Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Bar-B-Lew]

What is the attachment?  Even with the attachment, do you have to manually feed the meat/ground sausage into the grinder?

Hmmm....so are you saying if I plan to make sausage it would be a lot easier to have one of these versus the attachments for the Big Bite grinder?

I have a lot of different size stainless stuffing tubes that screw into the head of the grinder and the foot pedal.  I would still have to manually feed the meat into the grinder.

I looked at the price of what you have and it looks like its $700-$1000 so I will probably never be making sausage.  It sure looks nice and probably works great, but I can't justify that in my mind for the amount of sausage I could buy for the price of the equipment.

[Bentley]

Well, this is a 30lb stuffer!  Like I said this is for deer hunters and artisan sausage makers that are selling in my mind.  I can guarantee you I am way to cheap to have spent the $1000 that this cost.  It is worth every penny, but I wont usually make 30lbs of sausage in a year!  It is way to much for my needs, but I just could not pass up a piece of equipment like this!

But if you can get family/friend to help feed the meat/sausage back through your grinder it would very well to pipe!

[BigDave83]

Not sure if they make them yet, my cabelas unit was bought 20+ years ago, at the time they were made by Weston. Also look at Hakka, I think they had motorized models.

[Bentley]

The landscaping chores are rap[idly getting put to bed for late Fall and I think I may get those Slim Jims done this week!

[Bentley]

Product Review posted here!

BigBite® 30 lb. Motorized Stuffer.

[WiPelletHead]

Those beef sticks you made look fantastic. How may pounds did you make?

[Bentley]

Right about 10lbs.  The folks at Slim Jim's have nothing to fear!

[Bar-B-Lew]

What was the smoker temp and how long did you leave them on there?

[Bentley]

The lowest temp is 180°, so had to cook them at that.  They were supposed to be 1hour at 130°, then 3 at 145°, then 1 hour at 160°, then 180° till am IT of 186° is reached.  These hit 180° fast in about 75 minutes and were left on for another 45 minute.  Way to high I think.

Another reason I ill never make them again is not having the correct equipment to do the recipe justice.  You would have to have an electric cabinet smoker to do the job correctly!  Assuming they can even go that low, never had one!

[Bar-B-Lew]

The offset smoker in the MAK could get to those temps especially if it was cold outside.  If I could smoke cheese in it, I think it could handle the snack sticks with some monitoring of set temp and side chamber temp.

[Bentley]

I believe so!