Meatgistics: Replacing a Gearbox for Walton's Stuffer
Meat Hacks: Replacing a Gearbox for Walton's Stuffer
Learn how to replace a gearbox for a Walton's Stuffer with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Learn how to replace a gearbox for a Walton’s Stuffer?
The first thing you are going to do is remove the canister from the base. Then you are going to unscrew the piston from the arm. Now you want to unscrew the four screws on the bottom of the housing and remove that plate. Next you remove the arm through the bottom of the gear housing, once it is cranked all the way down it should come out fairly easily if you pull it towards the back of the machine. Next you want to unscrew the 4 screws the side without the handle, these are metric bolts so you will want to use 14mm socket or wrench. You want to remove the bolts on the side without the handle, before you unscrew the two bolts on the side with the handle you will want to hold the gear box from the bottom, it normally will not fall out by itself but better safe than sorry. Now you pull the gear housing down and away from the side with the handle, the housing should come out fairly simply.
To replace this you will put the new gearbox in the same way you took the old one out but only loosely tighten the bolts back down to make it easier to make any adjustments later. Put the screws back in on the side and the bottom of the housing and then put the arm back up through the bottom. Now you want to check a few things before you go any further. You want the two small attachments for the handle to be as evenly centered in their holes as possible, if they are out of whack this can cause some grinding between the gears and the arm. So once your holes are centered check to make sure your arms is coming out the top in the center of that hole as well. If not loosen the bolts further and make adjustments by pushing or pulling the bolts that the crank attaches to until everything is centered. Now tighten everything back down and you are good to get back to making sausages!
Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Thanks for watching Meatgistics. I’m Jonathon with WaltonTV and I’ll see you guys next time!
Subscribe to WaltonsTV
Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!
Subscribe to Meatgistics
Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!
@weatherbow21 I agree with Jonathon of several points. I have been making snack sticks and summer sausage for years and I have scrapped my fair share of batches. There is certainly a difference between wild game and beef or pork from the store. My advice on this, buy a 10lb “log” of 80/20 from Sam’s. This takes out the grinding and having to mix in the right amount of fat. I have made several successful batches this way. BE PATIENT! The more meat you have in the smoker, the longer it is going to take, however, you will find that your temps will fluctuate less. If you get impatient and crank up the heat, you increase your chances of “fatting out”. Been there, done that.
You don’t have to put the entire batch in the smoker at one time as long as you are not using citric acid. Put in a few pounds, follow the temp settings in the recipe, and you will likely have good results in 4-5 hours max. I never set my smokers above 170, but I may try since I am seeing 175 a lot in the Walton’s recipes.
For a binder, I always use soy protein, but the type of binder that you use is based on your preference. I never make a batch without it.
I also document everything from start to finish. I find this helps me to remember not to leave ingredients out of my recipe. It sucks when you get done stuffing and then find your bag of cheese still sitting on the counter. I document my temp settings, time of day, internal temp, smoke on, smoke off, etc. and I do this with every batch I make. You can then record your results, flavor, texture, presentation. I often go back through my notes just skimming results to see what worked and what didn’t, especially if I am trying a new recipe. If you are fairly new to sausage making and you are not busting casings during the stuffing process, you might not be packing them tight enough. You definitely do not want to under stuff. You will get unsightly fat deposits between the meat and the casing. Don’t give up!
I used the carrot fiber at rate suggested and my homemade 60/40 pork/venison sausage came out dry…was really disappointing…any idea what happened?
I want to smoke some turkey necks this weekend to use as seasoning meat. I want to smoke them at around 165-170° (smoker temp) so I can get maximum smoke before they are cooked internally. I know with sausage you have to cure at these temps. What about turkey necks? Are they safe to smoke without any sort of cure with the pit temp being around 160-170°?