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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  • Did a fillet for the dearest and I did a ribeye cap. With some zucchini. Marinated steaks and did a garlic butter. Not bad for a really cold Monday 9C1D797E-DA4C-4871-AE8B-6A4C5C9230F5.jpeg

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  • R

    @PapaSop I agree with your friend, much like the beans @Jonathon uses in his chili it is just filler… I’m just thinking if I’'m going to use filler, why not give it some attitude…

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  • D

    If it held together in a patty and crumbled apart after cooking, could be as simple as it being overcooked. Venison cooks up rather quickly and is pretty dry but sounds like you added enough fat. Keep an eye on the internal temp with a thermometer for a patty or two and see if that makes a difference.

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