Jonathon No, I stuff by myself, but I aslo mostly do 32-36mm hog casings, not sticks. I plan to try some snack sticks in 16-19mm sheep casings soon, I’ll update when I do!

Gorgeous old school cold smokehouses here!

I’ll second the recommendtion to go higher, and even suggest 10 feet for at least part of the ceiling. I butcher hogs regularly, and my hanging rail is at 7’6". I ALWAYS wish it was at least a foot higher, and two feet would be better. It makes it easier to get to the carcass to cut it down, or get it on a table for butchering.

I haven’t used a vertical yet, but plan to buy one. My horizontal is a pain to load. As far as actual stuffing performance it’s great!

Tex_77 said in Vertical vs. Horizontal Stuffers - merits of either?:

Jonathon I’d disagree with that statement, it is much easier even with two people to have the horizontal stuffer we used clamped down, I guess if you aren’t using a water stuff, then the hoses pulling on it, it might now be as big of an issue.

My horizontal is just a 5lb, it dosen’t need clamped to stuff, but when you tilit it up to load it would be nice.

I wet cure my bacon, then cold smoke over a mix of hickory and oak, then store it cold for 2-3 days before I slice it. Bacon is my most successful cured meat by far, sausages are still a work in progress!

Tex_77 I usually shot 500-1000 rounds a month, this last year I have been restricting myself to 200.How much ammo one “needs” is entirely according to what one is preparing for. And we live in a (relatively) free nation, where each of us is allowed to decide that for themselves. You prove this yourself, saying you have plenty of meat stocked. Who gets to decide how much meat is 'too much"? It isn’t a matter of fairness, when you are free to prioritize anything for yourself!

I used a large, 2-ton window AC, that I ripped the controls out of and ran it with an STC-1000 controller, $15 https://www.[link removed]/gp/product/B073QQ2VP2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Takes a little digging around inside the unit to connect, but wiring diagrams are out there, mostly on beer brewing sites! Keeps my 8x14x8 walkin at 36 degrees no problem.

I’ll second the recommendtion to go higher, and even suggest 10 feet for at least part of the ceiling. I butcher hogs regularly, and my hanging rail is at 7’6". I ALWAYS wish it was at least a foot higher, and two feet would be better. It makes it easier to get to the carcass to cut it down, or get it on a table for butchering.

Gorgeous old school cold smokehouses here!

Kmucker All too true! Now, if science could grow me an all belly hog…

Kmucker I raise my own bellies! Along with the rest of the hog, of course!

I wet cure my bacon, then cold smoke over a mix of hickory and oak, then store it cold for 2-3 days before I slice it. Bacon is my most successful cured meat by far, sausages are still a work in progress!

Jonathon No, I stuff by myself, but I aslo mostly do 32-36mm hog casings, not sticks. I plan to try some snack sticks in 16-19mm sheep casings soon, I’ll update when I do!

Tex_77 said in Vertical vs. Horizontal Stuffers - merits of either?:

Jonathon I’d disagree with that statement, it is much easier even with two people to have the horizontal stuffer we used clamped down, I guess if you aren’t using a water stuff, then the hoses pulling on it, it might now be as big of an issue.

My horizontal is just a 5lb, it dosen’t need clamped to stuff, but when you tilit it up to load it would be nice.

I haven’t used a vertical yet, but plan to buy one. My horizontal is a pain to load. As far as actual stuffing performance it’s great!