issues using grinder as a stuffer

[Goose]

Hi there, am in need of some help.

Have quite a powerful meat grinder which seems to have no problem mincing just about any meat but stuffing is a real nightmare.

It seems that the auger is not able to push the mixture through the funnel, and instead it seems just to churn around inside, smearing and destroying the texture that I want for the sausage. I cant seem to find anything blocking the tube and I have to exert alot of force above using the platic thing used to push the meat down into the auger just to get anythong to come out of the tube at the other end.

I suspect there is too much pressure building up in the tube and once the meat is compressed inside there it just becomes too dense for the auger to push through and mixture ends up churning.

Unfortunately its a single speed machine and have no way to slow it down if that is the problem. Either that or the edge of the screw on the auger has too much clearance with the cylinder housing.

The problem is much worse with slippery fats and refigeration does not help.

Can anybody shed any light ?

Thanks

[johngaltsmotor]

This is a common problem and the reason that many people end up getting a dedicated stuffer.
You have removed the cutting plate and just used the "kidney" plate while stuffing right? Trying to cut and stuff at the same time will really bog things down.

[NCPaul]

Welcome to the forum. If you give us an idea of the grinder you are using and add your general location to your profile, others may be able to give you more advice.

[Goose]

Welcome to the forum. If you give us an idea of the grinder you are using and add your general location to your profile, others may be able to give you more advice.

Hi there.

Afraid not based in the USA but in Asia.

The unit I have is pictured below, I wont say high quality but very powerful unit and minces anything that I put in there.



Of course , I don't use any cutting blade, just the largest hole plate to keep the auger in the bearing housing.

Nothing I do seems to work when it comes to stuffing.

I have decided to invest in a specialised stuffer from your neck of the woods but will take more than a month to get here . Decided on one of these, but any advice welcome.

http://www.sausagemaker.com/5150915lbsa ... uffer.aspx

[saucisson]

That's really your best option. Using any grinder plate while stuffing will make it hard work. The kidney plate they mention is a a light framework with just enough metal in it to support the end of the auger and two large kidney shaped holes to allow as much meat through with as little friction as possible. If you don't have one of those and are using a grinder plate then that is what will be causing the problem. A dedicated stuffer like the one you linked to is what you want.

If you are purchasing from the US some of our US friends may be able to advise you on suitable alternatives.

[Goose]

Thanks for the replies.

I have read that chilling the mixture can help but I think it has to be a balance. I have found this machine can stuff ok IF the consistency is just right but its hard to achieve. If its too thin the auger does not seem to get a grip and the mixture slides backwards, if its too cold and stiff or viscous the auger cannot overcome the resistance that builds up in the tube.

Yep will get a vertical stuffer and researching alternatives. Many are available in the US but undoubtedly manufactured in China though I am not saying that is a bad thing, many such are available on Amazon.

I still like the one I linked above though its more than double the Amazon versions I have come across...

[badjak]

Not from the US of A, but my stuffer is...

I am pretty happy with the LEM 5 lbs vertical stuffer. I bought straight from LEM as theirs came with steel stuffing tubes.
The one on amazon.com was cheaper, but came with plastic stuffing tubes.

I have heard good reports about the grizly 5lbs stuffer as well, but have no experience with it (it's a lot cheaper).

My main reason for going with the LEM is that it has steel gears and there are spare parts available (and the fact that I had a one off chance of getting it to my neck of the woods for free and I don't see that happening again).

You won't regret buying a dedicated stuffer. I made my first sausages with a hand cranked #32 mincer and minced straight into the casings.
The first time working with a dedicated stuffer was an enormous relief (and I can operate it alone)

Good luck

[vagreys]

The Sausagemaker offers good quality at very high prices. The 15-lb crank stuffer they used to offer is very similar to the designs offered by Grizzly.com and Northern Tool & Equipment, which are available for $200 or less. Northern Tool has the lowest price, at the moment. Other options for sausage making equipment and stuffers include LEM Equipment and Allied-Kenco, but then tend to be competitive with The Sausagemaker. You can get a perfectly adequate 15-lb stuffer with a stainless cylinder for about $180, and use what you save to build and equip a homemade smoker, and buy stainless steel stuffer tubes.

ETA: I should have read closer. It's clear you are aware of these and have settled on spending more than twice as much from TSM. If you're going to spend that kind of money on a stuffer, then look at Cabela's vertical stuffers, which are made by F. B. Dick, a German company that makes some of the finest equipment in the world, and they are currently on sale. For that matter, look for name-brand F. B. Dick equipment. You can get an all-stainless, 2-gear, 20-lb (9 kg) stuffer for the same money as TSM's new 15-lb stuffer. At that point, it's just a matter of choosing capacity.

[Goose]

Not from the US of A, but my stuffer is...

I am pretty happy with the LEM 5 lbs vertical stuffer. I bought straight from LEM as theirs came with steel stuffing tubes.
The one on amazon.com was cheaper, but came with plastic stuffing tubes.

I have heard good reports about the grizly 5lbs stuffer as well, but have no experience with it (it's a lot cheaper).

My main reason for going with the LEM is that it has steel gears and there are spare parts available (and the fact that I had a one off chance of getting it to my neck of the woods for free and I don't see that happening again).

You won't regret buying a dedicated stuffer. I made my first sausages with a hand cranked #32 mincer and minced straight into the casings.
The first time working with a dedicated stuffer was an enormous relief (and I can operate it alone)

Good luck

All good advice thanks. I did check out the Cabela versions, a 20 lb is attractive but a tad hesitant basis some of the user reviews which states that the last 1.5 lb remains in the base of the cylinder... this is inefficient particularly if making small or test batches and a bit concerned about aluminium parts mentioned in some reviews.

I agree TPM is nuts on pricing but I don't mind paying for quality. I hear what you are saying and still shopping...


tks again