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Old 11-17-2007, 04:46 PM   #1
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LEM Stuffer

If you are making sausage, consider a verticle stuffer. Wittdog told me it's better than using the grinder which I had planned to use. I've used my new 5#LEM twice and it works like a jewel. Doesn't have more, or less, than what you need to do the job. WOrth the money.
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Old 11-17-2007, 05:56 PM   #2
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How about a link? (not sausage)
Santa will be here soon.
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Old 11-17-2007, 05:59 PM   #3
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Quote:
Originally Posted by Puff
How about a link? (not sausage)
Santa will be here soon.
Here's the one I got Puff
http://www.grizzly.com/products/h6252
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Old 11-17-2007, 06:08 PM   #4
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Quote:
Originally Posted by Nick Prochilo
Quote:
Originally Posted by Puff
How about a link? (not sausage)
Santa will be here soon.
Here's the one I got Puff
http://www.grizzly.com/products/h6252
Thanks
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Old 11-18-2007, 09:15 AM   #5
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I got mine at Bass Pro for around $130. Somebody here got one at Northern Tools for under a hundred.
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Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
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Old 11-18-2007, 12:14 PM   #6
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There's a Northern tool up the road from me. I'll check it out.
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Old 11-18-2007, 12:56 PM   #7
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Grizzly was the cheapest I found it when I bought mine.
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Old 11-24-2007, 09:27 AM   #8
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check the sausage maker. They have a 5lb stuffer for less than that I believe. If they can get their backordered parts in, mine should be here soon
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Old 11-24-2007, 10:25 AM   #9
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Quote:
Originally Posted by SteerCrazy
check the sausage maker. They have a 5lb stuffer for less than that I believe. If they can get their backordered parts in, mine should be here soon
Grizzly was cheaper
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Old 11-29-2007, 06:26 AM   #10
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I got the Grizzly as well. I'm certainly no pro, but this thing is built pretty darn solid. The nylon gears worry me a little but squishing boudin into the casings was almost effortless so I see no reason for them to strip as long as your sausage is moist.
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