- Joined Dec 10, 2013
I restored my late father in laws old cast iron 1897 sausage stuffer. Everything from sandblasting to seasoning the pot. The question I have is the last time I made sausage it was really hard getting the meat to come out of the stuffer. I only added about 1 cup of water to the 5 lbs of meat. Should I have added more water and how much. I was doing it by myself so it was hard handling the casings and cranking the handle!!!!