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Stuffer reccomendations
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BigOrson
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Joined: 02 Dec 2006
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Location: Marietta, GA

PostPosted: Wed Dec 02 15 10:16 pm    Post subject: Stuffer reccomendations Reply with quote

I have read through the topics on this in here and I'm more confused than ever. I know I would prefer a 15 lb. stuffer (if I can afford it--I don't make enough sausage to justify a $300 machine) and I definitely want metal gears. A lot of the links to stuffers have either been discontinued or are out of stock. I'm shopping at Amazon because I have Prime.

Knowing it irks some to answer a question that has already been asked, but the information here needs updating on this topic.

I'm leaning towards the LEM 5 pounder because it's within my budget.

So, whaddaya think? Santa's waiting to find out.
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Camper Bob
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PostPosted: Wed Dec 02 15 10:53 pm    Post subject: Reply with quote

I purchased our LEM 5 pounder with metal gears last year. What a delight to use. After trying with our Kitchen Aid, I purchased the LEM. Have stuffed about 50 lbs of sausage so far. Have a bunch of Texas Hot Links in the freezer. You can't go wrong with the LEM. Easy to use, cleans up easily, and works like a swiss watch. What else can I say?
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BigOrson
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PostPosted: Thu Dec 03 15 1:35 am    Post subject: Reply with quote

So many folks have recommended the LEM and its quality, I went ahead and ordered the 5 lb. stuffer. If I get really into making sausage, I'll upgrade, but reviews here and on Amazon were overwhelmingly positive. Other than the plastic stuffing tubes, it seems almost bulletproof.
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Camper Bob
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PostPosted: Thu Dec 03 15 1:43 am    Post subject: Reply with quote

Ours and all new ones have SS stuffing tubes. If you buy directly from LEM you get the SS tubes. Not sure if Amazon is selling the close out version with plastic stuffing tubes. Just checked LEM website. Replacement SS stuffing tubes run about $14 for a set of three. Hope that helps.
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BigOrson
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PostPosted: Thu Dec 03 15 1:57 am    Post subject: Reply with quote

I'm pretty sure I'll upgrade to the SS tubes fairly rapidly if it doesn't already come with them.
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Camper Bob
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PostPosted: Thu Dec 03 15 2:10 am    Post subject: Reply with quote

Not sure if it makes that much difference. Try with the plastic ones and see what your results are. Your going to love that LEM.
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BigOrson
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PostPosted: Thu Dec 03 15 2:24 am    Post subject: Reply with quote

Given I've been struggling with a KitchenAid stuffer for the last 10 years, I am looking forward to my next batch.
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Camper Bob
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PostPosted: Thu Dec 03 15 2:57 am    Post subject: Reply with quote

I guess my reply got lost. In any event, you will wonder why you struggled with the KA all those years and finally broke down and ordered the LEM. I also bought their #5 meat grinder. If you do any quantity of grinding and stuffing, you will enjoy both. Looking forward to hear of your success with the LEM. I have enjoyed reading your posts and learning from them. Next we can chat about Cookshack electric smokers, if your interested. Enjoy.
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BigOrson
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PostPosted: Thu Dec 03 15 4:38 am    Post subject: Reply with quote

My wife is going to have a cow, but I spent some gift money from my birthday to offset the cost. I've got about 15-20 lbs of rib trimmings, pork and beef scraps and brisket trimmings I'm itching to get into a good batch of links.
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Camper Bob
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PostPosted: Thu Dec 03 15 6:20 am    Post subject: Reply with quote

There is a fabulous weblink to a Polish website devoted to sausage making with quite a number of sausage recipes. If your interested, I would be happy to share it with you. Not to worry, all is in english.
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BigOrson
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PostPosted: Thu Dec 03 15 6:30 am    Post subject: Reply with quote

Bring it, man! I have a number of sausage recipe books, but I've found their measurements inconsistent from the small batch to the large batch--especially on salt. Always looking for good recipes, especially if they've been vetted by others.
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missionsusmc
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PostPosted: Thu Dec 03 15 6:48 am    Post subject: Reply with quote

My FIL bought an LEM grinder at Bass Pro year before last to change his jerky process. It came with a stuffing tube. Depending on the brand of your grinder, the tubes may fit it as well. After you grind all your meat, take the head off the grinder, remove the blades, and put it back together with the stuffing tube. Then just run your meat back through. We made some awesome deer sausage links last year like that. We used a mix of beef and pork fat to get the fat content up. You can get tubes as small as Slim Jim's or as large as summer sausages.
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Mary had a little lamb, a little brisket, a little ribs, and boy she was full!!!
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Camper Bob
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PostPosted: Thu Dec 03 15 6:53 am    Post subject: Reply with quote

The address is http://wedlinydomowe.pl/ You will have to have your browser translate it. I'm not sure if there is a plain english site. However my browser asks if I want to translate it to english. I would love to hear your comments after you visit the website. They also have a posting of about 100 different sausage recipes, including wild boar, deer, pork and beef of course. Even fish. Anyway enjoy and let me know of your progress.
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Pete Mazz
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PostPosted: Thu Dec 03 15 7:00 am    Post subject: Reply with quote

Try this version.
http://www.meatsandsausages.com/sausage-recipes
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Camper Bob
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PostPosted: Thu Dec 03 15 7:01 am    Post subject: Reply with quote

Yes, that is the one. Thanks for the directions.
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Camper Bob
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PostPosted: Thu Dec 03 15 7:03 am    Post subject: Reply with quote

Moved from the Main Line years ago to the west coast. Got a hoagie?
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BigOrson
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PostPosted: Thu Dec 03 15 7:12 am    Post subject: Reply with quote

Bookmarked. Thanks!
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Pete Mazz
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PostPosted: Thu Dec 03 15 7:15 am    Post subject: Reply with quote

Camper Bob wrote:
Moved from the Main Line years ago to the west coast. Got a hoagie?


And a cheesesteak!!!
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Camper Bob
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PostPosted: Thu Dec 03 15 8:32 am    Post subject: Reply with quote

Do you also happen to have a Frank's Black Cherry Wishnik?
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ComradeQ
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PostPosted: Thu Dec 03 15 8:59 am    Post subject: Reply with quote

Camper Bob wrote:
The address is http://wedlinydomowe.pl/ You will have to have your browser translate it. I'm not sure if there is a plain english site. However my browser asks if I want to translate it to english. I would love to hear your comments after you visit the website. They also have a posting of about 100 different sausage recipes, including wild boar, deer, pork and beef of course. Even fish. Anyway enjoy and let me know of your progress.


Just add /en to that link for http://wedlinydomowe.pl/en ... that is the english language site.

I'm also a big fan of http://forum.sausagemaking.org/ ... being an ex-pat englishman I love all the traditional British sausage recipes here.

That 5lb LEM, as soon as I used it I kicked myself for not getting one sooner! Great bit of machinery, it will make your sausage making so much more enjoyable!
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