I did a 50lb run of lil smokies (awesome Walton’s seasoning) with sheep casings. I thawed out 200lbs of meat to do a variety of things 3 or 4 days later. When I got all set up and hit the button to start stuffing it ran for about 4 seconds and stopped. When I tried it again I noticed the flash from the spark inside the motor. Ended up having to run all that meat with the hand crank.☹️
New/old Stuffer
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
processhead I may be asking for advice on some clean up soon. The wife and I hooked up the camper and are spending a long weekend in Ohio Amish country. While we were hitting all of the local fare today I ran across an Amish estate auction. There were 2 old screw driven stuffers and I picked up one for 60 bucks. It is fully functional with all the parts except the stuffer tubes. Its a Landers, Frary and Clark 8 qt. It needs a little TLC, but I’m excited about the purchase.
"You never really die until you end up on the wall at a Cracker Barrel"
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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
GWG8541 Nice find
Just a reminder from a previous post, I have an enterprise stuffer which needs bead blasted. I will give it away to anyone willing to pick it up in WichitaGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen Wish I was in Wichita or had an inspection to do there. Nice heirloom piece.
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glen if you are giving it away I will pay shipping for it , the stuffer looks like the one I used when I was working in the business when I was young
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GWG8541 I grew up in western Pa with the Amish in the area many good ideas from them
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A good alternative to sandblasting is cleaning by electrolysis. All that you need is a 12 volt automotive battery charger, plastic container and washing soda.
Best bet is to fully disassemble before-hand to get everything cleaned thoroughly.
After cleaning, re-season like you would a cast iron skillet.Paul
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
processhead so do you hook 2 rods to the cable ends and put them in the water?
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
processhead the good thing is the only part that is really rusted is the outside of the main body. It appears that it was used last to render lard.
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cdavis you wire the two rods to the red battery charger lead, and the black lead goes to the coat hanger that suspends your subject part in the fluid. The fluid is water, mixed with 1 tablespoon of cleaning soda (not baking soda) per gallon of water. Do not over-concentrate the solution. I run my manual battery charger at the 15 amp setting. There are many you-tube videos on the subject. I just cleaned 3 10" cast iron skillets using this method. Took 14 hours for the quickest one, and 24 hours for the worst one. Science is fun!
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Electrolysis removes rust, old grease/dirt and any old lead paint that might still be stuck to surfaces that contact sausage meat.
Usually a little wire brushing in soap and hot
water will remove what little is still stuck on the surface after it comes out of the bucket. -
ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
I love these old suffers/fruit presses. My father-in-law has one in his basement that I am hoping to get one of these days
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glen If you don’t find anyone you want to give it to, Walton’s would be happy to take it, mauybe do some cleaning up and then run a Meatgistics only giveaway and we would pay for shipping? Just an option!
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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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Jonathon Fist of all apologies to craigrice, but for convenience if Jonathan wants it I would rather just drop it off to him if he still wants it after the photosI lack both the means to restore it and no place to display it
I don’t know if the strainer basket is salvageable, it won’t come out (didn’t try to force it)
There is a lock nut and a tube in the basket
All rust appears to be surface rust but I can’t see inside because of the strainer basket
Screw and gears workJonathan are you still interested?
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt last edited by craigrice
glen that is fine with me it would be a good item for display in the retail shop or in the video area background at Waltons
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
glen that is a sweet looking piece of americana.
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glen Looks like a nice Enterprise. They originally came with two plates. One large for stuffing and one smaller for use with the strainer. They will be marked as such on the top side. The second one may be under the strainer basket.
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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
processhead don’t know if there is a second plate, the attached plate is marked SMALL
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen said in New/old Stuffer:
processhead don’t know if there is a second plate, the attached plate is marked SMALL
If you manage to get the strainer out, you might find the large plate at the bottom of the stuffer.
Mine was missing the large plate. -
I had a customer restore the stuffer his grandfather and his dad used in the old butcher shop
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Departing Contestant That’s a beautiful piece of equipment. Never seen one like it. Who made it and do you know about what year?
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