LEM 468 Jerky Cannon Review - making small batch cased sausage FRESH

zippy12 · 08-18-2018, 05:40 PM

Cut and freeze meat and grind

spices - charizo left Italian right (3lbs of meat each)

rest over night

test fry... spot on taste

load and pack with rolling pin to get air out

reload while casing is still on the tube

this works real nice! Although 6lbs is not small batch I was done in an hour. Cleaning the cannon was easy! My 10lbs lem weighs a ton and takes a long time to clean. I see a HUGE future for this device!

Hope this help you sausage heads!

sudsandswine · 08-18-2018, 06:26 PM

I have one of those as well and use it to make beef jerky. The most time consuming part for me is loading the meat into the cylinder. I started using wax paper to roll up "logs" of ground meat just slightly smaller than the diameter of the tube and load it that way. It speeds things up quite a bit, especially if you have a helper who can do the log rollin'.

Nice write up

Joshw · 08-18-2018, 08:49 PM

I have one, not sure, mine might be a Weston, but it is the same thing. I have used it a couple of times for jerky. I think I would rather clean my sausage stuffer, than to keep reloading the tube. Makes pretty nice slim jims though.

thirdeye · 08-19-2018, 07:53 AM

I don't think I've ever seen a butt branded "pork steak ready". Do they just mean it's boneless and easier to slice? Or does it have anything to do with the fact this butt is enhanced with 12% broth?

What is the size of the horn? I'm thinking this stuffer would work good with small diameter sheep casings. You would get more bang for your buck, meaning more links per pound than you would with hog casings.

Garyclaw · 08-19-2018, 08:16 AM

Thanks for the review.

Wetsmoke · 08-19-2018, 08:35 AM

I also have the Weston version, far easier to clean than my Enterprise, It didn’t come with a small enough nozzle for snack sticks, which would make it more versatile for my uses.

zippy12 · 08-19-2018, 08:39 AM

Quote:

Originally Posted by thirdeye

I don't think I've ever seen a butt branded "pork steak ready". Do they just mean it's boneless and easier to slice? Or does it have anything to do with the fact this butt is enhanced with 12% broth?

What is the size of the horn? I'm thinking this stuffer would work good with small diameter sheep casings. You would get more bang for your buck, meaning more links per pound than you would with hog casings.

As for the butt... It was the smallest fatty one at 1.29LB.. I was not too picky about the package details.

the tube will hold 1.5lbs. I found it easy to reload to finish the run of casing. it also came with a jerkey nozzle and a brush to clean the tube.

thirdeye · 08-19-2018, 09:26 AM

Quote:

Originally Posted by zippy12

As for the butt... It was the smallest fatty one at 1.29LB.. I was not too picky about the package details.

the tube will hold 1.5lbs. I found it easy to reload to finish the run of casing. it also came with a jerkey nozzle and a brush to clean the tube.

I wish I had something in the photo for scale, but I stuffed these hot dogs into 24/26mm sheep casings. And I made some a lot longer than normal... and I still got 45 links from 5 pounds of meat. They just kept coming and coming.

MisterChrister · 08-19-2018, 10:14 AM

That's a great idea! There are times that I want to make a small batch of something without breaking out the big gear. I'll keep this in mind; thanks for posting it!

08-18-2018, 05:40 PM	#1
zippy12 is One Chatty Farker Join Date: 01-24-17 Location: Virginia Beach, VA	LEM 468 Jerky Cannon Review - making small batch cased sausage FRESH Cut and freeze meat and grind spices - charizo left Italian right (3lbs of meat each) rest over night test fry... spot on taste load and pack with rolling pin to get air out reload while casing is still on the tube this works real nice! Although 6lbs is not small batch I was done in an hour. Cleaning the cannon was easy! My 10lbs lem weighs a ton and takes a long time to clean. I see a HUGE future for this device! Hope this help you sausage heads! __________________ Stainless Steel 30gal UDS, 22.5 Webber, Lang 36

08-18-2018, 06:26 PM	#2
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	I have one of those as well and use it to make beef jerky. The most time consuming part for me is loading the meat into the cylinder. I started using wax paper to roll up "logs" of ground meat just slightly smaller than the diameter of the tube and load it that way. It speeds things up quite a bit, especially if you have a helper who can do the log rollin'. Nice write up __________________ Shirley Fab 250g trailer \| Primo XL kamado \| [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker)

08-19-2018, 07:53 AM	#4
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I don't think I've ever seen a butt branded "pork steak ready". Do they just mean it's boneless and easier to slice? Or does it have anything to do with the fact this butt is enhanced with 12% broth? What is the size of the horn? I'm thinking this stuffer would work good with small diameter sheep casings. You would get more bang for your buck, meaning more links per pound than you would with hog casings. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

08-19-2018, 08:16 AM	#5
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Thanks for the review. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

08-19-2018, 10:14 AM	#9
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	That's a great idea! There are times that I want to make a small batch of something without breaking out the big gear. I'll keep this in mind; thanks for posting it! __________________ Kettleheads Anonymous Charter Member

08-18-2018, 08:49 PM	#3
Joshw Babbling Farker Join Date: 09-25-17 Location: Oklahoma	I have one, not sure, mine might be a Weston, but it is the same thing. I have used it a couple of times for jerky. I think I would rather clean my sausage stuffer, than to keep reloading the tube. Makes pretty nice slim jims though.

08-19-2018, 08:35 AM	#6
Wetsmoke On the road to being a farker Join Date: 09-19-09 Location: Redmond WA	I also have the Weston version, far easier to clean than my Enterprise, It didn’t come with a small enough nozzle for snack sticks, which would make it more versatile for my uses.