• Recently purchased a 7 pound stuffer from you (Walton’s). The stuff for work great the first couple of runs a sausage and snack sticks but now it’s become extremely hard to turn while doing pork casings or snack stick casings (19 mm). We have adjusted the amount of water in the batch to see if that helps but it doesn’t seem to make a difference. Any suggestions are appreciated.

  • Team Blue Admin Walton's Employee Power User

    farmwife Super cold meat, correct water content, fat content (around 25%) are important but it sort of sounds like you already know that?

    So, make sure that the air release valve is functioning properly, it should push up easily from the bottom and make sure you have the piston gasket in the right way. You want the gap facing down towards the meat. It might look like it is backward but it isn’t, the gap goes toward the meat.

    Do you have the dual-speed or single speed with the handle in the back?

  • Jonathon thanks. Single speed with handle in the back.

  • Team Blue Admin Walton's Employee Power User

    farmwife Yeah, then make sure that you are using cold meat(with no frozen chunks), lubricating the piston gasket, have that positioned correctly and that the air release valve is functioning properly. The single speed does operate on a different gear system so it will not stuff as fast as the dual speeds will do but the fact that it was running well and recently has slowed down doesn’t seem to make any sense to me. Can you see any issued with the threading on the center screw?

  • Jonathon The threads on the center screw look just fine. And also to clarify it is easy to turn until we start pressing the meat into the 19 mm collagen skin or the pork casings. The 19 mm collagen scans give us the most difficulty.

  • Team Blue

    farmwife It’s the 19mm casings…those aren’t super easy with any stuffer.

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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