Gator Posted October 5, 2009 Report Share Posted October 5, 2009 I have been wanting a manual casing stuffer, but don't know how good they work. I have used my grinder in the past, but that gets to be a hassle. Any opinion Quote Link to comment Share on other sites More sharing options...
hutchies Posted October 5, 2009 Report Share Posted October 5, 2009 I always used my grinder. I made up 50 lbs of brats one year. I won't do it again. Too much work and the seasoning we used wasn't good. Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 5, 2009 Report Share Posted October 5, 2009 You can not beat a stuffer... Using the grinder can mush the meat as it stuffs.. I use a stuffer from LEM. I have several friends that use the one from Northern Tool... They have theres on sale this month too.. Stuffers If you make 5-10 pound batches you may want to get the 5lb stuffer.. If you will be making more than that, invest the extra coin in the 15 lb. one On Edit:::: If you get one, the first time you use it. You will have wished you bought it a long time ago... It makes sausage making easy and more fun.. . Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 5, 2009 Report Share Posted October 5, 2009 Also get the vertical one... The shoehorn style is a PIA... It has to much meat blow by.. Quote Link to comment Share on other sites More sharing options...
Gator Posted October 5, 2009 Author Report Share Posted October 5, 2009 Which one do you use? Seems the one I want everywhere I look is getting BAD reviews. And I have 5lbs to stuff tonight You just answered that question. Man, I need to go to Ft Worth TODAY! Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 5, 2009 Report Share Posted October 5, 2009 The one I use is this one from LEM.. And I did pay 139 bones at Bass Pro for it.. http://www.lemproducts.com/product/496/Vertical_Stuffers The one I recommend is the 5lb from Northern Tool... http://www.northerntool.com/webapp/wcs/stores/servlet/product_6970_200308623_200308623 The ONLY difference between the two is LEM has metal gears, and the Northern Tool has Hard Nylon Gears.. And for 70+ dollars I would buy the NT one every time.. I have purchased this one for my hunting buddy and he could not be more pleased... I only thing to remember is try not to stuff to fast with cured meat, or bottom out the piston hard... This could damage the gears.. Other than that.. It is a great deal.. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted October 5, 2009 Report Share Posted October 5, 2009 Have never used a stuffer here either Jason, always just used the grinder. Might check out some reviews on some at cabelas, looks like they have a few of their stuffers on sale right now. lem looks to have a decent selection of stuffers, but no reviews. Quote Link to comment Share on other sites More sharing options...
PotashRLS Posted October 5, 2009 Report Share Posted October 5, 2009 We love our LEM stuffer. We use it to stuff brats and burger into packaging. Works very well and makes for an awesome excuse to get the guys together:) Quote Link to comment Share on other sites More sharing options...
doubleA Posted October 5, 2009 Report Share Posted October 5, 2009 (edited) Been using the Dakotah water stuff for years now. It works very well even with the small snack stick size casing. It is powered by normal house hold water pressure and uses garden hose connections. The down side is that is only holds 10 pounds of meat and is so fast you are loading it frequently and it can be a bit messy with having to dispose of the water when running the piston back for a reload. The newer models are clear and you can visually see how much meat is in the stuffer at all times. You can literally empty and squirt 10 lbs meat accross a room in 10 seconds with it. Not a great pic of the stuffer but it's the white color tube in the upper right. It makes stuffing a breeze and with little effort. wtnhunt,I am always looking for something better and decided to go bigger. I love most Cabelas products and use them quite a bit but I had a bad experince with their 30lb upright stuffer. The gears used in the reduction are apparently not hardened and they stripped out quickly. I also had the electric drive for it and it broke down too so I took both of them back for a refund and now back to using the water stuffer. The thing is truly amazing but wish it had a 20-30lb capacity. Have no problems with theCablea's grinder or mixer. Edited October 5, 2009 by doubleA Quote Link to comment Share on other sites More sharing options...
Gator Posted October 6, 2009 Author Report Share Posted October 6, 2009 Dang A!!!!! That's some serious stuffing there! Actually a little more than what I am looking for, as I only do a few pounds at a time. I went ahead and used my grinder last night, just out of necesity but think I am gonna invest in that upright from Northern Tool, that's just to good to pass up. Now, for my next question, cheese and jalapenos, anyone ever mixed those in? Quote Link to comment Share on other sites More sharing options...
okiedog Posted October 6, 2009 Report Share Posted October 6, 2009 Now, for my next question, cheese and jalapenos, anyone ever mixed those in? Now we're talkin'!:yes: Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 6, 2009 Report Share Posted October 6, 2009 Dang A!!!!! That's some serious stuffing there! Actually a little more than what I am looking for, as I only do a few pounds at a time. I went ahead and used my grinder last night, just out of necesity but think I am gonna invest in that upright from Northern Tool, that's just to good to pass up. Now, for my next question, cheese and jalapenos, anyone ever mixed those in? Yes, I add them in my Summer Sausage.. The jalapenos I split seed and run through the grinder with the large plate. I have a 1/2" plate.. Reserving the pepper liquid, I will add it to the meat mixture to help spice it up. Now for the cheese I use Kraft Crumbles.. Its cheaper than the high temp cheese and if you smoke the sausage right it will not melt. If you are looking for a good guide to go by, I use one lager pepper per pound of meat.. It gives it a good flavor. Now if your looking for heat, go with 2 peppers per pound. That will bring it up a notch.. Now the cheese I use about 1 pound cheese per 5lbs of meat.. Quote Link to comment Share on other sites More sharing options...
Gator Posted October 6, 2009 Author Report Share Posted October 6, 2009 (edited) Thanks for the help Snipe!!! It is MUCHO appreciated. I am gonna try this on my next batch I do believe. Do you use fresh or the sliced jalapenos? I don't think I'll be able to grind them, my plate is to small. For stuffing, say in Brats and what not, can you use the vertical stuffer? EDIT: Just ordered the vertical stuffer from Northern Tool. Can't wait to try it out. Now just gotta get me a deer! Edited October 6, 2009 by Gator Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 6, 2009 Report Share Posted October 6, 2009 I use fresh peppers.. If you plates is to small just split and seed them.. Cut into 1/4 cubes.. Yes, mix all meat and ingredients really good by hand.. ( Your hands will burn from the cold ) and put it all in the stuffer.. Enjoy!!! Good to see another soon to be sausage head... Quote Link to comment Share on other sites More sharing options...
Gator Posted October 7, 2009 Author Report Share Posted October 7, 2009 Thanks again Ken! This isn't my first go round with Brats, but I wanna expand a little. Quote Link to comment Share on other sites More sharing options...
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