I'm considering buying a stuffer. The horizontal stuffers look like they would be the most efficient and easiest to clean up. Small batches around 10 lbs or so.
Pros and Cons of vertical vs. horizontal from some of you folks that have used them frequently would be appreciated.
Thanks!
I did a good bit of research. Bought a vertical. Here are some considerations:
1. Stuffers have a lot or torque and force applied to them. They want to flop around on counter. On a horizontal, any movements at counter edge gets multiplied out at the tube end where you are trying to delicately control casing pressure.
2. Due to horizontal spacing, your arms are more spread in use, harder to crank while leaning over your casing watching it closely.
3. Horizontal take up more counter space.
4. Most all higher end models at US distributors are vertical, so easier for parts and more competition for good design.
5. I ended up buying the 15lb vertical stuffer from meatyourmaker.com. It looks the exact same as the new 5, 10, and 15 lb Heavy duty stuffers from thesausagemaker.com. It is 100% metal, all gearing is steel they say. I have easily been able to make snacksticks with 10mm tube. Many stuffers 15lb or bigger, you can't exert force to use a 10mm due to gearing, ratio of plunger to tube, crank arm length etc.
6. Mostly happy with it, though a few issues, I did a review on their site. Would buy again.
7. They most all come with poor plastic tubes. Most have a taper, so don't work well with collagen casings. You will want to replace with stainless tubes. Knowing tube base diameter and replacement availability is critical! Many low end Chinese don't have good support for tube sizings... it is NOT STANDARDIZED!
8. The 2 sizes most seen are 1-9/16, and 2-1/8". However, all of these Heavy Duty all metal geared ones that I have, which they are all buying from China and rebranding, have a 2" base. Have only found ONE actual 2" base stainless tube online, hundreds that say 2" are actually larger and don't fit, when you read comments. If you have a grinder, they can be ground down in 2 or 3 minutes easy.
9. Seal... you want one with a silicone O ring, not one with wierd flanged lips! The O ring ones actually seal and don't let meat pass piston, the flanged ones can only be purchases from... well usually no one after 2 or 3 years when that Chinese product drops from US reseller lineup! They seal poorly and when they break, you will be hard pressed to replace.
10. Sizing. Smaller diameter piston is easier to crank and lets you do 10mm tube for sticks easier. I got the only 15lb one rated for snack sticks... it doesn't really hold 15 lb! I made a 14lb batch, had to refill it. So, think about your batch size, and whether you will refill it anyways. Refilling is a pain, but doable. But smaller units are easier to clean in sink. I might go 10 lb, but would NOT go 5 lb, as even a small batch won't fit.
11. Cleaning... look at cylinder height in specs. Then measure your dishwasher... it is nice to be able to toss stainless cylinder into DW for sterilization. The narrow diam tall ones won't fit. My squatty 15lb one juust fits in a standard GE or Kitchenaid DW without blocking spray arm. It's a small thing, but nice.
12. Dual speed, high speed etc. Some stuffers have a gear or handle spot to let you rapidly raise and lower piston down to meat. Not needed. On mine, an 18mm socket fits drive shaft, just use a drill/driver to spin piston up and down. Won't drive when against meat, but makes filling and reloading etc fast and easy, reduces gearing parts to break.
Hope those points help.
