Any one use a sausage press looking at the LEM 5 lbs size press. Generally I just pass the sausage mix back thru the grinder for stuffing the casing. Does the press work better or easier. The grinder doesn't like doing casing under 3/4 inch..
Any suggestion
Never used the press....but I do think it would be a heckuva lot easier to use by yourself. Stuffing sausage in a casing is a 2 man job....Gosh that sounded bad
I Have always done it by my self?
I Do think the press will be a two person job.
With the grinder one hand does the casing while you feeding mix into the grinder with the other.
TerribleTed, if you look in the LEM catalogue on line there is a 5# verticle stuffer that will work much better than the press and it is the same price. Northern Tool usually has the very same vertical stuffers at a lot better price. Have a 15# vertical stuffer from Nothern and it is a real dream to use. Compare the 2 companies and realize they are both made in China and the name tag is the only difference. But they are very well built! As for stuffing sausages with a grinder, we find that even with the stuffer plate it tends to make the sausage meat very mushy. By the way, Bass Pro sells LEM natural casings cheaper than LEM does. I find they are usually very good quality and they are pre-cut to a lenght of about 6' which works well in my smokehouse.
I was using the wrong term. Your talking about what i am looking at. I had to go back to the web page but yes a vertical stuffer. I have the other style stuffer ( POS ) some were packed away.
I did not see the on northern tool will have to look. I did notice the vertical stuffer at bass pro was only 10 dollars more that LEM but then you have shipping to add
Have you made any cheese dog brats. I made allot of sausage but have not tried adding cheese. Is there a cheese that better suited for it. been doing it for about 6-7 years.
