We have begun making sausage, with great success this year, and are looking forward to stacking up a bunch more deer to run even larger batches, more often this year. The last batch of summer sausages we did was 30 pounds, and to be honest, even in the largest grinder Cabelas sells, it took too long. The meat simply slows down as the fat builds up in the auger. We are going to go with a pretty large manual stuffer I believe, but aren't opposed to anything that works more efficiently. Which large capacity stuffer would be best? Our batches will be from 50 to 100 pounds from now on. Thank you guys for any input. BB

Depends on how much meat your smoker holds. I have an electric 20 lb smoker from the sausage maker and have a 10lb vertical stuffer. Worth very penny, if you have a larger smoker and can handle quantities go with a larger one.

Keep your meat as colds as possible. Have it almost frozen. While you are grinding the meat drop ice cubes in the grinder it help keep the meat and fat cold.


John

We have basically all the smoker space we would need for even very large batches. The ice cubes are a great idea! I just keep the meat in the freezer until we need to work it or season it. Which stuffer brand is best though? I am pretty effective with the grinder for stuffing, but we are wanting to streamline the whole process as much as we can so higher volumes become easier on us with time constraints.

Maybe check a butcher supply company? It sounds like you're trying to do commercial quantities anyway.

Cabela's has a 30 pounder all stainless steel?


John

We do large batches like your describing and we sell a couple stuffers to fit your requirements. We also stock replace ment parts for our stuffers. FriscoSpices.com

yea, I think so.