LEM Products Sausage Stuffer

I started with Manuel 5 Pound Stuffer and it worked great but didn't like having to load it so often. Then went to the 15 Pound Manuel stuffer and also liked it but working by yourself it was kind of slow, so I ordered the 20 pound Electric Stuffer. I received it and cleaned it up and then set it up. Setup was very easy. I then stuffed 25 Pounds of Summer Sausage, Mixed with the LEM power mixer, then stuffed 25 Pounds of Salami. I was able to operate it alone with the foot switch and completed the task in less than a quarter of the time it took with the Manuel stuffer and my shoulder was not worn out. I really like the automatic shut off when you bottom out and also when you raise it to the top. Hardly anything left in the tank and a very easy cleanup. I love this stuffer but would like to see LEM modify the controls so it will complete all tasks with the foot petal and not have to use touch controls to slightly raise the plunger between casings to stop ejection of meat. I would recommend this stuffer to all my friends that are into making sausages.

My freezers usually contains one or two deer, a couple of pigs and half of a beef every year. Im also a foodie. I like to turn some of the meat into several different products that myself as well as my friends and family enjoy eating and cooking with. These include different kinds of sausages, sandwich meats, snack sticks and jerky. Ive been using the stuffing attachment on my electric grinder for quite awhile. I use a high quality commercial grade 1hp grinder. Even with that beast, stuffing sausages sometimes took forever. Especially with venison or emulsified meats that get sticky when running them through the stuffer. Not to mention the motor would get hot and heat the meat up (not good for sausages!!!). Using an actual tool made for the job makes all the difference. I can place the meat cylinder in the freezer while grinding the meat and mixing in the seasonings. Stuff the cold ground meat into the cold meat cylinder which keeps the meat chilled the entire time. This is extremely important for sausage making, not only for safety but for texture. Stuffing the casings with this style of stuffer is fast and very easy. Now 10 lbs of sausage meat makes a lot of sausage links. This stuffer might be a little bit overkill for somebody that just buys a pork shoulder every now and then to make homemade Italian sausage. But for people who have lots of meat to deal with and make sausages for the simple fact that homemade tastes better, is of higher quality, lower fat and cheaper than anything you can buy, its awesome. Yes its over 300 dollars. But its built extremely well. All the welds look good and its extremely heavy duty. It has performed flawlessly on 50 lbs of meat so far. Even with snack sticks which were a nightmare trying to stuff through a meat grinder.

Working perfect in our production room

Just as described!!

Works well, so far.. Time tells..