this41uk wrote:O.k. Sorry but still asking the same question
...I like making Salami type sausage and want to be able to put chunky bits of meat into said sausages. At the moment these just jam up my grinder.
To keep the fat texture with a domestic stuffer, you need to be looking for a piston stuffer, not a screw-type.
The Hobby stuffer is the cheapest piston stuffer that is powered by winding a geared handle (or "crank").
Winding the handle isn't hard work and allows excellent control. (Especially with a little food grade lubricant.)
Using a piston that is just moved by a lever can be hard work ("Porkert - a job for Samson" Oddley said IIRC)
You can get motorised pistons, but these are expensive (see above)
There is at least one product where the piston is moved by mains water pressure. That struck me as a neat idea, but it seems not to work out well in practice.
What I need to ask realy is what would be the most appropriate stuffer to buy.
Putting cost on one side and looking at what will provide me with a durable piece of kit that I will not need to be upgraded for some time.
I;m making about 6 to 8kg of sausage a month most of that is dried sausage (not good at freash
)
If the batch capacity isn't too small (2kg/5lb) - and it doesn't sound like it to me, then the Hobby stuffer ought to please you greatly.
Whether or not you choose to 'upgrade' the stuffing nozzles to metal ones would be something you could decide for yourself, depending on how you got on.
Unless you are planning to scale up your production somewhat, I can't see that anything bigger would be worthwhile.