Is this Economical Electric Stuffer Worth the Money?
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- Опубліковано 7 сер 2024
- Today we are reviewing an economical electric sausage stuffer sold by The Sausage Maker.
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If you want more information on this 25#stuffer electric sausage stuffer you can find it here: tinyurl.com/2hvbhcea
Stainless steel stuffing horns used in this video: tinyurl.com/3c3jpf3u
18-20 mm Sheep Casings for the pepperoni snack sticks: tinyurl.com/4sn3y57k
22-24 mm Sheep Casings for the lap cheong: tinyurl.com/29adupwn
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Is this Economical Sausage Stuffer worth the money? Absolutely. This unit completely exceeded all of my expectations. After running hundreds of pounds through this stuffer i can say that this unit does exactly what it's supposed to do, and it does it ultra-fast. If you want more info on this unit, you can check it out here: tinyurl.com/2hvbhcea
Thank you for your thorough review of this machine. I’m seriously considering it but I’m aggravated that the included tubes are plastic on a $900 machine.
Another gem recipe!
October is my favorite month by far. Hunting Season + Celebrate Sausage ..life doesn't get much better.
Not sure how I missed this but, great review!
Well I love the sausage maker, they've got some amazing products. I have they're #10 manual stuffer which is fine for us for the time being.
Very helpful review! Thank you.
I emailed you awhile back and got your thought on their more expensive model,. which I in turn ordered one. they are telling me it could be months before they are delivered to getting motors. Thanks for the video, I had actually entertained this model. I think I will order one. thanks again, I have learned a lot from you.
I remember. Too bad the motors were out of stock because that unit is a classy unit for sure. This unit will certainly get the job done. If you end up getting this unit, you'll be very happy.
Thats crazy. I ordered one of the beasts back when covid had just started. Inordered in february and got it in september. Was well worth the wait. But it was the same thing. Motors in chicago. Of course it wasnt sausage makers fault chicago stayed shut down for so long.
It's on my bucket list for sure!
You're too young to have a bucket list😉
@@2guysandacooler Hahaha
It looks very well made
Thank you for this comprehensive review, I have been looking to increase my stuffer size, and going electric. Especially, since hunting season is just around the corner and I always make lots of sausages.
This is a very capable unit for the money. Especially if you make lots of sausages.
@@2guysandacooler Yessir I do, and it is your channel that took me down that road. Thank you for the awesome content, and I still need to build my fermentation chamber at some point.
I have the 15# manual stuffer and have found it much easier to control if I take the handle off and use my long handled 1/2" ratchet with a 13/16 socket. That way I am never in an awkward position when working by myself. To run it up and down while not under pressure I use my 3/8" cordless drill. Works great for me. I would like to see them replace the handle with a reversable gear wrench that attaches the way the handle does.
I just went thru that buckling problem with Lem the fuse blew to boot no resetting it either was able to find a fuse because Lem wasn’t helpful I’m very Leary of using it again because the structure is compromised thanks for posting the video you have been a huge help in the sausage world
I totally understand. You're not the first to have that issue as I hear about it constantly. It seems that there's a design issue with their support system that rears its ugly head when making snack sticks.
Thank you for the review Eric. Very useful and informative. Is there a chance you could try the stuffer with a 3/8" tube? That's the largest one I can use for 19mm collagen snack sticks and it takes every once in my body to crank my manual stuffer!
HI
Very interesting review, I am just starting and hope I am on the right track.
Bought a good manual grinder, saving the extra money for a good electrical grinder, for a potential electric stuffer.
It is for me not about the power or speed of the electric stuffer.
I will be making sausages alone, without help at hand, I think it might make sense to keep both hands free for stuffing. I might think to complicated but I dont like to spend money twice, buy a stuffer and come to the conclusion that , for ease of operation by myself, a electrical stuffer would be better.
Enjoying this chanel anyways, with valuable infromation for me!!
Thanks, great video and tips. I already subscribed and have the notification button set, looking forward to having a chance to win this baby.👍👍
Thanks!
Like the flat bottom of the hopper to use as much meat as possible! Yes you can find ones for half to a quarter this price but you wont reliably be able to stuff half inch snack sticks
so true. Any stuffer can handle the larger diameters but those small diameters are very tough on poorly built stuffers.
Great review thank you. Are you affiliated with the company that makes these sausage stuffers? Get compensated in some way (money or equipment etc) for your reviews?
One thing when adding the washers you took away that much bolt in the threads. I think its best to add a longer bolt to make up the differance of the washers.
yeah, this is just a hack. I don't think adding a longer bolt is an option (at least for me it's not😉)
Would like to know were you got this stuffer would be really nice to get one ....
Just bought a new smoker for the first time in 30 years. Lots of changes. Made a batch of pepperoni and a batch of kabanosy and was looking forward to trying out the new unit. Managed to stuff about 3 inches of sausage before the Kitchen Aid got gummed up and failed. Looks like meatloaf for dinner tonight . What a giant bummer.
That stinks!!
@@2guysandacooler Luckily, it stinks pretty good. Momentarily had a hissy fit but at least you get to eat your mistakes. Just purchased a Hakka stuffer online. Can`t wait to get it.
Hi, eric.
I try to follow your salami recipe and i just found i bought plastic casing.
Is it suitable for salami fermentation? Or should i found the other ones. Can i use muslincloth?
probably not. The casing needs to be breathable.
Thank you for the review Eric. Do you know if they sell a 220v version as well?
Good question. I don't think so but i'm not sure
In case anyone else want to know, I checked with them. They do not sell 220v version, as you thought. @@2guysandacooler
Question when you do course grind do you grind it once or twice
Usually, I only grind it once
what sausage that you've made in the last few years that is your favorite?
Tough question. Here's 10 of my fav's.
The Texas Bowl of Chili Sausage
Cajun Boudin
Lap Cheung
Jalapeno Popper Sausage
Kasekrainer
Lebanon Bologna
Boerewors
Italian Chicken & Basil Sausage
Frikandel
Frankfurter
@@2guysandacooler
The Texas Bowl of Chili Sausage Texas Bowl of Chili Sausage | Celebrate Sausage S03E15 ua-cam.com/video/dpTex768_Bo/v-deo.html
Cajun Boudin Celebrate Sausage S02E01 - Cajun Boudin ua-cam.com/video/qrsOApS3_6I/v-deo.html
Lap Cheung Celebrate Sausage S02E04 - Lap Cheong ua-cam.com/video/UoVz7HJK6lc/v-deo.html
Jalapeno Popper Sausage Celebrate Sausage S02E05 - Smoked Jalapeno Popper Sausage ua-cam.com/video/jx9x4gQqx6A/v-deo.html
Kasekrainer Käsekrainer - Cheese Sausage | Celebrate Sausage S03E26 ua-cam.com/video/CIB-xrgFTik/v-deo.html
Lebanon Bologna Celebrate Sausage S02E23 - Lebanon Bologna ua-cam.com/video/KSUOp-czMZc/v-deo.html
Boerewors Celebrate Sausage S01E01 - South African Boerewors ua-cam.com/video/b2K6MEFUIyo/v-deo.html
Italian Chicken & Basil Sausage Celebrate Sausage S02E27 - Italian Chicken & Basil Sausage ua-cam.com/video/RzKlH8wdwbI/v-deo.html
Frikandel Celebrate Sausage S01E23 - Frikandel ua-cam.com/video/L0_ESAZg9D0/v-deo.html
Frankfurter Celebrate Sausage S01E29 - Frankfurter ua-cam.com/video/pqg7JlN6oN4/v-deo.html
@@2guysandacooler do you travel to taste & learn different countries / regions sausages? talk about a dream vacation
$$$ 899.99 in my humble opinion isn't economical for a home stuffer. It looks very nice and looked like it worked great but for me personally where I only make sausage and kielbasa 2 or 3 times a year it is not worth the investment.
i would agree. this is for someone who is a little more serious about sausage making.
the one thing I notice... when you purchase one these stuffers, the horn is always plastic. The test you are running, the horn is metal. Is using a metal horn better than a plastic one????
When I buy a stuffer the first thing I do is upgrade the horns to stainless steel. In my opinion I find that the stainless-steel horns reduce casing blowout as the casing slides on the horn better and usually the stainless-steel horns are longer than the plastic ones so I can add longer casings or multiple strains of casings to them. With that being said the plastic ones work as well, I just prefer the stainless ones.
@@2guysandacooler This has not affected me yet but. The longer the stuffing tube the more resistance there is. Short stuffing tubes have that advantage that can allow smaller tubes on cheaper stuffers. Makes me wonder why I've not seen this mentioned in sausage videos.
the moment i hear Celebrate Sausage!!! i know something good is coming. this is amazing news!!!!
You do not say what size casing and tube your are using,maybe i did not heat it. I make the Sicilian hotdog size sausage cant find the tube and casing for my machine.
I did say. the first was 18mm and 1.2 inch horn and the second was 22mm with a 1/2 inch horn
Powerful electric motors in small home appliances is nothing new, especially when you add the mechanical advantage gearing will give you. Bread Machines, good Blenders, Meat grinders, Mixing & Food Processing machines all require very strong motors for their size. Small electric motors have come a LONG ways in recent years w/ the advent of the "Outrunner" motor (the outer casing containing the magnets revolve around the fixed armature & windings w/ pulse timing controlled by an ECU), and Electronic Speed controls. Unlike Heat Engines ( auto, jets, anything that burns fuel and converts heat into motion), Electric Motors produce their highest torque upon startup, which is very useful in small home appliances. The only difficult part is finding one that's got some quality built into it so it will last.
How much is it
I think it's around 900 bucks
I’m looking for a good stuffer
I've always used a quality handcraft and it's treated me well for 10 yrs. I'm old now and looking to upgrade to motorized. This vid from Eric probably just went into my 2024 hunting expenses lol
I wouldn't say $900 is exactly economical at least not for the casual home user it would depend, of course, on the amount of use.
I would say that a casual home user isn't making 25 pounds of sausage at a time. This would be for someone who is a little more serious about making sausage.
Given the similar money, how would you compare this unit to the LEM 20lb automatic stuffer? Thanks!!
I have never owned the LEM unit and I'm sure others that have one might want to chime in, but a large majority of the emails that I get regarding the electric stuffer buckling while making snack sticks come from that unit. My guess is that there's a design flaw in the support system.
It won’t buckle because it is pushing against the frame😁
With today's economy costing the average American $750+ more per month than just two years ago how about a review of a unit from Amazon?
You stated this unit($899.99) was 1/4 the cost of your machine (yowzaa). Amazon's advertising 25# electric units for ~$364 and up at this time(13Sept23). For the guy/family that might do a deer or two, a hog, and if lucky a beef, saving money on equipment is a consideration that is constantly weighed.
I've owned a Cabela's 25# electric foot controled unit for a few years now and it cost just about what this review model cost. Has served me well but the frugal side of me keeps asking "what if"?😊
You have to remember that there's always a reason why it's so cheap. Usually, the build is made from very poor materials. What I have found (especially with the cheap stuffers) is that they break super easy when doing snack sticks. Trust me I've bought several in my career trying to go cheap. It's not worth it. Better to spend a little extra cash once than having to buy something twice.
Great advice bypass the safety stop, void your warranty, and possibly ruin an “economical” stuffer to save a couple of ounces of meat. What’s the time to make 25 lbs of snack sticks? You avoided that and went right to a larger tube for the speed test. Half inch tube you are going to be loading a whole lot of 17 mm collagen casings (which is what everyone uses for snack sticks anyway). That would be the real question to be answered.
LOL. That's why the caution about the hack. You have to use that information responsibly, otherwise you will have an issue. Snack Sticks take about 12-15 minutes to empty the hopper. You are running it on the slowest speed (basically). It also comes down to how quick you can reload the casings onto the horn. Sheep casing (which is what I use) takes longer than synthetic casings. The real question here is, when was the last time you made 25 pounds of snack sticks?
I notice you are using stainless tubes.
yep.
The vested interest in promoting the sausage maker brand means I can't believe a word said through the video
thats why i did the tests. so you can see how it performs with your own eyes. either way makes no difference to me😉
Hi Eric a test comparing the Lem unit ,with the Sausage maker,would have made a big difference,I know in the past you used LEM products ,what happen?? You don’t trust them anymore??.Thank you
@@mannyp.52 I was sick of the ridiculous shipping charges that they would impose on even the smallest orders. Besides I get LOTS of emails daily about people's personal experience and one of the most common I get is how the Electric stuffer from LEM has faulty support brackets that buckle when doing small diameter sausages. It's a design flaw in the stuffer
Hi Eric! Excellent video. I got a question I've been wanting to ask, maybe it can be a video (I think is very interesting and maybe helpful to a lot of people) - I live in Colombia and in the Caribbean, it's pretty hot in here, when I'm mixing meat, what's the best way to keep the meat cold when mixing? I'm always super careful when grinding and always keeping it under 32f, but when mixing (specially summer sausage) I mix for about 8 minutes 10 pound batch in a mixing machine, most of the time it tends to get easily over 45f and I need to get the mix in the fridge after only 5 min mixing, and then after maybe an hour, finish it, it just takes too long for the mixing step! What is the best practice so I can do it without removing it and getting it to the freezer?
Great question. Make sure your meat is under 32 when mixing. Also make sure any liquid that you add is ice cold. Add the liquid several minutes after you start mixing to help keep the meat supe chilled.
Alternatively, you could season the meat first with all your spices, refrigerate overnight, then grind it. There will be lots of protein extraction due to the time in the fridge. It should make mixing super easy.
OR
you can grind your meat, season it, lightly mixing, then refrigerate overnight. The next day you should have a super sticky batter due to the protein extraction. Add som eice cold water and you should only have to mix for 2-3 minutes.
@@2guysandacooler Thank you Eric! I've been wanting to try something similar to what you are proposing... Is it okay if for example I'm making summer sausage (I'm using flavor of Italy from the sausage maker) and a little portion of liquid at room temperature I mix it with the starter culture and the rest of the liquid I use it in the form of ice to maximize the capacity to lower the temperature of the mix when mixing? Or is it not recommended to use it in the form of ice? (With the temp of my city, Cartagena, I'm sure when mixing the ice will melt anyway)
When mixing the starter culture it should be room temp. You can add additional ice 3-5% to the summer sausage while mixing though
@@2guysandacooler Great, thank you Eric, I will try all this options and test which one is the best, I'll keep you posted 😊
Whatever you do, don't add the starter culture then refrigerate. You will want to add that when you mix it.
Personally I always viewed certain things like electric staffers as kind of a waste
(I Mean sure if you've got a full blown operation it's a good investment to have generally speaking) however buying a full blown motor/piston to only use it once in a while like that is just a waste of money and bad for the environment and etc
Thr mechanical force we can create with our own weight is incredible and well easy...
When it comes to mixing tons of meat by hand and keeping it cold obviously that requires a lot of energy
It's not only and effort but also requires time
So mixers are great for that
However I'm sure it's possible to designe quite the decent stuffer which will only use Meachenical force
And no I don't mean cracking it up with an handle I mean standing on it
Idk I'm not an engineer I guess the gearing will be a little bit difficult to "figure out" balance so that different people of different weights can press it without many issues
And so that it feels smooth and etc
But it's really as simple as standing on a pedestal and slowly letting your weight push the mean down
Who needs a motor
(Dure technically the same can be said about mixers except they require more consistent application of force and a lot more of it... technically we've been spinning things with our feet for hundreds of year. Mostly clay but still you get the point)
Dude whose pets eat more than a third world child complains about a sausage stuffer.
Any soon hydraulic stuffer review? I am about to order one, probably tomorrow.
It’s expensive
900 dollars is economical? Lol, UA-camrs
There's a difference between economical and cheap. Economical is all about value. If you wanted to make 200 pounds of sausage and get it into a casing in less than 2 hours this would make sense. Sounds like you are looking for cheap.
This machine unfortunately does not match your description, the motor cover is plastic and the side rails are plastic, plus the horns are plastic. This is a cheaply made stuffer sold for way more than it should be. I just bought an Avantco from the restaurant store and yes it’s manual but extremely better made. It will last a lifetime as opposed to this one you are promoting. Your recipes are off the chart, please don’t sell out to you promoters for there inferior products.
Overpriced and over-rated IMHO. "Economical" is not the term I would use. I have almost always been alone when making sausage and have had no difficulty in cranking and stuffing at the same time.
Im going to take a wild guess here but im assuming you've never used an electric sausage stuffer. Perhaps you dont make huge batches of sausage each week and in your mind, a smaller manual stuffer is sufficient. i can totally respect that, but there are sausage makers who make lots of sausage every week. Some have small cottage businesses in the charcuterie field and time is very valuable to them. Electric sausage stuffers allow the sausage maker to case sausages faster and more efficient than manual stuffers. This unit stuffed 25 pounds in 3 minutes and 45 seconds. Thats 100 pounds of sausage stuffed into a casing in 15 minutes. This feature alone is worth the price.
Here's the reality though, 25 pound sausage stuffers that are manual can cost the sausage maker $700 bucks (for a moderatly decent one). For only 200 bucks more, one can upgrade to an electric stuffer. A worthy investment for someone who makes lots of sausage and values time. 😉
@@2guysandacooler i got to agree with bliksemdoner and im not a electric stuffer owner .but this was a total advertisement for the stuffer .not saying it isnt good and i suppose it is good for the big time sausage makers
Your clearly a subscriber so you would already know that I am a huge fan of the electric stuffer. I bought mine (3800 bucks) several years ago and make 99% of my sausages through it. When given the opportunity to review this stuffer (900 bucks) I jumped at the chance, simply because the biggest comment we get regarding our other stuffer is that it's just too expensive. With that being said, you should know me well enough by now that if I don't like something I will most certainly point out the flaws (check out my cavern and smokin it prototype videos). What's more important to me is letting my audience know how I honestly feel about a product. If they choose to buy one or not is irrelevant. Just so you know I wasn't paid to review this stuffer.
@@2guysandacooler Eric, yes, I have never used an electric stuffer and I don't make sausage for a living. If I was then an electric unit would probably make sense.
I do own a 25lb manual stuffer which cost me in the region of $250 new (about 15 years ago). I typically do about 50lbs of sausage in a session and it does not take much time or effort to stuff that amount. The only piece of equipment that a prospective sausage maker needs to invest in is a good grinder, don't skimp on that!
@@2guysandacooler fair enough
The first batch needed to be filled to the top in order to achieve a proper test result!!
That test is misleading because it’s easier to push out that small amount of meat with hardly any pressure or strain on the motor…