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Meatgistics - Walton's - Community

New/old Stuffer

Scheduled Pinned Locked Moved Equipment
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  • GWG8541G Offline
    GWG8541G Offline
    GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
    wrote on last edited by
    #1

    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.
    20210731_185848.jpg

    "You never really die until you end up on the wall at a Cracker Barrel"

    G craigriceC 2 Replies Last reply
    5
  • G Offline
    G Offline
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    replied to GWG8541 on last edited by
    #2

    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 Wichita

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

    C craigriceC 2 Replies Last reply
    1
  • C Offline
    C Offline
    calldoctoday Team Blue Power User Regular Contributors Alabama
    replied to glen on last edited by
    #3

    glen Wish I was in Wichita or had an inspection to do there. Nice heirloom piece.

    1 Reply Last reply
    0
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    replied to glen on last edited by
    #4

    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

    1 Reply Last reply
    0
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    replied to GWG8541 on last edited by
    #5

    GWG8541 I grew up in western Pa with the Amish in the area many good ideas from them

    1 Reply Last reply
    1
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by processhead
    #6

    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

    • How hard can it be?
    cdavisC GWG8541G 2 Replies Last reply
    3
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to processhead on last edited by
    #7

    processhead so do you hook 2 rods to the cable ends and put them in the water?

    JonesyJ 1 Reply Last reply
    0
  • GWG8541G Offline
    GWG8541G Offline
    GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
    replied to processhead on last edited by
    #8

    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.

    "You never really die until you end up on the wall at a Cracker Barrel"

    1 Reply Last reply
    0
  • JonesyJ Offline
    JonesyJ Offline
    Jonesy Cast Iron Canning
    replied to cdavis on last edited by
    #9

    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!

    "Never eat more than you can lift."

    1 Reply Last reply
    3
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by
    #10

    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.

    Paul

    • How hard can it be?
    1 Reply Last reply
    0
  • ND MikeN Online
    ND MikeN Online
    ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota Veteran
    wrote on last edited by
    #11

    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

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #12

    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 waltons.com youtube page at https://www.youtube.com/@waltonsinc

    G Ridley AcresR 2 Replies 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
    replied to Jonathon on last edited by
    #13

    stuffer 1.jpg 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 photos

    I lack both the means to restore it and no place to display it

    stuffer 2.jpg stuffer 3.jpg stuffer 4.jpg

    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 work

    Jonathan 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

    craigriceC GWG8541G processheadP 3 Replies Last reply
    1
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    replied to glen on last edited by craigrice
    #14

    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

    1 Reply Last reply
    0
  • GWG8541G Offline
    GWG8541G Offline
    GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
    replied to glen on last edited by
    #15

    glen that is a sweet looking piece of americana.

    "You never really die until you end up on the wall at a Cracker Barrel"

    1 Reply Last reply
    1
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to glen on last edited by
    #16

    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.

    Paul

    • How hard can it be?
    G 1 Reply Last reply
    1
  • G Offline
    G Offline
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    replied to processhead on last edited by
    #17

    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

    processheadP 1 Reply Last reply
    1
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to glen on last edited by
    #18

    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.

    Paul

    • How hard can it be?
    bocephusB 1 Reply Last reply
    0
  • Departing ContestantD Offline
    Departing ContestantD Offline
    Departing Contestant Regular Contributors
    wrote on last edited by
    #19

    I had a customer restore the stuffer his grandfather and his dad used in the old butcher shopStonies' Stuffer.jpg

    everything has an end, only the sausage has two

    ChefC processheadP G 3 Replies Last reply
    5
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to Departing Contestant on last edited by
    #20

    Departing Contestant That’s a beautiful piece of equipment. Never seen one like it. Who made it and do you know about what year?

    Departing ContestantD 1 Reply Last reply
    0

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