The one I have leaked around the plunger until I found that a ice cream pail lid fit the plunger perfectly.

Buy an L.E.M. stuffer and don't look back.

The way it sounds, I will stick with my stainless Hakka stuffer. I have had no problems thus far. Dump the meat in and crank. Has a relief valve to eliminate air. Not everything that was made in the 1930's-1950's was better. Cool to look at, sure!

Thanks for the info gentlemen.

good read, i have one from Cabelas

If your looking for the rustic antique look it fits the bill. But they are pain to take apart and clean properly and overall not that great of a stuffer. Much better options out there. Lem, F.Dick would be a good starting point. I see a lot on FB marketplace

I've stuffed miles of sausage with my Cabelas grinder with the cutter out and the tubes attached. I never saw the need for a stuffer.

I usually make around 500 lbs. of sausage each year.Not all at once,usually 100 - 150 lbs. at a time.I have the LEM 10 lb. stuffer and it suits my needs wonderfuly.

For a minute I thought this was a thread about Hunter Biden in the backset of a Rental Car

I have one I got from my parents. Used it a few years before I switched to a 5 pound LEM, which I much prefer.

To solve the leaking past the plate problem and make cleanup easier, put your meat into a one or two gallon zip lock bag, snip off one bottom corner, push that thru the spout, then pull it around opening before screwing the stuffer tube on over that. When empty, you will be left with just enough in the bag to fry up for a test.....or breakfast.

BTW, if you have the juice plate, same press can be used to press juice out of wine grapes.

George Takei?

We stuffed out of the grinder for years works great. This year I got a 15# Meat! stuffer, what a time saver, not only does it stuff faster, we saved alot of time having a grinding & stuffing station going at the same time.

I bought a 30 lbs electric LEM a few years ago. It has been good to me and well worth the money. In four years I have probably pushed 6 to 8 thousand pounds through it. From snack sticks, brats, summer sausage.

Been using them for years, and have two of my own.

After running the lard thru them and making cracklins, just wipe them out till next year.

I have stuffed out of a grinder and it works ok but nothing like an actual stuffer

Interesting. I don't stuff casings anymore. Real hog casings got really expensive some years ago and I won't use the synthetic stuff. Everybody likes the patties better anyhow. So now we pat hundreds of quarter-pound patties, freeze them and vacuum-seal in six-packs.

Thanks for the info guys.

I took a hard pass on this one. It sold for more than what I wanted to pay, it wasn't in greatest shape and was going to need restoration. It was all there and what interested me as much as anything was the cider/lard press function.

I just stuff off my 22 head grinder any more. I I want to make small links like slim jims I use a cyclone stuffing kit from ebay about 25 bucks and its super fast and only one piece of equipment to clean up

https://fb.watch/iZj_WK-auP/ - I just saw this tonight on my wife's facebook account Steven. Maybe help you out.

lol he left the lard press into stuff the sausage. good luck with that