This is my sausage stuffer

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

This is my sausage stuffer

Postby SmokenDevo » Sun Sep 04, 2011 4:38 pm

This is a water hydraulic sausage stuffer. A friend of mine in the states makes these things. Works great and allows you to have two hands free. It will hold 30+lbs
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My son making snack sticks
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The finished product
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Postby BriCan » Sun Sep 04, 2011 5:25 pm

looks great, 20 odd years ago water stuffers was a big thing for toughs who did not want to go with the hydraulics’ (there are probable some still around) I bought the hobby one very much like this some fifteen years ago -- it is still sitting in the box waiting for a new home :cry:
But what do I know
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Postby wheels » Sun Sep 04, 2011 7:51 pm

Welcome SmokenDevo.

It's great to see that you are training the next generation of sausage stuffers early.

Phil :D
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Postby strummer » Sat Dec 31, 2011 2:11 am

smoking is there any way i can get parts list and info on how to make one ?
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Postby BuckW » Thu Feb 09, 2012 8:07 pm

Do you have any video? Looking to make one of these or similar. A parts list would be great. I have been trying to find out about this one with mo luck, check it out here: http://www.hydrostuffer.com/
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Postby Kyle » Sat May 05, 2012 2:37 pm

I'm considering trying to build one of these myself. A few questions though. Why three valves? Can you describe the valve placement and their function. I just can't wrap my head around it for some reason. The petcock valve on the back end of the stuffer I'm assuming is to provide an air escape for retracting the piston? There are a few YouTube vids out there but I haven't found one that explains the valve placement and function. Help
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Postby Banjoe » Sun May 06, 2012 12:21 am

Very neat looking device. The valves are a bit confusing but I'm sure they make sense when getting into the process.
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Postby Kyle » Sun May 06, 2012 5:45 pm

I suppose your probably right. The valve placement still has me puzzled though. It appears that there are 3 shutoff valves and one control valve for stuffing speed. I would think that you could get by with two valves, or possibly three. I'm sure there's a reason. I was hoping someone who has one of these would chime in on each valves function.
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Postby DiggingDogFarm » Sun May 06, 2012 5:53 pm

I don't have one, but it looks to me that the inlet has a pressure regulator (the black thing).... after the chamber is filled with water from the stuffing operation, the valve beside the regulator is closed (because you don't want water going back through the regulator) and the other valve is opened for emptying.


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Postby Kyle » Sun May 06, 2012 6:02 pm

Yeah, I'd buy that. I can't figure out why the valve furthest left in the top picture is there. :?:
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Postby DiggingDogFarm » Sun May 06, 2012 6:18 pm

I would say that's the fill valve.


~Martin
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Postby mitchamus » Sun May 06, 2012 11:01 pm

Kyle wrote:Yeah, I'd buy that. I can't figure out why the valve furthest left in the top picture is there. :?:


I would say that's an air valve for bleeding the chamber.
Australia - Where the Beef sausage is King.
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Postby Banjoe » Sun May 06, 2012 11:05 pm

Looks like a main valve on the inlet, then a valve to the cylinder and one to dump the water.

The baby valve on the piston body may be to vent air from behind the piston when filling with meat.

A nice looking unit.
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Postby DiggingDogFarm » Mon May 07, 2012 12:06 am

Kyle wrote:Yeah, I'd buy that. I can't figure out why the valve furthest left in the top picture is there. :?:


If you're talking the petcock valve, then I think you were correct in your assumption above.



~Martin
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Postby strummer » Tue Jul 10, 2012 10:35 pm

looks just like mine,a kirby cannon
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