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…)
Hello from Alpine, Texas.
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.
Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.
Thanks for the invite. Gary T.
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??
Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.
This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.
Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.
Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years
Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!