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Old 02-16-2013, 06:16 PM   #8
Swine Spectator
is one Smokin' Farker

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Join Date: 06-04-12
Location: New Orleans, LA


Grinding and stuffing ARE separate functions. You can certainly use a grinder to stuff, HOWEVER, you need to use a spacer instead of a plate during stuffing.

See here:

I have the Cabelas 11# stuffer and it works great. However, when I am making small (~5#) batches of sausage, I grind through plates and then switch to a spacer to stuff with the grinder.

The Swine Spectator
Klose 20 x 48, 26.75" OTG, 22.5" WSM, 18" Jumbo Joe, SJG, stainless hibachi w/ rotisserie, Fiskstone charcoal griddle

(Former pits: New Braunfel's El Dorado, Stainless Performer, SJP, SJS)

"There's nothing magical about 225, except waking up earlier and eating later." - DaveAlvarado

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