You can read up to three stories for free.

To view more stories

SUBSCRIBE NOW

(If you're already a subscriber, click here to Login - or click here to Register if you're a first-time user.)
1989 - Volume #13, Issue #1, Page #30
Sample Stories From This Issue | List of All Stories In This Issue | Print this story ]

    «Previous    Next»
Water powered sausage stuffer

"I used to be in the meat-packing business and we'd hear from people all the time who wanted an easy-to-use sausage stuffer. I started to work on this unit over 8 years ago and finally perfected and patented the idea this past year," says Chuck Wills, inventor-manufacturer of a new water-powered sausage stuffer that uses normal water pressure to compact sausage meat for stuffing into casings.
The 20-in. long cylinder handles 8 to 10 lbs. of meat at a time. It has an inlet hose that simply connects to a garden hose, and a drain hose. When you open the valve on the unit, water compresses the piston at center, compacting the meat. Once packed, you simply release the valve.
Operates on 20 to 100 psi. Sells for $99 and includes spices for 25 lbs. of pork and summer sausage as well as sausage casings and how-to directions. Wills plans to intro-duce a "slim jim" size stuffer for making snack meats soon.
For more information, contact FARM SHOW Followup, Chuck Wills, Born's Spices & Casings, P.O. Box 7447, Bismarck, N. Dak. 58502 (ph 701255-3988).
Click here to download page story appeared in.


Order the Issue Containing This Story
1989 - Volume #13, Issue #1