Seeking input from piggy poop tube stuffers......

[Uncle Bob]

I'm gettin' the itch to make some sausage and would like some feedback from the experienced sausage makers here. I've watched a bunch of online vids and get the general gist of what the process entails, but have a question about process/equipment.

It looks like the most efficient, perhaps comparatively easiest, way is with a typical cannister type stuffer. Hand crank or motorized, they are essentially the same otherwise. That said, I'm not convinced I want to spend money on one, even used, as yet unless I just fall in love with the process and outcome. What I currently have that could be used is my LEM 1158 grinder with the sausage stuffing kit included. Basically a few various sized output tubes, and the open holed die for feeding from the screw feeder. I've read/heard the comments that those are marginally effective for the job, but most of the commentary seems based in comparing to whatever the optimum for that commentator is perceived to be. My question to the group is; with patience, does that kind of setup work reasonably well? What's the most challenging part of the filling process? I would imagine it's managing the casing feed rate relative to the feed rate of the grinder workings. What say you experienced folk?

The closest I've come to the process is my childhood memory of my Italian mother making sausages mostly by hand using a funnel my father made from soldering pieces he cut from tin cans and shoving the meat mixture in with a wooden dowel like ram. The ol' man also made cannoli shell forms from tin cans as well. Those were different times some 70 years ago.

EDIT: Jerod's comment reminded me I should have noted I'm only interested in small batch production, say 5-10 pounds.

[Jerod Broussard]

If you're gonna be doing over a hundred pounds of sausage you will eventually want to get a dedicated stuffer.

We make sausage once a year and definitely see the stuffer as a must have.

You want to run water through your casings to get all the excess salt out. And then you want to add plenty salt when you put them back in the freezer.

Nothing difficult in stuffing. Keep the tube moist so the casing can slide off effortlessly. Keep the meat and equipment as cold as possible, no liquid nitrogen necessary if you plan on taking it that far.

You definitely don't need a dedicated stuffer to get started, but man them things are nice to use.

[barelfly]

Good stuff right here! I tried using a grinder/stuffer machine and it was ok. My buddy and I decided with what we were making, a stuffer would be beneficial and man is it nice to have!

[mnavarre]

It sounds like kinda the same setup as a KA mixer attachment, so it'll work, for values of work. The problem with stuffing with grinder is there's no speed control except for on/off and trying to feed the farce into the grinder while controlling the casing and fill level can be a challenge without at least one extra arm, which I am not equipped with. So it's not something that I'd want to do for more than about 5 lbs of links. It should be a bit easier on a grinder, since the horn is much closer to the deck than a stand mixer but I'd still expect to deploy some really inventive profanity, it's just not ideal.
So, basically, a real stuffer is a much better experience than stuffing on a stand mixer or grinder, but I'd do a batch or two using what you have and then get a stuffer if you decide to continue.

[Uncle Bob]

Thanks, that sounds realistic. I do have a foot pedal for the machine as I find even having it mostly for burger meat it's helpful. I did hot rods and old car restorations for decades, so inventive profanity is well practiced.

[58limited]

Uncle Bob A foot pedal will definitely make life easier here. I started by using my grinder to stuff - it was OK but had problems that mnavarre addressed, very quickly bought a 5 lb stuffer then within a year or so I bought a 15 lb stuffer. I also bought a 20 lb meat mixer recently. One thing: using the grinder to stuff boudain does NOT work, the auger turns the rice to mush.

[Texas Larry]

I really enjoy the results making my own sausage. It takes some time and effort. I purchased the smallest grinder and stuffer available from Meatyourmaker.com. The 500 watt grinder and 5 lb stuffer have worked very well. They suit my limited space and small output needs perfectly. WAY better than the Kitchen Aid.

[Troutman]

I just bought the 500 watt unit and the 5# stuffer myself. Gonna start with grinding my culls from my brisket I just cooked to make some burgers. Excited about making sausage as well. You should post some of your recipes Larry.

[58limited]

Uncle Bob I briefly replied above to mnavarre 's post. I've played with sausage and boudain for 2 years now but I learned the most by binge watching 2 Guys and a Cooler's youtube channel a few months ago. He has how-to videos that are better geared to beginners than any other channel I've watched.

[Troutman]

I'm a noob as well Uncle Bob. As I mentioned in Larry's post I just got my Meat! equipment delivered and I'm setting up for some test tuns this weekend. I hope we kick up the recipe game here, I'm excited about dreaming up new combos.

[Uncle Bob]

Amen brother. I too am motivated by accumulations of trims both beef and pork. Heretofore the beef trims end up in home ground burger, but there is almost always more fat than needed left. Likewise with pork trims those have gone to meatball/meatloaf blends. But sausage (beyond breakfast patties) could be another option.

[SonOfAButcher]

As usual, the advice given here is right on the money..As a guy who has been making sausage since I was 12,the comments about keeping things cold and managing output when trying to stuff through a grinder especially when working alone rang true. I started making italian sausage off the grinder when using natural hog casings,but when making thin sausages(breakfast,thin italian with cheese and parsley) and using sheep casings,it was always with a stuffer. Sheep casings were just too delicate for our Hobart. Time and patience will produce a product hard to replicate commercially. I would also like to point out the advantage of using quality casings...Nothing makes sausagemaking a chore more than constant blowouts from poor quality casings. I will be more than glad to share any recipes here...

[Andrrr]

Please do!

[texastweeter]

+1 on using quality casings.

[Texas Larry]

Troutman I’ve glommed recipes from Smokin’ Joes BBQ and Chud’s channel. The Italian sausage I’ve made came from AR, but I’m wanting to up the flavors some.

[Troutman]

Been watching both those guys. Smokin Joe does some really nice que.

[Texas Larry]

And I second the recommendation of Two Guys and a Cooler for their tutorials.

[texastweeter]

Make a couple hundred pounds or more a year now. We don't but any sausage, and make it for several ppl in our community and family now too. It's doable, but the canister will keep you conversation pg13 and save you on blood pressure mess.