WANTED WTB Sausage stuffer press

[One Eyed Blacksmith]

Looking for a sausage press.

 

[Griz44Mag]

Looking for a sausage press.

what size? They are rated in # of capacity.

 

[One Eyed Blacksmith]

Do not know, did not know they came in differnt sizes. not real big.

 

[Griz44Mag]

Do not know, did not know they came in differnt sizes. not real big.

If your primary use will be stuffing sausage, then size the best size will depend on pounds of sausage you intend to stuff in a session. If you are doing hog casings, you can run through 7# or more in a matter of a few minutes. If you are stuffing snax sticks or something small, 7# will make many-many feet of those. I also use mine to make patties with a Weston patty maker and I can run through 20-30 pounds in a matter of 15 or 20 minutes.
That said, I do have a larger VIVO stuffer that holds 11#. It sounds to me like you would be better off with a smaller stuffer.

 

[One Eyed Blacksmith]

I, do not know what size they are. When I look them up, they all look the some size. I want to make a little cider for my self, and red vine vinagar, for my own use. the store bought stuff seems watered down.

 

[fleener]

ebay

 

[One Eyed Blacksmith]

Tryed ebay those people are nuts, with there prices.

 

[Ames]

Cabala's bargain cave. Check there often. I got a vertical press marked down from $275 to $125. Right day, right time. It had been opened and returned, unused, perfect shape.
Of course, if you wanted to try recipe's out by making patties you can get away with a $8 plastic manual hamburger press. I keep one on hand to test out the taste of a new recipe before stuffing the whole 12 lbs. into casings. Might need more cayenne, you know?

 

[Nyckname]

Of course, if you wanted to try recipe's out by making patties you can get away with a $8 plastic manual hamburger press

I don't even use one'f those. Place a small piece of plastic wrap on the plastic lid from a peanut butter jar, mash the mixture in, use the plastic wrap to lift it out, put the plastic wrap back over the lid, etc.

If you want to experiment with links and you have a pastry bag, pull the casing onto the tip, pack the bag with the mixture, squeeze and twist.

 

[Griz44Mag]

I don't even use one'f those. Place a small piece of plastic wrap on the plastic lid from a peanut butter jar, mash the mixture in, use the plastic wrap to lift it out, put the plastic wrap back over the lid, etc.

If you want to experiment with links and you have a pastry bag, pull the casing onto the tip, pack the bag with the mixture, squeeze and twist.

That's great if you only have a pound or 2 to stuff. I generally do a whole shoulder or butt at a time, when I do burger, usually a whole brisket mixed with a large chuck, 15-20 pounds at a time. I grind with a Turbo grinder, can grind 20-30 pounds in about 10 minutes.

 

[Ames]

I still grind mine in a manual meat grinder. Hand cranking 12-18 lbs. per batch. I kind of like it. Feels like I went back 150 years in time. If you try it that way, feed the meat through half frozen. Works like a charm.
Corn in a hand cranked grain mill too. That takes a bit of work, but its cool.

 

[Griz44Mag]

I spent WAY too much of my time on a hand crank grinder when I was a young one at home on the ranch. Grandma would keep me cranking for hours after we butchered a hog and even longer on the rare occasions we would butcher a cow. A deer every week or so went to all hamburger meat. Now I really LIKE and electric grinder (and really love homemade sausage). We had an electric mill for grinding grains for cattle feed. We would run wheat through it with the steam turned on and eat it for breakfast with fresh warm milk before it went through the separater. Good times, yes, hard times, yes. We would use the crank grinder without a plate for stuffing casings. Now I have a real stuffer, and love it!

 

[user 31257]

You want to make cider? Are you looking for a sausage press or a fruit press?

 

[Griz44Mag]

You want to make cider? Are you looking for a sausage press or a fruit press?

Yup, that statement kinda took me back a step too... The thread title says "sausage stuffer press". I use my stuffer for bagging hamburger/sausage 1# for freezing, links and coils, snax sticks, ribbon jerky, 2# summer sausage rolls, patty press for many different meats. A good stainless steel stuffer is a tool with many uses! We have even used it to fill jelly rolls.

 

[Nyckname]

That's great if you only have a pound or 2 to stuff.

In my defense, I was responding to someone who said "if you wanted to try recipe's out", rather'n someone talking about producing in bulk.

 

[Griz44Mag]

In my defense, I was responding to someone who said "if you wanted to try recipe's out", rather'n someone talking about producing in bulk.

Yup, no need to defend your statement, I did understand your intent. I am sorry if it was taken otherwise.
I did understand that. I have myself made up a short batch of a pound to check out a new recipe. That's half the fun of sharing sausage recipes and trying out something new. I have seen some crazy stuff get put in sausage, including some meats that I would question eating in the first place, but in the end, turned out pretty good! (The ostrich one was probably the weirdest, but's for another thread)

 

[Nyckname]

The ostrich one was probably the weirdest, but's for another thread

Either mark it out-of-period or post it from your African explorer persona.