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I have an electric sausage stuffer with different speeds. Only paid 670 Aus $. Works like a charm. Brand name is Vevor.

Fully agree with the lubing part also use a little more water in the mix and you'll be smiling.

Great job. Were building up our garden this year as well 👍🏻

Cool

What do you do with a big ol bear fur like that?

I have a hide that's been with us for more 40+ years

My electric would go down then stop back off then go back down work for like two seconds then back off. I added more water, went to higher, lower speed. It still just go down and work for couple seconds then backs off and then goes back down. It took forrrrrrrreeeeevvvver just to do one casing.

Hand crank you would have been done in 2 minutes

What kind of tumbler dp you use for it?

Definitely more water. Helps with the mixing and stuffing. Might have some blow bye but the water will come out in the smoke house. Just give it an hour at 140 to dry the casing or hang in the cooler with a fan blowing on it for a few hours. I didn’t catch your process . I always stuff mine right after mixing the spice then hang for 12 hours for the cure to set. But I’m impatient and usually use cure accelerator and go right to the smoker.

Kudos to you all who take the time to upload these videos. I have been in the "sausage" industry for over 30 years. You're close to becoming a sausage guru. Couple of suggestions. Some have been said already, but you must add water to your batter in order to stuff properly. 10 to 12% is a good rule of thumb. I would also suggest you buy a digital scale. Your can pick up a 60lb max scale that measures in 100's for under $100. Mixing is also critical. It extracts protein which gives you bind in your meat. My dream is to buy a 100 lb. commercial mixer, but in the meantime I use a food grade barrel cut in half with an electric grout mixer. I can mix 50 lbs if I need to easily. On your smoker a PID controller is so essential to maintain correct temps. If your smoker goes over 200 (actually 190) degrees it's to hot! You mentioned the bearded butchers and they are amazing. 2 guys and a cooler would be another one. Good luck and I hope to run across more of your videos.

What a sniffer

Well in the woods up here in nw mt we have all 4, the mtn lion gets huge I shot a 198 lb Tom in Jan of 23. And they are the only thing that I worry about in the woods but for straight size power and adaptability I’d honestly say black bear they adapt better, they eat a larger variety of things and are in, I believe every us state. But on other hand in hypothetical fight Grizz all day no question! Nice work btw!

Put on a couple of washers between the rod and piston you will get more stuffed and the auto stop still will work

I found that my electric stuffer which is the same as yours WONT stuff snack sticks

How much to you leave in the bottom when it hits to stop ?

Thanks for the video. I loved at some electric stuffers since i struggle with the crank. I mean the crank works but i really gotta crank on it! Since watching other videos on cheaper stuffers, i decided to look at LEM. They are expensive but on black friday and cyber Monday they are 25% off. I picked up a 10lb one for 500, fair price with free shipping and a warranty as well. Thanks for the video!

I don't know if you figured this out yet, but if you flip the gasket over and oil it with white food grade oil, there will be less squeeze out of meat on top of the plunger. I have the same stuffer rebranded from Vevor, at least I think they are the same, and I had the same squeeze out problem until I flipped the gasket.

If this is something you are going to pursue on a commercial basis, you might look into hydraulic stuffers...

That's what's up ❤❤❤,

Just sold mine yesterday. Had the same one but a 15 lb. Took me an hour and a half to stuff 15 lbs. of snack sticks through a 1/2” tube adding double the amount of water the recipe calls for. Gonna try The Sausage Maker’s economical motorized one.

Waltons sell a package of sillcone eaggs that you plae in the elbow tgat pushes it out of that area

Brother Brown you should oil the plunger o- ring and inside of the stuffer

You are doing great 👍

How meat does hold meat mate

Where did get sausage stuffer mate

Wait why didn’t this blow up?

Coolest firewood truck on CZcams.

What watt motor? Are you happy with the rovson?

hmmm good question def the puma in my opinion

Clean up that bush!

Of those 4 I would say the grizzly bear!

You don’t need meat it’s the same as killing your own parents your killing someone who has a soul you like have one and that feels pains. are killing animals against their will which is evil and wrong. Nobody wants to suffer and die. Nobody is food and god designed everyone to be vegan for example gorillas. Stop killing animals and treating them like property they are not property they are people this is the same as black and white slavery. You are killing someone else’s child. everyone has a mother. Don’t talk about love and Christianity when you be killing and stealing and making another being suffer. STOP putting animals through terrible agonizing pain and suffering and teaching your kids to kill people and KILLING ANIMALS ITS WRONG ANIMALS ARE PEOPLE NOT FOOD! Jesus commands you to stop committing evil it says in the Bible thou shalt not kill and god wouldn’t go against his word and want animals his creation he loves to suffer and feel pain animals have souls and are people and feel pain anyone who bleeds shouldn’t be eaten and everyone shouldn’t feel pain im going to show this video to the Supreme Court so animals have rights as humans and be treated like people. It also says in the book of Enoch from the Bible animals will be given the power to judge people after they die and who treated them poorly. STOP BEING SELFISH AND DOING EVIL TO ANIMALS.

Brother, not that I know anything about anything, however i submit that you should strongly consider adding liquid (water, stock, whatever) or combination thereof in the amount of 10% by weight of your meat block. in ALL of your sausage recipes.

Quit talking and take the shot! Don't screw this up! I'm never taking you hunting again.

Adorable

As others have said, add more water for those snack sticks. I will push out better

How much do you charge? I don’t want anything special but i just want some tanned so my wife can make a blanket

This is a great treat but I wouldn’t recommend doing this regularly.

I ADD 5 1/2 POUNDS OF WATER TO 25 LBS OF MEAT FOR SAUSAGE I ADD A LITTLE EXTRA IF MAKING SNACK STICKS TO AVOID OVER AMPING YOUR MOTOR.😁😁😁

I likes the fact you show your learning process because I can learn from your mistakes. Thanks for saving me a ton of time.

The one in the middle is a pretty color

Beautiful babies. 🥰

Thanks for the education and you are right, Gods creation! God bless you!

add more water to your meat to make it flow through your stuffer a lot easier

I just bought my grinder this week, it gets here tomorrow. I'm buying the mixer and the stuffer next month and have decided long ago, that I ain't cranking anything! I'm too old for that and that electric stuffer looks like it does the trick! Hats off to Miss Shelly for thinking so nicely of you. What a nice gift! Congratulations and thank you both for the video! 🙋

Are you in Washington like Washington State

would love to get a full tour of your butcher shop.

If you want to make your life easier on the math side you should weigh everything by kg and g. So much easier. For summer sausage you want about 8% ice cold water by meat weight in your mix. For dried and semi dried sausages adding water is a problem.

Great job using that machine..