I have a cheap horizontal stuffer that I have been using for small batches of sausage, I love this thing, and just about always try to use it instead of my larger, vertical, dual speed stuffer. But, as I mentioned, this is a “cheap” stuffer, and it does have it’s deficiencies… So, since it’s time to upgrade, I’d like to find a horizontal stuffer that is more commensurate with the quality equipment that Waltons sells… Will you guys be adding a horizontal model to your line any time soon?
KnucklHed BBQ last edited by
Heck, if Walton’s doesn’t have anything in the works, I’ve got a 15lb horizontal that I’ve outgrown and need to upgrade to something larger… let me know if you’re interested in a used one that’s in great shape, I’ll send pics.
I currently do not have any plans to add a horizontal stuffer.
If there was interest in the horizontal stuffers though, I’d check it out.
I’ve always seen them as inferior to a vertical stuffer…
What makes a horizontal stuffer your preference for making sausage?
Austin; I have not seen what I consider to be a serious, quality horizontal stuffer either,
The stuffer I purchased was a cheap $35 stuffer… it has no gaskets and meat does tend to force past the piston. Also the piston tends to score the inside wall of the stuffer as it is used… Additionally, it has no air release valve on the piston… The stuffing tubes and front face of the stuffer are plastic, and while they are holding up for now… I expect they will be the first things to give out in a couple of years… That’s all the negative stuff…
On the positive side, the stuffer can be attached to virtually any surface, thus stuffing can be done at a table where you can sit down while doing it… 1 person can easily crank the stuffer and handle the filled casings coming off the other end at the same time… in fact, I find doing a 1 man operation is easier since you can instantly adjust your fill speed, by feel, at any time without having to interact with another person…
Having used both horizontal and vertical style stuffers at this point, I am totally sold on the horizontal style…
KnucklHed BBQ: Thanks for the offer… I actually have an 11 lb vertical that is too big for me for day to day use… I only have a “home size” sink, so it’s a hassle to wash and clean larger equipment, and since I generally just do small batches, usually not more than a single butt at a time, the 5 lb size is usually adequate… So, while I’m sure I’ll still pull out the bigger stuffer from time to time, I actually would prefer to stick with a 5 lb stuffer… (possibly if an 8 lb unit were available, I might go for that…)
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.