Waltons electric 26lbs meat stuff

  • Does anybody have one of them?
    I used mine a few time now it so so slow.
    Also done seem like it move fast.
    Added more wet then need still lacks power to push out the tube.

  • Power User

    What size casings are you using? Smaller casings tend work better on the smaller stuffers.

  • jbird, afternoon… That stuffer has a large piston… It’s a physics thing… Large piston, small tube and casing, will not push meat through the tube… Use a bigger tube and bigger casings…
    Are you trying to make sticks ???
    Also, season, grind and stuff immediately is a good practice to make stuffing easier… No time for the proteins to grab together… Let the completed sausage rest/bloom in the refer for 12-24 hours then smoke/cook…

  • Also, greasing the piston o-ring and the canister will improve the ease of stuffing… I use Crisco… works very good…

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  • Unless your grinding frozen chunks or large pieces of meat their really is no reason to do that. Its not going to really hurt anything if you do though. But for a small grind with a smaller grinder just cut the pieces smaller so they feed through better.

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  • Try sticking them in your fridge for a few days to dry out a bit more. Uncovered.

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  • C

    @pigman34 I vacuum seal 1 year no problems

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