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Meatgistics - Walton's - Community

Waltons 11# Sausage Stuffer

Scheduled Pinned Locked Moved General
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  • Little Baby TeddyL Offline
    Little Baby TeddyL Offline
    Little Baby Teddy Team Blue
    wrote on last edited by
    #1

    I just bought the Waltons 11 # 2 speed sausage stuffer. Great machine. My old.stuffer would slightly ratchet as you applied forward pressure. I was using yours on the first crank and as I was appling pressure I stopped and let go of the handle. The handle flew back about a 1/2 of a turn and hit me in the hand. Ouch!!!. I have learned since then to back it down a 1/2 of a turn and never let go. I was told from someone who just bought one also that his doesn’t do that? So I am asking you is mine working correctly or is it suppose to ratchet or have something to keep the handle from flying backwards? Please let me know. Thanks. I still love the stuffer.

    Joe HellJ 1 Reply Last reply
    0
  • G Offline
    G Offline
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    wrote on last edited by
    #2

    What were you stuffing? What size horn?
    I’ve never had a ratcheting stuffer but on my 11 lb. stuffer I do get some backlash on the 10 mm tube, but not anything I felt uncomfortable with

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    1 Reply Last reply
    0
  • Little Baby TeddyL Offline
    Little Baby TeddyL Offline
    Little Baby Teddy Team Blue
    wrote on last edited by Little Baby Teddy
    #3

    I dont have a problem now. It was the first time that I was using it. I was just wondering if it was missing something or is that normal?

    1 Reply Last reply
    0
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to Little Baby Teddy on last edited by
    #4

    Little Baby Teddy That’s normal so to speak. Easy to get used to though

    Better Living Through BBQ!

    1 Reply Last reply
    0
  • TexLawT Offline
    TexLawT Offline
    TexLaw Team Orange PK100 Sous Vide Power User
    wrote on last edited by
    #5

    Yes, that’s normal. Like Joe Hell said, it’s easy to get used to. I quickly learned to ease off the handle a little, instead of just letting it go abruptly.

    Little Baby TeddyL 1 Reply Last reply
    0
  • Little Baby TeddyL Offline
    Little Baby TeddyL Offline
    Little Baby Teddy Team Blue
    replied to TexLaw on last edited by
    #6

    TexLaw yep i learned fast. Regardless, I love this stuffer.

    1 Reply Last reply
    0
  • N Offline
    N Offline
    Nord Yearling
    wrote on last edited by
    #7

    If you let the mousetrap slap you only once you’re a fast learner but if you let it get you the second time there’s not much sympathy. Lol. Mine does the same.

    Little Baby TeddyL 1 Reply Last reply
    3
  • Little Baby TeddyL Offline
    Little Baby TeddyL Offline
    Little Baby Teddy Team Blue
    replied to Nord on last edited by
    #8

    Nord how true.

    Joe HellJ 1 Reply Last reply
    0
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to Little Baby Teddy on last edited by
    #9

    Little Baby Teddy My 11 lb. stuffer cranked out over 700 lbs of sausage last month with zero issues!

    Better Living Through BBQ!

    1 Reply Last reply
    0
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by
    #10

    don’t release the pressure until the product stops flowing

    1 Reply Last reply
    2
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #11

    I’ve had it happen to me as well but I can always tell when it is going to do it, if something is taking a lot of effort to stuff then I know to back it off easy for a turn or so. You might check to see if you air release valve is functioning properly.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
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