Frequently Asked Questions

"Testimonial: I purchased your product recently and it works great. I tried the jerky shooter first it did not go well I tried stuffing through a grinder and that did not go well either. Your stuffer worked great and I would recommend to anyone buying a stuffer. Thanks for making a exceptional  product."  Mike Blum
 

Frequently Asked Questions
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QUESTION: Also when you reload your stuffer with new batch of meat, is there an easy way to get the plunger to the rear of unit.
PS. this stuffer beats Trespade stuffers all to heck. thanks Jeff

ANSWER: Consider the stuffer cylinder empty the
moment the meat flow into the casing stops! To reset the piston for the next load of meat turn off the inline water source. Then open and close the release valve which will release the cylinder pressure.

Remove the front cover; tip the cylinder upright toward
a vertical position The piston should start to retract toward the rear of the cylinder (push the piston to start the action if needed). Hold until the water begins to run out of the drain hose which will cause the piston
to be sucked back to the rear of the stuffer cylinder.

A 4ft. to 5 ft. drop from work space to drain is required. Fill the empty cylinder with sausage meat and repeat the stuffing process. My wife prefers to push the piston back as she refills the cylinder with sausage meat. Whatever works best for you.

 

QUESTION: I recently purchased a Dakotah Sausage Stuffer.  Why aren't hoses included with the stuffer?

ANSWER: Everyone's application is different and consequently so are the hose lengths required by each situation. Seems everyone has an old garden hose laying around that can be cut and adapted to fit individual work spaces. Hose adaptor fittings are simple to use and are available at most hardware stores for a few dollars.
 

QUESTION: I made some snack sticks using 80 % very lean venison and 20 % beef fat. I cooked it at 170 deg. for 2 hours and 190 deg. until it reached 156 deg. there was a lot of fat showing when done. the tallow was so bad that it coated your mouth when eaten. what did i do wrong? Carl

ANSWER: When I make snack sticks I generally go with 90% lean to 10% beef fat. And I never use any of the natural venison tallow (it will stick to the roof of your mouth). Try this next time and I think you'll do better. Also hold your cooking temperature to 170 degrees until the internal temperature of your snack stick reaches 152 degrees.
 

QUESTION: Do you make your unit air operated. I would think that would be much more efficient and less messy working in a garage where you have no sink or water?

ANSWER:  Unfortunately we don't make a unit that is air operated. The Dakotah Sausage Stuffer is a water pack stuffer and the warranty only applies when water pressure is used as the power source. Customers who experiment with air pressure are likely to damage the stuffer which invalidates the warranty.
 

QUESTION: Is there a tool to help remove the sausage head cover?

ANSWER: No there isn't. But try this the next time you make sausage. Make sure your drain valve is open and the incoming water turned off. Immediately tip the stuffer cylinder upright to the vertical position with the shutoff valves pointing downward. Lift the cylinder 3 1/2 ft. to 4 ft. above the drain and hold until the water begins to run out of the drain hose creating a suction that pulls the piston to the rear of the stuffer cylinder.  You should be able to easily loosen the headcover unless you are tightening it too much to begin with.
 

More frequently asked questions to come.