Meat Processing Equipment 102 - Sausage Stuffers
Meat Processing Equipment 102 Sausage Stuffers
Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!
What Are The Main Functions?
Sausage stuffers are the best way to take a ground product and get into a casing or meat bag. They can be vertical or horizontal, hand crank, electric, hydraulic or vacuum powered. The Walton’s Sausage Stuffers are vertically orientated and come in 7, 11, 26 and 33 lb models.
How Do They Work?
These stuffers have two gears, one on the bottom that is designed for stuffing and one above that can only be used to quickly reverse your piston out of the cannister. The canister is secured to the frame by 4 brackets, 2 on each side. The bottom bracket supports the canister during stuffing from vertical pressure where the top bracket locks it in. Your ground and seasoned meat is loaded into the canister by tilting the canister backward, once it has been filled it needs to be locked back in place. Attach the hand crank to the lower of the two gears on the side and begin cranking. As you crank the gears will turn in the gearbox, forcing the rack down and pushing the piston down through the canister. This will force your meat down and out the stuffing tube at the bottom and into your casing or meat bag.
How Important is it?
A Stuffer is an important piece of equipment for any home processor. Stuffers make it easy to get near perfectly filled casings nearly everytime. They also allow you to use much smaller casings than you would be able to if you were trying to stuff off of a grinder.
Most Meat Grinders have some stuffing capability and they certainly can be used for stuffing sausage. However, it will be much slower than if you used an actual sausage stuffer and you generally cannot stuff small diameter products like snack sticks off of a Meat Grinder.
Should You Buy One
If someone is looking to make their own homemade fresh sausage a sausage stuffer might be the first thing I would recommend. You can purchase already ground meat, mix in the seasoning and stuff them into casings and you are done. If you are making cured products you will probably need a few other pieces of equipment but a stuffer is, in my mind, still a very important piece of equipment. If deciding between a Stuffer and a Meat Grinder for you,r first purchase it will come down to the question of how you are obtaining your meat. For a hunter, I would absolutely recommend you buy a grinder first but to make a really quality product you are going to eventually want a sausage stuffer.
Best Choice For Beginners
7 lb or the 11 lb Sausage Stuffer are my two favorite models for small batches, which is what you will probably do at the beginning. The reason for this is that the piston on both of these models have a smaller diameter, which means that it requires less force to crank down the handle.
The size of your stuffing tube and casing will play a large part in how much effort it takes to turn your crank. The larger the tube the easier it will crank as there will be less resistance, the fat content, water content and other factors of your product can also play a large part as well.
Walton’s Sausage Stuffers are made from stainless steel and zinc coated aluminum. They come with 4 different sized stainless steel stuffing tubes, a 12mm, 16mm, 22mm, 38mm, and a 10mm is also available for purchase for stuffing very small snack sticks. Just remember that the smaller the tube the more force that will be required to crank the handle.
revid last edited by
@jonathon do you have or know where to buy motors for vertical stuffers?
@revid The only thing we offer motorized on vertical sausage stuffers is the Walton’s 26 lb Electric Stuffer. This is a self-contained unit though, and is not an option to add to other vertical stuffers.
I do plan on trying to add an external motor to our existing line of sausage stuffers in the next year, 2019 (no promises, but I hope to make things work), but currently, we do not have another option.
revid last edited by
@austin sounds good keep us posted if you do come up with one. The small 3/8 tubes are brutal to stuff through.
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.