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One Of My Stuffers

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  • One Of My Stuffers

    Guess to many dont like this so i just deleted it.
    Last edited by nepas; 01-31-2012, 05:21 PM. Reason: Getting out of hand

  • #2
    Slick looking setup!
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    Bunch of Sausage Makin' Kit
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    • #3
      Originally posted by Seboke View Post
      Slick looking setup!
      Yeah..I think? Still tryin' to figger out all the parts...
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Cool, I can figure out how to make everything but the piston. That made on a CNC?
        Mark
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        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
        Smoked-Meat Certified Sausage Head!

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        • #5
          Thats quite a setup
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          Certified Sausage Head

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          • #6
            Cool build but seems to me it would be cumbersome.. Just looks like a ton of parts aside the stuffing tubes..
            Ken


            I Should Have Been Rich Instead Of Being So Good Looking

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            • #7
              You should post a video so we can get a visual reference on how it works.
              Propane Smoke Shack
              UDS
              Great Outdoors Smoky Mountain
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              • #8
                Originally posted by rbranstner View Post
                You should post a video so we can get a visual reference on how it works.
                X2

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                • #9
                  This thing really works Great!!

                  You just open the 105 Breech, and put another round in-----OOOOPS---Wrong page!!


                  I've seen a ton of sausage & sticks that have come from NEPA's arsenal of sausage stuffers. ALL mighty tasty looking.

                  Bear
                  Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                  Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                  Mom & 4 Cub litter---Potter County, PA:

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                  • #10
                    Quite an array of parts...but until I can see it work or understand the principle of operation, it is just that...an array of parts.
                    BBQ Eng.

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                    • #11
                      What kind of cost do you have in that stuffer?
                      Don..

                      2 of me best buds ever! R.I.P guys
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                      • #12
                        Very neat - been a few threads about water stuffers recently.

                        They certainly look like a sensibly priced altenative to the big mechanical jobs for a commercial enterprise.

                        Those cellulose casings - are they by any chance suitable for vegetarians ?
                        Obviously the collagen ones aren't.
                        Yeah I know, but when i start flogging sausages I have no qualms whatsoever about taking vegetarians money and I do make a kick-arse veggie-meat mix :-)

                        for the detailed explanation

                        ps. what's with the black lines ?
                        Made In England - Fine Tuned By The USA
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                        • #13
                          personally i think its pretty neat. gotta say for all the home built stuffer attempts i have seen this most certainly is a sucess in my book. i am thing of fabricating one myself with about a 5 lb capacity. be a neat project anyway...
                          Charbroil SFB
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                          MES
                          Dutch Ovens and other CI
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                          Weber 22" gold, Smokey Joe, WSM 22"

                          Smoked-Meat Certified Sausage Head


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                          • #14
                            ouch... didnt think there be that much cost. guess will have to just watch yours. still a neat diy project.

                            curious what you got going into them casings? and what are the size on them? thks
                            Charbroil SFB
                            GOSM
                            MES
                            Dutch Ovens and other CI
                            Little Chief, Big Chief, No Name water smoker
                            Weber 22" gold, Smokey Joe, WSM 22"

                            Smoked-Meat Certified Sausage Head


                            sigpic

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                            • #15
                              Originally posted by Richtee View Post
                              Yeah..I think? Still tryin' to figger out all the parts...
                              yeah, put a video up of it in action!!!!
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