mdseaside you need to get some stuffer flusher eggs https://waltons.com/waltons-stuffer-clearing-eggs/
Equipment hack
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Tried finding the meat hacks post but couldn’t find it. I think it was Dr_Pain that came up with the therapy balls to squeeze the rest of the meat out of the throat of the stuffer which is a wonderful way to do it. Here is my hack that I do.
I used to buy all cabelas equipment before I found meatgistics and Walton’s. The pic you see which is Saturday the 8th and is my very first time using the 11lb sausage stuffer from Walton’s. My hack is to take my long tube jerky shooter and add the left over meat from the stuffer throat and into the tube, then take the stuffing horn from the Walton’s stuffer and finish out the casing. There is a little left in the horn and I will find some type of plunger to get that out at a later date. -
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
How did you like the 11lb? I used mine the first time just before Christmas. I definitely like it better than my old 7lb.
"You never really die until you end up on the wall at a Cracker Barrel"
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GWG8541 I hate to do a response to this question but I will be honest. Some things are better than my 20 lb the other things not so much. I think I had very high expectations in it which led me to be a bit disappointed in its first use today.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
twilliams bummer, you were dropping down in size so I could see that. I did like the vacuum valve on my 7lb better than the 11, but just not having to reload the stuffer so much was nice.
"You never really die until you end up on the wall at a Cracker Barrel"
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GWG8541 I stepped down to the 11 lb just for the wife as she is the one that cranks while I manage the stuff. With comments being that the crank was easier since the diameter was smaller I chose to get it for that purpose. That is not the case, she had a harder time cranking more than my 20lb. I ended up doing it while I put pressure on casing to fill and she just held it up to get the length I wanted as I stuffed. As far as 11lb goes that is not accurate either. I made two 11lb batches. I only got approximately 8 lbs in and had to refill. The cylinder appears to be thin walled and not as robust. The gears and shaft appear to be very nicely built, not sure what the clicking of every notch in the gear was all about. I thought is was a locking mechanism so it would not back travel but that was not the case. The horn for the 19mm is better than my other one. Maybe I will do a pros and cons list tomorrow
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
twilliams yeah, I did a 10lb meat block with 11/2 lbs of high temp cheese and it was more like a half and half reload. I understand the water, spice and additives make a difference, but it seemed a little off.
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twilliams Is your stiffer a single stage hand crank or a 2 speed?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat and thinking about God,
Than sit'n in church and thinking about fish'in! -
Mine clicks also. Waltons said it’s normal. It seems to just be “clicking to make sausage by” music.
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@dennyo 2 speed
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
samspade mine is definitely a clicker.
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twilliams I have a LEM 2 speed 11# stuffer and when making meat sticks I use a 17 to 19 mm casing, mine is not hard to crank at all. 15 mm might give me a tad of restriction but, I’ve never seen them locally available. I’d like to try them sometime though.
I’m sure you are checking that the handle is in “grandma” gear.
Unfortunately all of my processing equipment was purchased long before I ran across this site.
Denny O's-Smokey Bones
I'd rather be sit'in in a boat and thinking about God,
Than sit'n in church and thinking about fish'in! -
@dennyo yes it’s in slow gear, tried the other gear and couldn’t budge it at all. And I might add before someone brings it up as how much water I use. I have not changed my process at all besides going from a 12.5 lb batch down to 11 lb using the 12.5 lb seasoning amount. Used 900ml of water which is more than recommended, I like going a bit heavy to make stuffing easier. Usually I use 1000ml for a 12.5 lb batch.
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twilliams I wonder if the bushings within the stuffer are warn or something about the meshing of the gears then?
I wasn’t trying to imply that you (or the better half) was using it incorrectly and with your statement on water, I wondered but said to myself “this is not his 50th rodeo”.
About got to be a mechanical thing doesn’t?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat and thinking about God,
Than sit'n in church and thinking about fish'in! -
@dennyo no offense taken, it was not my intention to write it that way, I just thought I’d throw it in there. It is a brand new stuffer, first time using it. I’m sure it is working as designed, from what I gathered from reviews I just got a different idea in my head
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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
twilliams I am assuming it cranks down easily when empty.
Maybe open it and make sure the gears got lubed?
My 19mm horn has much more of a taper at the stuffer connection -
twilliams What size is the horn inot what size casing. That said, I’m sure it is still as you have done. I’m just trying to get a sense of yours maybe against mine.
Denny O's-Smokey Bones
I'd rather be sit'in in a boat and thinking about God,
Than sit'n in church and thinking about fish'in! -
twilliams said in Equipment hack:
GWG8541 I stepped down to the 11 lb just for the wife as she is the one that cranks while I manage the stuff. With comments being that the crank was easier since the diameter was smaller I chose to get it for that purpose. That is not the case, she had a harder time cranking more than my 20lb. I ended up doing it while I put pressure on casing to fill and she just held it up to get the length I wanted as I stuffed. As far as 11lb goes that is not accurate either. I made two 11lb batches. I only got approximately 8 lbs in and had to refill. The cylinder appears to be thin walled and not as robust. The gears and shaft appear to be very nicely built, not sure what the clicking of every notch in the gear was all about. I thought is was a locking mechanism so it would not back travel but that was not the case. The horn for the 19mm is better than my other one. Maybe I will do a pros and cons list tomorrow
Good feedback. Reading your review, it almost read like the stuffer I bought on Amazon (Hakka 7 lbs). I wonder if Walton farmed it out to the same company??
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@dennyo I will have to take the horn to work and measure with my calipers. My other one is 12.7mm outside diameter and I have to basically force my 19mm casing on the horn. The Walton’s one the casing goes right on with a little play so I’m assuming maybe a 10mm. Which explains with it being more difficult to crank but with the smaller diameter canister and piston of less down pressure I would think maybe they would equal out to the same crank pressure?
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3/8" +/- is prety small to be pushing the 11 lb stuffer into.
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twilliams Are you saying you used a 12.7mm o.d. and stuffed with a larger stuffer canister diameter?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat and thinking about God,
Than sit'n in church and thinking about fish'in!
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