Newbie Stuffer! Some advice please

[FirstTheWurst]

Hi there,

I am a little new to all of this and intend to get going with it all as soon as I can. I am very excited.

Please could anyone advise: What is the best type of stuffer to buy? How much should I expect to spend? If I was looking to sell 300 + sausages a week, would an electric one be better?

What should I look for when buying a grinder/stuffer?

Sorry for all the questions but there are some things the books don't tell you.
If there's anything else you think I should know/need please also add.

Kind regards

[wheels]

Welcome. You won't go far wrong with this one:

http://www.sausagemaking.org/acatalog/P ... uffer.html

...but it depends whether you are making the 300lbs of sausage throughout the week, or all in one go? One type, or many different types?

HTH

Phil

[FirstTheWurst]

Brilliant Phil. That has helped immensely. I have been thinking of different types of stuffer and seen that style.

I haven't considered your questions as I wasn't sure how I'd go about it all, I have been thinking to do four different types of sausage (pork, chicken/beef -specific flavours, pork, chicken/beef "normal" as in a cumberland/plain seasoning).

I would think doing a batch for a week would be a better approach surely?

Thanks for giving me something to think about though. If you think I need a different stuffer or have a better suggestion then please let me know as I'd love to hear from you. Thanks again.

[wheels]

If I was doing 300lbs in a batch (75lbs of each variety) I think I'd go for something bigger and powered, whereas spread over 5 days, 60lbs per day, 15lbs per day of each variety, I'd be happy enough with the one I linked to.

Obviously, if you have the money, or plan expansion, go for a powered commercial machine such as the ones here:

http://www.scobiesdirect.com/Products.a ... ge+Fillers

HTH

Phil