Sausage stuffer?

[lokidog]

We use the old school press, tried to use the grinder attachment that we had and ya turned it to mush. The grinding plate with holes in it, holds the auger arm in place, so you have to grind it again to make the sausage. guess i will have to make one that holds auger and allows meat to travel threw openly.

Easy way would be to get an extra grinding plate and drill the holes out maybe?

[Papadave]

I have the Northern tool 5 lb. Plastic gears have held up for 5 years now. I make lingucia once or twice a year which is pork cut into strips and chunks and it goes right through, ground meat is even easier.
Typically run 5lbs through then worry about linking the full casing.
Next time I would go for a 10-15 lb, motor would be nice but hard to justify for once or twice a year.

[TommyH]

We use the old school press, tried to use the grinder attachment that we had and ya turned it to mush. The grinding plate with holes in it, holds the auger arm in place, so you have to grind it again to make the sausage. guess i will have to make one that holds auger and allows meat to travel threw openly.

Easy way would be to get an extra grinding plate and drill the holes out maybe?

  exactly!

[brianb231]

Well I bought the Grizzly/LEM vertical 5lb stuffer tha has the nylon gears and it has worked great. Still better if you have a second person available to crank but does not waste meat and has worked great the past couple years. I ordered mine stratight from Grizzly for like $79.

[elkaholic33]

I have one of these -

http://www.chop-rite.com/Sausage%20Stuffer%2035.htm

Best stuffer out there.  I have been using it for almost 20 years.  Still looks like the day I got it. 

A couple things to make the going easier.  Add a half gallon or so of water to your meat after you have mixed it.  Makes it easier to put through the press and it will cook out.  We also double grind our meat through the large plate.  I is not mush, but easier to put through the press.  Usually grind the meat (beef, elk, deer) by itself the first time, then grind the meat with pork the second time.  All of the fat used in our sausage is from the pork.

Jasen

[bullcanyon]

Shot them am email. $675 for that stuffer. I bet its a nice one, but too much for my use.

[Bigshooter]

When I read the title I was hesitant to open, with the new laws that passed in WA I though maybe it was a political debate. 

    

[elkaholic33]

Yeah, I wouldn't pay $675 either.  You can find them used, but you have to work at it.  If you find an older one they say enterprise on them instead of chop-rite.  I think I got mine for $75.  It needed clean up, but its cast iron so that wasn't that hard.

Jasen

[Wea300mag]

Get the largest capacity you can afford. You will get real tired of reloading a small capacity one. I have a 15 lb and a 30 lb, the both work great but the 30 lb gets used most of the time.

[bullcanyon]

I've decided to go the spendy route and have my buddy fab me up a hydraulic unit.  Anyone got any leads on a ss cylinder? He's built 3 of them so just rounding up parts for now. 

[Wea300mag]

I've decided to go the spendy route and have my buddy fab me up a hydraulic unit.  Anyone got any leads on a ss cylinder? He's built 3 of them so just rounding up parts for now.

Can't wait to see the final product. I've looked at some of the commercial hydraulic units but couldn't convince myself to spend the money.