Wow! Water stuffer for making sausage.

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grumpyoldman

Senior Cook
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Jan 13, 2025
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i'm sure most of you use a crank type stuffer , they work pretty well but depending on what kind of sausage your stuffing they can be pretty hard to crank ( once i even broke the gear on mine ) i thought there has to be an easier way . then i found a water stuffer. man what a difference !!! its so easy a 3 year old could operate it . if your like me and maybe getting a bit older and just don't want to fight with all that hard cranking , this is worth your consideration , i have been using it for 5 years and would never go back to the old crank one again
 

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I've heard of them, but never used one.
I'm hand cranked, 5 lbs batches.
First sausages I made, we used a big manual meat grinder with a stuffer attached.
We had some good laughs, but it was not easy, not even with 2 people
The dedicated stuffer made an enormous difference!
 
that brings back memories haha when we made our 1st attempt at making sausage we tried to use the stuffer attachment that came with the grinder , seems like it took about 2-3 hours to stuff 5lbs or less sausage that day , worked our tails off haha , the old hand cranked vertical stuffers are waaay better/faster than any grinder attachment , but the water stuffer is light years ahead of any of the hand cranked ones ,( not stopping to twist them into links) we can stuff 10 lbs of sausage in under 5 minutes ..yea they are that good !!! with zero work to boot
 

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naaa its still fun ,we like to slow it down a bit and see how uniform we can make the links , the wife like's to twist them into hotdog bun lengths but its a lot quicker if we just do them like this
 

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A while back, someone on here was talking about aged sausage. I would love to make something to add to my charcuterie board that was made by me. However, I do not have space to dry or cure items. I was directed to check out this place, and I got the charcuterie sample kit but have not used it yet. I'll let people know how it goes. What I loved best was that the refrigerator is where you do your curing/drying.
 
I've heard of them and be wanting to use them.
I haven't yet and would be interested to hear how you do with them
 

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