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Dakotah Sausage Stuffers

The Dakotah Water-Pack Sausage Stuffer is a first-rate sausage stuffing machine, a fact substantiated by thousands of home-based sausage makers around the country who own one. A minimal 15 PSI of water pressure is all that's needed to effortlessly push the piston through the translucent cylinder and into a wide variety of natural and synthetic sausage casings. Precision molded from food-grade ABS and PVC plastic and rugged enough to stand up to years of frequent use. It's super efficient, light weight, no hand cranking required, no parts to rust, easy to use and easy to clean. This amazing sausage maker is a must-have tool for anyone who enjoys making their own sausages. One-person operation!



Optional Jerky Adapter
The Dakotah Jerky Adapter was designed for the Dakotah Sausage Stuffer and produces two (1 1/8" wide x 3/16" thick) strips of ground jerky, or three (3/8" diameter) jerky and/or snack sticks at once or two (1" diameter) skinless sausage at once. Simply screw the optional jerky adapter head into the sausage stuffer, snap in the jerky insert to make ground jerky strips two at a time or the snack stick insert to make beef sticks or pepperoni sticks three at a time or the skinless sausage insert to make skinless sausages two at a time. The Dakotah Sausage Stuffer is the only home sausage stuffer on the market that offers an optional  ground jerky and snack stick adapter.

Can I Stuff Sausage With A Meat Grinder
The average meat grinder does an excellent job grinding meat because that is what it was designed for, stuffing sausage was more or less an afterthought. A grinder does an okay job filling the sausage casing, but it creates too much friction as the ground meat spins around and around with the auger on its way to the casing. By the time the meat reaches the casing, the consistency of the sausage is severely compromised because the meat is several degrees warmer than it was at the beginning of the stuffing process.

I'm not saying that it's impossible to stuff seasoned sausage meat into a sausage casing with a meat grinder--because it can be done. In fact, I've stuffed several thousand pounds of sausage with a No. 32 Hobart meat grinder and the consistency was fine. But there was a difference. I was working in a 40°F (4.4°C) sausage kitchen while the majority of the home-based sausage makers that I have known in the past were stuffing sausage in their kitchen with temperatures ranging above 50°(10°C). Warm, mushy meat was the norm for these guys and their end product suffered accordingly.