sausagemaker wrote:Franco
check out this site it a UK based company with a sausage gun
I have used this type of gun before for making sausage & while it does the trick I found it laborious.
http://www.geocel.co.uk/PDFs/Data%20She ... 0COMBI.pdf
That unit is very similar to the LEM Jerky Gun.
Why did you find it tedious? It is not intended to be used for large batches.
Did you roll the meat into a cylinder slightly smaller in diameter than the meat tube? Did you wet the meat and the inside of the meat tube slightly? Did you have extra meat tubes for stuffing more than one pound of meat at a time?
If not, then I can see why it was tedious. Getting dry tacky meat into the tube by shoving it in is very awkward. Use the rolled, wet meat method described above. The meat roll will slide right in and leave no air pockets when you put the next one in.
Lay the gun on its side when you stuff the casing. That way you have one hand free to cock the handle and the other to regulate the casing. It takes me about a dozen strokes to empty the meat tube - and there is no effort in doing the strokes either.
I do not find using the gun tedious but then I have never used a crank stuffer which I can imagine is a lot simpler to use than the gun. But once you master the technique, the gun is no big deal - and it is a lot easier to clean up than a crank stuffer.