Well I just finished my first test run of my bakery oven converted to a cold/hot smoker. Christened it with 27 pounds of various kielbasa stuffed in my home built water powered sausage stuffer. All in all turned out great but my smoker needs some vent and seal modifications but the sausage was some of the best I have eaten. Will have all the bugs out by deer season
The stuffer is about four feet of sched 40 PVC pipe the tube end has a four to three then two to one and a half coupling with a 1&1/4 male thread I then brought that Down to 3/4 inch pipe to hold the casing. The filling end of the tube has a threaded clean out with rubber o ring. I drilled a hole in the clean out and heated a 3\4 inch brass pipe with the torch and force threaded it into the back. A hose spliter is then put on the brass pipe connect one hose to the kitchen tap or laundry tap the pressure from the water will drive the plunger close that valve and open the other to drain. Now for the plunger I used a plumbers bung. I bought two cause the one ring is fatter the. Re other but you could grind the one ring down till it fits. Put meat in place bung in tighten till it is stiff but will still move turn on water. The bung will push down and meat comes out. I was a butcher for years and this made a nice sausage no air. I will post a few more photos in the next post. Oh and it holds about ten pounds per run and leaves less then half
Last edited by exgunner; July 8th, 2015 at 06:29 PM.
Home built smoker and sausage stuffer put to test
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