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?
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…)
A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics
Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at email@example.com with any suggested topics or questions!
Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!
A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.
Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s