Sausage stuffer from the US - Lem vs Tsm

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

Sausage stuffer from the US - Lem vs Tsm

Postby arun_paul » Tue Nov 15, 2011 1:07 pm

i am thinking of purchasing a sausage stuffer from US. i found the Lem & the TSM brand of sausage stuffers on meatprocessingproducts.com, they are both vertical. can i make all kinds of sausages with this. will they withstand the pressure needed to stuff even small sausages....

link to Lem
http://www.meatprocessingproducts.com/l ... tves1.html

link to TSM
http://www.meatprocessingproducts.com/sast15ca.html

has anyone used these models or brand's before.

hoping to get some inputs. any other suggestions.

thanks in advance
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Postby vagreys » Tue Nov 15, 2011 4:57 pm

I have a TSM 5-lb vertical stuffer and it has served me well. I have a friend who uses an LEM stuffer and the LEM and TSM models are very nearly identical. They will certainly stand up to home use, and I know of some in use commercially at restaurants. I'm sure any of these will meet your needs.

If you are considering the TSM and LEM models, you should also consider Northern Tool, and Grizzly. Essentially the same stainless steel stuffer at significantly lower prices. People who have bought them have been pleased.

link to Northern Tool:
http://www.northerntool.com/shop/tools/product_200425065_200425065

link to Grizzly:
http://www.grizzly.com/products/15-Lb-Sausage-Stuffer-Vertical/H7776

Whatever make and model you get, you will want the piston to have an air escape valve, so that excess air between the piston and the meat can escape as you crank the stuffer. Without the valve, a less than full batch of sausage in the stuffer will have air above the meat mixture and you will force air into the sausages as you stuff. With the valve, the excess air escapes until the piston makes contact with the meat, and there is much less air going into the sausages. You can fashion your own valve, or buy it is a part from several sources to install, yourself, if your stuffer doesn't already have one. Most do have valves, now.
- tom

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Postby arun_paul » Wed Nov 16, 2011 6:54 am

Thanks for sharing the link and giving me some great inputs before buying.

could you please let me know how much batter you can fill into your 5lb stuffer at one time....if i get the 15lb stuffer, how much batter will i be able to put in it so that i can easily stuff the sausage.
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Postby Big Guy » Wed Nov 16, 2011 3:08 pm

both stuffers will work fantastic with sheep or hog sized or larger cases. If you want to make snack stix in 19 mm cases the larger the stuffer the harder you will have to turn the crank to stuff the sausage. I have a 20# stuffer and it requires so much force to stuff the small diameter cases I am afraid it will break. I now only use it for large batches of hog sized cases. For snack stix I have a 5# stuffer and it works fine with the small cases. Its just straight physics the larger diameter of the stuffer and the smaller the diameter of the exit tube the greater the force required.
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