Professional sausage stuffers

The place to swap commercial recipes, techniques etc.

Professional sausage stuffers

Postby oldspots » Thu Aug 25, 2005 4:04 pm

I am looking for a sausage stuffer to buy - we make lots of sausages to sell - which is the best?
Own rare breed Gloucestershire Old Spot pigs and sell pork & bacon
oldspots
Registered Member
 
Posts: 33
Joined: Tue Jul 12, 2005 11:57 am
Location: Norfolk, England

Postby sausagemaker » Thu Aug 25, 2005 7:41 pm

Hi Oldspots

Welcome to the forum.
I don't think there is a best one as there is so many out there, its all a matter of how much you want to spend & what you call a lot of sausage.
I ask this so that we can gauge the size of the filler required.
Other things to think about is do you need a linker.
Are they going to be stuffed into natural or collagen casing.
Do you need a power filler
Do you want new or second hand

Hope this helps

regards
Sausagemaker
Advice
Often sought, seldom taken
sausagemaker
Registered Member
 
Posts: 803
Joined: Wed Sep 01, 2004 9:52 am
Location: Cumbria

Postby oldspots » Fri Aug 26, 2005 10:55 am

Hi sauagemaker
Many thanks for replying - like everyone I want a good machine at a good price.

We make and sell approx. 60 plus sausages a week and this figure is growing. I use natural casing, but as to a linker I'm not sure if I need one or not. I don't mind either if its a good 2nd hand one thats fine or if not new.

Thanks for help.

Regards

Diane
Own rare breed Gloucestershire Old Spot pigs and sell pork & bacon
oldspots
Registered Member
 
Posts: 33
Joined: Tue Jul 12, 2005 11:57 am
Location: Norfolk, England

Postby Franco » Fri Aug 26, 2005 11:45 am

I would recommend a separate filler and stuffer, I have an ex display 8k stainless Reber for �130 if you are interested, a few of the guys on this forum use these and rate them highly.

Franco
User avatar
Franco
Site Admin
 
Posts: 627
Joined: Fri Jul 16, 2004 4:12 pm
Location: Bolton, England

Postby oldspots » Fri Aug 26, 2005 1:27 pm

Hi sausagemaker

Sounds good - tell me abit about this one please.

Thanks

oldspots
Own rare breed Gloucestershire Old Spot pigs and sell pork & bacon
oldspots
Registered Member
 
Posts: 33
Joined: Tue Jul 12, 2005 11:57 am
Location: Norfolk, England

Postby sausagemaker » Fri Aug 26, 2005 3:46 pm

Hi Oldspots

You seem to have Franco & myself mixed up but the one he recommends is a very good stuffer & should suit your requirements I have included the link below to the stuffer Franco mentioned.


http://www.sausagemaking.org/acatalog/R ... llers.html

Hope this helps

Regards
Sausagemaker
Advice
Often sought, seldom taken
sausagemaker
Registered Member
 
Posts: 803
Joined: Wed Sep 01, 2004 9:52 am
Location: Cumbria

Postby aris » Fri Aug 26, 2005 3:56 pm

Also note - 8kg is a bit of a misnomer - in actuality it means 8 litre. I find that it can take about 5kg of actual meat.
aris
Site Admin
 
Posts: 1875
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby oldspots » Sat Aug 27, 2005 11:50 am

Hi both of you

Sorry to have mixed you up on this. If you still have the ex disply 8kg stainless steel stuffer for �130 I would like to buy it from you please. Thanks for your help. I am sure I will use the forum again - its very good.

Regards

Diane
Own rare breed Gloucestershire Old Spot pigs and sell pork & bacon
oldspots
Registered Member
 
Posts: 33
Joined: Tue Jul 12, 2005 11:57 am
Location: Norfolk, England

Postby Franco » Sat Aug 27, 2005 1:11 pm

Diane,

please call the sales office onTuesday and ask for Steph.

Thanks

Franco
User avatar
Franco
Site Admin
 
Posts: 627
Joined: Fri Jul 16, 2004 4:12 pm
Location: Bolton, England

Postby oldspots » Sat Aug 27, 2005 4:26 pm

Thanks Franco - will do
Own rare breed Gloucestershire Old Spot pigs and sell pork & bacon
oldspots
Registered Member
 
Posts: 33
Joined: Tue Jul 12, 2005 11:57 am
Location: Norfolk, England

Postby Lance Yeoh » Fri Sep 08, 2006 4:42 am

Aris,
My Sirman 8 litre stuffer can take about 7kg+ of actual meat mixture. I've been using it for about 2 months now.
I make an average of 30+kg or sausage a month now. Coming close to the 40kg mark soon. :o
User avatar
Lance Yeoh
Registered Member
 
Posts: 277
Joined: Wed Dec 14, 2005 7:10 am
Location: Malaysia


Return to For food service professionals, chefs, butchers etc.

Who is online

Users browsing this forum: No registered users and 3 guests

cron