A 20 dollar sausage stuffer

ssorllih · Post by **ssorllih** » Sun Jul 15, 2012 00:36

After my last batch of sausage I determined that I must have a dedicated sausage stuffer.
I alreaady have a stuffing funnel:

So with thos base to start with i needed a piston.

The rod is 1/2 inch 13 thread per inch all thread. The rings are silicone rubber from McMaster-Carr. The piston is hard maple with hard wax baked into the surface.
The sausage is to be Polish hot smoked. Made with a couple of pound os deer meat and about four pound of pork butt. Recipe courtesy of the Marianskis. The frozen cut pieces,

The mince,

The mixed,

The piston,[IMG]http://i1

the stuffed casings,

Linked and ready to smoke,

The piston dismantled for cleaning,

Bubba · Post by **Bubba** » Sun Jul 15, 2012 01:29

Looks like an ingenious sausage stuffing device you built there Ross.

You must have a Wood Turning Lathe to be able to cut the O-ring grooves into the piston?

ssorllih · Post by **ssorllih** » Sun Jul 15, 2012 01:48

Yup. Turning lathe and drill press.

ssorllih · Post by **ssorllih** » Sun Jul 15, 2012 02:53

The assembly.

ssorllih · Post by **ssorllih** » Sun Jul 15, 2012 02:55

Pushing sausage through a half inch OD tube gave me a little blow back past the piston but with a larger tube there shouldn't be any leaks past the piston.

Post by **redzed** » Sun Jul 15, 2012 04:15

Maybe not quite ready for patent, but nevertheless quite commendable. Very nice piston! If all you make is 3 lbs at a time it will definitely do the job! Now all you need to do is make a relief valve. What are those sausages? I see that you are also having a bit of grape there. Home made wine?

ssorllih · Post by **ssorllih** » Sun Jul 15, 2012 04:45

There is an 1/8 inch hole in the piston and a bit of the mince extruds through. The batch was 3 kilos or about six pounds. I am going to make a longer barrel for it. The turning effort on the screw is very low it could easily handle a 4 inch pipe but they don't make a 4x2 reducer.
The juice is box cab and the sausage when finished will be hot smoked polish.

ssorllih · Post by **ssorllih** » Sun Jul 15, 2012 20:12

I am smoking the sausage I made testerday. The day is so warm that just the heat of the sun and my remote smoker are holding the temperature at 131 degrees F. Not a good day for cold smoking fish.