11 lb stuffer problem
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jim volk
Turn the gasket over. Probably put in upside down. Open part down. Also, make sure the vent is working properly. -
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
Any changes to your ground sausage meat that would make it thicker and require more pressure to press?
Using a smaller stuffer tube would also create more resistance that would require greater pressure in the tub and more blow-by. -
twilliams Power User PK100 Regular Contributors Team Greyreplied to jim volk on last edited by twilliams
jim volk are you using high temp cheese? It seems when i use it i get more blow by. I was gonna by a new 11lb stuffer because of it, interesting to know this now. How much water did you add to your meat block? I use 2 qts for 25lbs of meat, seems to give me minimal issues with that amount. Also is there any chance your cylinder my be out of round? Have you noticed it happening in the exact same spot on the cylinder?
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JoeB Team Blue Oklahoma Military Veterans Veteran Yearling Sous Vide Canning Masterbuilt Power User Regular Contributors
If your blow by is soupy i would think too much water in the meat. I have seen that beef is far less absorbent to water than pork. If the batch feels ok i would be looking at the piston being maligned. Is the piston ring gasket in place and clean / lubed? i always lube with food safe silicon spray.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to jim volk on last edited by
jim volk I had the same trouble. I turned my gasket upside down so the groove was up and that helped but still had some go by. Now i started to spray the gasket with food grade silicon and that helped a lot.
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JoeB Team Blue Oklahoma Military Veterans Veteran Yearling Sous Vide Canning Masterbuilt Power User Regular Contributorsreplied to kyle on last edited by
kyle I spray the cylinder walls too. Do it after cleaning and before using. Remove the silicon ring before washing and lube to stop it fm drying out. Cheers
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
You may want to inspect the gasket under good light and magnification for any cuts or scuffs. That could cause blow-by.
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twilliams I know my gasket/seal has a slight weak spot in it on the lip that is to face down. Doesn’t feel as durable/stiff as the rest.
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jim volk said in 11 lb stuffer problem:
PapaSop
Thanks for the reply Papasop. That’s how I have the gasket on. Do you have any other ideas/suggestions?What were you stuffing? I’ve had the blow by as well but do to gasket position. As processhead said what size tube were you using? We’re you doing sticks, links brats??? You also need movement on the vent release.
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JoeB Team Blue Oklahoma Military Veterans Veteran Yearling Sous Vide Canning Masterbuilt Power User Regular Contributorsreplied to gus4416 on last edited by JoeB
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twilliams Power User PK100 Regular Contributors Team Greyreplied to Randie N on last edited by twilliams
@randie-nulph double check to make sure the vent is not upside down or the plunger?
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Randie N on last edited by
@randie-nulph Be sure it is assembled correctly and moves freely in the hole, should close up when you start to do the stuffing process.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Randie N on last edited by
@randie-nulph When you start stuffing pull up on the vent after cylinder head makes contact with the meat, it should close automatically. Another thing is check the hole it goes through for obstruction, it is pretty basic operation don’t know why it wouldn’t close like it should.
