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