TSM Stuffer 25 lb. Electric
- Electric sausage stuffer
- 25-lb meat capacity
- Two speed gearbox for fast production
- Removable stainless steel cylinder
- Smooth, seamless operation
- Stainless steel construction
- Stuffing tubes included
- Made in USA
- Sausage stuffing tube 7-3/4" x 5/8" tip outside dia.
- Sausage stuffing tube 7-3/4" x 7/8" tip outside dia.
- Sausage stuffing tube 7-3/4" x 1-3/4" tip outside dia.
$3,199.95
In stock Vendor shipped. Usually ships in 1-3 days.
TSM Stuffer 25 lb. Electric
A high capacity sausage stuffer made for many years of fast, convenient use. Sausage stuffer cylinder and base are made of stainless steel. Side supports are heavy duty nickel plated steel. Gears are solid steel, with gearbox housing of heavy duty food-grade aluminum alloy. Self lubricating nylon drive bushings provide easy turning and prevent wear.
Specs: Sausage stuffer cylinder dimensions are 19"H x 7.5"W. Cylinder is removable (without tools) and piston is food grade plastic for fast, easy cleanup. Base is 10.25"D x 15.5"W. Overall dimensions are 15.5"W x 24"D x 29"H with piston lowered and handle installed. Meat capacity is 25 lbs.
Two speed gearbox: This 25 lb. sausage stuffer has a two speed gearbox for fastest production rate.
Poly Stuffing Tubes Included:
- Sausage stuffing tube 7-3/4" x 5/8" tip outside dia. (breakfast sausage, wieners)
- Sausage stuffing tube 7-3/4" x 7/8" tip outside dia. (polish sausage, knockwurst)
- Sausage stuffing tube 7-3/4" x 1-3/4" tip outside dia. (large salami, bologna)
THIS PRODUCT IS MADE IN THE USA!
Specs
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Accessories for this product:
LEM fibrous casings are non-edible and string tied at one end. LEM fibrous casings are great for making summer sausage, salami, bologna and other cured sausages. Soak casings in warm water for 30 minutes prior to stuffing. LEM fibrous casings are made of plant cellulose.
Each casing is unprinted, except for the Mahogany Printed version, which is available in the 2.5 x 20 inch size. This option has "Venison Sausage—Not for Sale" printed on the casing.
The 4.5 x 6.25 inch casings are intended for large sausages, such as summer sausage, salami, jumbo bologna, trail bologna, etc.
See the table below for sizes and approximate capacities.
For more details please see the specs tab, above.
There's no functional difference between the casing colors.
The countries of manufacture for the casings on this page are Germany and the United States.
LEM non-edible collagen casings are the perfect find for a home sausage maker. Collagen middle casings shrink with your meat, so you'll have a smooth result. Soak collagen casings for 3-5 minutes in salt water prior to stuffing. Cooking temperature shouldn't exceed 180° F. Middles casings are made of beef protein. Casings are string tied at one end.
The 2-1/2 x 20 inch size is available with "Venison Sausage—Not For Sale" printed on the bag. Each of the other sizes are available in clear or mahogany. There's no functional difference between the casing colors.
See the table below for sizes and approximate capacities.
For more details please see the specs tab, above.
Do you want to make summer sausage, bologna or salami in just two hours? With LEM high barrier casings, you can! These casings are user friendly and great for beginner sausage makers. High barrier casings are made of five layers of a nylon/poly blend. Casing must be soaked for 30-60 minutes in cold water prior to use. High barrier casings are airtight, so you use less water in your mix than with other casings and the casing becomes your final packaging. No vacuum sealing or freezer wrap is needed. Directions are included with the casings. Can be hung in a smoker, cooked in the oven, or cooked in water. High barrier casings are non-edible.
To cook in casings, bring large pot of water to a boil. Once it bubbles, turn heat down slightly. It's best to have the water temperature at 170-180° F. Place casings in cold water and soak for 30 minutes. Grind sausage and mix with seasoning, cure and about half as much water as typically recommended. Stuff sausage very tightly in high barrier casing. Twist and clip or tie off. Check that the water temperature is between 165-180° F. Place sausage in water to cook, cooking only ten pounds at a time. Sausage must reach an internal temperature of 165° F. When sausage is done, remove from hot water and drop into ice water for 20 minutes to keep casing from wrinkling. Sausage is ready to eat! Refrigerate or freeze sausage in casing—no additional packaging is needed!
For more details please see the specs tab, above.
Pack quantities of 10 and 25 are available.
The LEM edible collagen casings are ideal for making hot dogs, brats, breakfast sausage, and so much more! These beef protein casings are ready to go with no preparation necessary. LEM edible collagen casings can be used for making fresh or smoked sausages. Available in a "smoke" version that's suitable for hanging in a smoker. The smoke version casings have no smoke flavor.
See the table below for available sizes, approximate stuffed weight capacities, and recommended uses.
For more details please see the specs tab, above.
The countries of manufacture for the casings on this page are New Zealand and the United States.
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