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**bdawson** · 01-22-2013, 12:10 AM

Quote:

Originally Posted by haeffnkr

Last year we did close to 1500 pounds in one day with a 2 gear stuffer.
I am tired of that so time to upgrade equipment.
The stuffer is the bottleneck of the process.

This year will be 2 days about 650ish both days.

The smoke house gets too crowded when it goes over 900 pounds.

Why would you use the geared stuffer over the air one?

thanks Kevin

Yeah, I know what you mean. Our biggest year was 1800 in a day. It is very tiring and our smokehouse was packed to the gills. Its better when you only do a couple days with 600 pound batches. We have a 200 pound mixer so it comes out to like 3 batches.

We dont have like an old enterprise stuffer. Our stuffer is geared really well and works nice. My dad and I both just prefer the regular stuffer because it is easier to control. Easier to feel it. And we usually have 5-6 guys so we just switch. The only thing we stuff that is really a challenge is smokies, pork sausage and summer sausage casings are easy to stuff.

**haeffnkr** · 01-22-2013, 12:27 AM

Quote:

Originally Posted by bdawson

We dont have like an old enterprise stuffer. Our stuffer is geared really well and works nice. My dad and I both just prefer the regular stuffer because it is easier to control. Easier to feel it. And we usually have 5-6 guys so we just switch. The only thing we stuff that is really a challenge is smokies, pork sausage and summer sausage casings are easy to stuff.

I am playing with my Enterprise grinder for my limited use only.

Dad has a monster Hobart 3 phase beast that will shoot meat across the room... he actually had to make a gaurd for it.

Yes have a bunch of guys to help also, but I am looking forward to using a water pressured stuffer that will have consistent pressure.
I do a lot of the stuffing and I have to "learn" how to keep in sync with the cranker... if you get in a tune it goes pretty fast though...until you have to load up again

thanks Kevin

**bdawson** · 01-22-2013, 03:08 PM

Yeah, we have a Hobart grinder as well, so much better. You don't have to cut up the meat to stew meat size before you grind it. As long as the chuck fits in the grinder it will grind it. What size grinder do you guys have, #32? or bigger?

If I crank I just watch the casing and the person stuffing and can tell what to do. Yeah, it is the longest precess to load the stuffer each time. Our Stuffer will do 11 sticks of summer sausage per fill. My dad has been doing this for probably 40 years and I have been for probably close to 20. When we get in there to make sausage we can do a couple hundred pound batch in no time. We have a system that works pretty well.

**Oak_Brook_Brewing_Company** · 01-22-2013, 09:07 PM

You guys are awesome! I did about 30 pounds total with a kitchen aid mixer and some attachments! It's fun though and the results taste good.

**haeffnkr** · 01-24-2013, 02:14 PM

I have a kitchen aid mixer and grinder also.

For small batches a kitchen aid mixer with the old style Hobart grinder attachment is a great setup.