Big Mutha Stuffer build!

[Powersmoke_80]

You know what they say, Bigger is Better, well that's my moto any ways when it comes to building things.
Started to build my Hydro powered sausage stuffer that should hold 25-lb batches at a time.
Purchased some PVC stock for the base and top From eBay as well as some 6"UHMW for the piston .The 6"PVC pipe flanges and pipe from PVC online and hardware and O-rings from McMaster Carr.

Machining of the top on a ProtoTrak mill

Facing the pipe square on the router table using the piston inside for a guide for the bearing on the router bit.
Bored out a pipe bushing for the elbow to weld on and turned and threaded the ring for the stuffer tube nut.


The top machined , piston with O-rings and elbow welded up.

The Base with flange mounting holes and water ports.

Purchased flanges

Machined bushings from 7/8"PVC stock for smaller bolts 3/8 for top and 1/2 for bottom. Flange holes were for 3/4" bolts and I did not want to use those as they were about $6/ bolt and was not needed.
Flange mounted to base
Inlet water valve to adjust flow with solenoid valve that will have a foot pedal to actuate for start and stopping water.
pressure.

All Mocked up!

Need some fittings for drain and bushings for top flange need to be finish machined as well as glued together.
Hope to have done in the next week or two.

[ribeyeguy]

Now that is cool! Please keep posting pictures of it as it progresses!

[CeramicChef]

@Powersmoke _80 - for a rig that well machined, constructed, and that big, you've gotta be stuffing a serious amount of meat in some really long casings! That's one impressive sausage stuffer! Kudos, kudos, kudos!

[Powersmoke_80]

Thanks,Most of My recipes are for 25lb batches so no need to reload.

[Huskee]

Here's a man who really likes his sausage!

[Powersmoke_80]

Who doesn't like venison hickory sticks, Polish Sausage, Breakfast sausage, Bratwurst and..... Oh sorry Ha Ha!
The guys at work get together to make venison hickory stick every year and this should help on reloading time LOl !

[Huskee]

I love venison salami/hickory stick/summer sausage you name it. Good stuff. Powersmoke_80

[Jerod Broussard]

What # size throat are you using??

[Powersmoke_80]

I have a Gander mountain 1/2 hp #8 grinder so I bought the same size tubes and retaining ring. The fitting is a 2-1/2"with a 2" elbow.

[Jerod Broussard]

I have a #8 as well. Do you find the stainless tubes work better than the plastic? Powersmoke_80

[Powersmoke_80]

Not sure but the plastic ones that came with my grinder are tapered and small casings were hard to slide up as it got bigger. My thought was the stainless are thinner and straight. When I tried 20/22 mm sheep casings on my plastic tube on a small grinder they were difficult to use. I haven't used the stainless ones yet.

[boftx]

Damn! I mean, just, DAMN!

[Powersmoke_80]

Ha Ha! does it leave you speechless?

[martybartram]

Wow!!!

[Jon Solberg]

Impressive to say the least. you can use that baby as a meat cannon!

[Powersmoke_80]

Thanks, Lets hope it doesn't come apart like a cannon!

[Mosca]

Wow, Powersmoke_80 , you got Mad Skilz! (Chicks dig guys with Mad Skilz!)

[Powersmoke_80]

Ha ha thanks, I'm not sure about that though!

[Danjohnston949]

Powersmoke_80, Do You have a Cooler (Refridgerator) large enough to store "IT" and your Grinder Head in over night, or do you plan to clean "IT" Dailey? 👍👍😇👍👍
Eat Well and Prosper! From Fargo ND, Dan

[Powersmoke_80]

No but I can fill it full of ice water prior to stuffing to get everything cold. Yes grinding the meat and everything prior to stuffing will be refrigerated.

[LangInGibsonia]

Wow! Very impressive build. I wish I had the knowledge and creativity do do something like that. I wouldn't even know where to start.

[Powersmoke_80]

This is what you do not want!

https://www.ar15.com/archive/topic.html?b=10&f=17&t=619942

[Jon Solberg]

Fail!!

[SlushDeezey]

Lotsa meat getting stuffed there. Lots of meat.

[MBMorgan]

All those years as a tool maker obviously paid off as version 1.0 is gradually unveiled. I predict that within a few years we'll be seeing Meat Cannon V2.0 (pay no attention to the sous chefs in the foreground).

[Powersmoke_80]

Thanks, Mb! Next project I need to get back on my smoker.