.  They dissolved their seasoning mix in water and then mixed it into the ground pork shoulder.  This wee bit of additional moisture made it easier to mix the seasoning into the ground pork avoiding hot spots and facilitated stuffing the casing.   I shall make a point of trying this technique the next time that I make sausage. 

Don't use a lot of water as bacteria thrives on it, the less the better.

 

[cliff43j]

HT, I had not considered the bacteria aspect of it.  Actually we managed quite well without the water.  It took a wee bit more effort, but not difficult.  I believe that I can stick with what I'm doing.  It works.

I looked into the electric stuffers - hmm, the makers are awfully proud of their efforts as the prices are up an additional $400-500 or so over the manual.  That is quite a premium, IMO.

 

[boomerangg22]

so did you like the one you got off ebay Cliff?

 

[scrantny]

this is what i ended up getting. for the time being as it was on sale and i just could pass it up - 

it is a copy of the weston stuffer - and probably made by weston and possible some of their "seconds" models.

it sells for 179.00 at academy and was on clearance for 124.00

use it by myself to see if i liked it - ran 3 separate 5lb test batches of fresh sausage "not to be smoked" and it did fine and was actually pretty easy for me by myself and pretty fast also. doesnt quite hold 11 lbs maybe 9.75 lbs. i like it so far.

me and a buddy sutffed about 40 lbs this weekend with different batches and it was pretty quick..

 

[tallbm]

 
this is what i ended up getting. for the time being as it was on sale and i just could pass it up - 

it is a copy of the weston stuffer - and probably made by weston and possible some of their "seconds" models.

it sells for 179.00 at academy and was on clearance for 124.00

use it by myself to see if i liked it - ran 3 separate 5lb test batches of fresh sausage "not to be smoked" and it did fine and was actually pretty easy for me by myself and pretty fast also. doesnt quite hold 11 lbs maybe 9.75 lbs. i like it so far.

me and a buddy sutffed about 40 lbs this weekend with different batches and it was pretty quick..

Sounds great!

I think that once you get over 15 pounds and if you use smaller diameter tubers (plus quality of stuffer itself) stuffing gets more difficult. 

I noticed with my 10 Liter stuffer that if I use a larger tube it is much easier to crank.  If I use the smallest tube it takes some hardcore pressure to crank 20 pounds through that guy, but gets easier as the the amount of meat reduces.

Hope this info helps :)

 

[boomerangg22]

thanks scrantny  looks like a good unit