Definitely the smaller diameter stuffer if geared the same. I broke my small stuffer last spring and finished using my 26lb stuffer and that was miserable. I may have to invest in an electric stuffer next fall!
BBday Grinder stuffing funnel size?
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Forgive me if this is a stupid question that should have been a no-brainer to figure out. Has anybody have any idea how I can figure out what size sausage tube will fit a BBday cheapo grinder/ stuffer? There is no markings on the machine, the funnel that came with it, or any of the grinding plates. I tried Google for a customer service number and discovered that it always refers the customer back to customer service of the store it was purchased at.
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
A digital caliber will help. 1/2’ outside diameter will work for 32mm. 1/4 inch plate is medium grind . Good for most anything . Buy what you need not what you think you might need
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wmjacksoniii First you will need to determine what grinder head size you have. To do this, remove your grinder plate and measure the diameter. I’m guessing its a #5 or #8 but a measurement will verify. Once you determine the head size, you can order any stuffing funnel you like, for that size head. If you can swing it, get a stand alone stuffer. Does not have to be anything huge or fancy. It will save you time and lots of frustration. Also, you will end up with a much better product.
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
wmjacksoniii Did the plates and horns come with the grinder or you buying the parts?
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JoeB they came with it. But there is no part number, size, or other markings on them to use as a reference.
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by JoeB
wmjacksoniii well my friend. 1st ID your plates. Median plate is the 1/4” hole. Fine is the smaller and big is course. Normally 1/4 plate is general use. Horns are for stuffing. I use 1/2 inch For casing 32mm. Just easier to work with. Like any new hobby it just take time to learn. Great site to ask questions. We are all dumb in many areas. A for me I’m so dumb I think I’m smart
. Ask a question any time. I’ve been there🤫 -
JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
JoeB there is always someone smarter, and always someone more less smart
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by glen
wmjacksoniii :
Grinder Size - Diameter of Plate 5 - 2 1/8" \ 8 - 2 1/2" \ 12 - 2 3/4" \ 22 - 3 1/4" \ 32 - 3 7/8"
Note: size 10 and 12 grinders are the same size -
JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
glen may I point out that he has the plates and horns he just is trying to understand how to use them
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
JoeB I thought In the first post wmjacksoniii was asking what size stuffing tube would fit his grinder. Maybe I misunderstood but info never hurts. If you know the size # and dimensions of the grinder it is easy to find a set of tubes
wmjacksoniii, I use a similarly priced grinder that does a good job grinding but is impossible to stuff with. I bought a stuffer after my first attempt with the grinder
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
glen This is not a problem glen, I’m dumber than i look, and i look pretty dumb
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
Many times using a grinder for stuffing has to do with not using a stuffer Plate, and not chilling the meat, and grinder throat to handle a 2nd pass without the fat smearing thru the grinder. It is also a 2 person operation. Feeding the meat down the grinder while controlling the casing and refeeding the grinder. Des not make for a great Hubby wife venture . Have the burses to show for it
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
JoeB No problem here Joe, LOL, my cheapo grinder has lasted me 12 years as a grinder but from day one the chamber and auger did not have close enough tolerance to push mix through a stuffing tube
I’ve also noticed the cheaper grinders have stopped stating their size in their adds so you don’t know what you are getting -
JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
Had a relationship like That once. Cheap but I didn’t know what I was getting till after I got it.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
JoeB I hear ya there!
One problem posting answers to newer members is we don’t know their experience level
Some may need three words, some may need 500
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
glen You’re a good man Glen. It is what it is.
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wmjacksoniii What glen gave you is going to identify what “size” your grinder is and this is probably the most important thing to know about a grinder as it will determine what sized plates and knives. Grinders are common in these sizes: 8, 12, 22, and 32. I wont repeated what he did above but find out what sized grinder you have. Then look at the plates, normally plates will lock into the head system by having 1 notch around the outside of the plate that will fit into a small portion of the grinder head that sticks out a little. Some plates have 3 notches which is fine, a 3 notch plate can be used on a 1 notch grinder but a 1 notch plate cannot be used on a 3 notch grinder. There are also some plates that have 1 or 2 of the outside edges flattened off. Those are commercial setups for the most part though so I don’t think you will see that.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon I looked up his brand of grinder and it seems to have plates like a kitchen aid plastic grinder. The type with 2 “ears” that lock into the head, no single notch like westons and such. My belief, and correct me if wrong but tubes are tubes and are sized by the plate locking nut itself. A #8 set will fit most #8 heads and so on. So if he determines what head size his is, he can go from there.
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JoeB Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans last edited by
smokinbubba you guys gave some great information and anatomy of a grinder. The original question was What do I do with stuff? No directions. He has the plates and horns. How do I use it? I might be wrong, but I did ask him that question in the original thread
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
wmjacksoniii, we are trying to help, can you respond and clarify your questions?
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