LEM Stuffer

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Rag1

Executive Chef
Joined
Jun 24, 2007
Messages
3,022
Location
Berks Cty, Pa.
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.
 
I got mine at Bass Pro for around $130. Somebody here got one at Northern Tools for under a hundred.
 
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
 
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.
 
ronbeaux50 said:
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.


Moist sausage is always a beautiful thing. :shock: 8)
 
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