Parson Snows wrote:There are numerous companies in the UK that stock hand sausage stuffers. One is called King Chef Sausage Maker available for approx. 23 pounds sterling from
Wrightway Marketing Ltd (Ideal Home Mail Order)
Ideal Home House
Newark Road
Peterborough
PE1 5WG
Cambridgeshire
Tel: (01733 777310)
This includes
� standard sausage making machine
� collagen casings
� 2 plastic nozzles (small and large)
� sausage mixes
� instruction/recipe book
I used to have one of these and it worked quite well until it broke (the ratchet mechanism) some years ago.
Whilst clearing out Grannys we found a sausage maker, complete with instructions ,receipts and some ingredients and skins all boxed. Very little use but the consumables are out of date but leaving in as they have part numbers on. So if you are feed up with the run of the mill bangers create your own delicious sausages. Made by King Chef
Checkout are other strange and wonderful Granny cooking items. No reserve
Parson, can you tell me how long the stuffer lasted? I think something like this would be the answer, but I can't find any info on the web
I think I'll get in touch with the company Parson gave me and see about the spec etc.
I still think the gun type will be good enough for my needs.
Parson Snows wrote:Just don�t overfill it, it is also better with the softer mixtures.
They may well have improved the ratchet mechanism by now.
I wouldn�t expect too much in the way of specs. It�s basically a plastic tube with screwed ends, not exactly �rocket science�
one manufacturer states that you must add about 1/4 cup of water to the meat in order for the gun to work without excess stress on the mechanism, or you will void the warranty.
The LEM gun does not use a ratchet per se. Instead it relies on an angled metal piece on the push rod to move the piston. The same kind of mechanism is employed on the rod keeper.
She can inquire about the "rachet" mechanism and whether the vendor has a good history with a particular model.
Oddley wrote:Bob would you like to tell us about your jerky making and perhaps lead us by the hand through a jerky making session.
Oddley wrote:I think that you should probably copy your post over to the cured meat section as a new topic. It is tucked away a bit here and I am sure the other members will find it as interesting as me.
1: Are the spice mixtures dry or can you add pastes.
2: Would cure #1 be OK to use seeing as the cure time is short.
Parson Snows wrote:I would suggest that you start a NEW "Jerky" topic under "Curing".
Oddley wrote:Thanks Bob for the prompt reply.
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