sausage stuffer question?

[zombini]

I have a 20 lb motorized Cabelas ( made by Weston I think) stuffer. It really works well for everything except sticks. When trying to stuff sticks the meat will belch out around the rubber seal of the stuffing plate. My friend even broke his plate, borrowed mine and broke it too. The last time I tryed to stuff sticks I just gave up and put the meat in hog casings. I was just curious as to what kind of stuffer everyone else is using to stuff sticks and if there are any tips or tricks.
z

[IrishChef]

I have better luck with sticks by wetting down the mixture with additional liquid. Tends to flow through the smaller tubes better that way, IMHO.

[curious aardvark]

just a bog standard 5lb sausagemaker stuffer. never had a problem. And I use quite big chuncks of cheese in some of my snack sticks.

Sounds like you need a longer narrow stuffer - the narrower the stuffer housing the easier it is to stuff through fine tubes.

I've never had any sausage come round the piston. Also sounds like that is too small to me. Or the rubber seal is too thick.
got any pictures ?

[Richtee]

I have better luck with sticks by wetting down the mixture with additional liquid. Tends to flow through the smaller tubes better that way, IMHO.

This might be your answer... stix are tough due to the pressure required..and tougher if it's a real dry mix.

[MossyMO]

I have better luck with sticks by wetting down the mixture with additional liquid. Tends to flow through the smaller tubes better that way, IMHO.

This might be your answer... stix are tough due to the pressure required..and tougher if it's a real dry mix.

X's 3... Meat sticks, breakfast links or anything you are stuffing out a narrow tube require a little extra water in the mix to make is easier on your stuffer to case them.

[Big Guy]

I have a cabela's 20# stuffer and I don't do stix with it. Its just a matter of physics. The ratio of the diameter of the meat piston to the diameter of the stuffing tube requires too much force. I solved this problem by buying a 5# northern tool stuffer and a straight walled stainless steel 3/8 inch stuffing tube, very little force to stuff even 14 mm stix. The 20# stuffer is fine for hog casings or bigger.

[Gunslinger]

Maybe try boring the cylinder, cutting a nice cross-hatch with a hone and installing a forged piston with chrome moly rings. Broken-in properly, this should provide years of leak free service.

Oops, wrong forum.

Actually, I agree with most every reply here. And X4 on the wetter mixture. I add 1 to 2 cups of liquid for every 5 lbs of snack stick meat.
Also, if curing, mix all your ingredients and stuff immediately, then cure, rather than mixing, curing, then stuffing. The meat gets tacky, dry, and stiff after curing and sitting for hours. And over-mixing will make it sticky and stiff too.
I do mine the way our resident Limey does it. I cube up my meat, add my spices, herbs and cure, mix with a big spoon, then grind. Then I'll mix for maybe a minute or 2 and then an additional minute if using encapsulated citric acid. This method seems to distribute the ingredients more evenly.

[zombini]

thanks for all the suggestions and help. I guess with this stuffer more water is the answer. Here are some pics that were requested.

[Panthur]

10 lb Ultimate from LEM works great for stix....veryy good build quality. They run around 440.00 bucks however. Love mine tho.

[erain]

dont use that 3/8" tube. stuff right after final mix, dont leave set as then is when it extrudes with least force. i used the tube one size bigger than the snack stick tube, 1/2" i believe it is. I used sheep casings and if you get good quality casings you will not have any issues with them going on that tube. worked like a charm.

[zombini]

Yes, I always stuff immediately after mixing in the cure and seasoning. The only thing I have not done is add a whole bunch of water. A friend of a friend of mine bought a 15lber from Northern and says he has no problem stuffing sticks. He showed me a picture and it looks like it is the same diameter as mine only not as tall and it has plastic gears.
z

[ExhaustedSpark]

I have the 11 lb from Sportsman. I am pretty sure it is a Weston however the plunger plate is stainless steel.
I do make sure the meat is moist enough to go through the horn. Mine are standard plastic and work fine. I have not yet used skins on my beef stix.
Good luck.
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[zombini]

I have the 11 lb from Sportsman. I am pretty sure it is a Weston however the plunger plate is stainless steel.
I do make sure the meat is moist enough to go through the horn. Mine are standard plastic and work fine. I have not yet used skins on my beef stix.
Good luck.
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I think my Cabelas is a Weston too. I will have to just add more water and give it a try or just stick with the bigger stuff.
z

[ExhaustedSpark]

It should work great with more moisture. Also allow the mixture to travel through the tube at its own pace don't try to speed it up with more pressure. You will notice that after you quit cranking it will still keep pumping out. Work with it not against it.
Good luck

[Fishawn]

You will notice that after you quit cranking it will still keep pumping out

I give mine a 1/2 a crank backwards & it relieves the pressure from the cylinder & stops the sausage mix from coming out of the tube. Not sure if that works on all stuffers though