Sausage Stuffer (#25, #35) The Sausage Stuffer is used for making Sausage in many sizes. It is also used for Fruit and Lard pressing, and making Apple Cider. Made from cast iron, it is easy to disassemble and clean. The #25 Stuffer has a capacity of approximately 4 quarts of 8lbs. of meat #35 Stuffer has a capacity of approximately 8 quarts of 16lbs. of meat. More Info. Gear shaft for 20 lb. manual ProProcessor sausage stuffer. Measures: " long. Stainless steel stuffing tube set comes with four sizes 1 1/2", 1 1/4", 3/4" and 1/2". These tubes are made to fit the ProProcessor manual sausage stuffers. Base measures " or mm. Canister for 30 Lb. Product description. Quality American Made construction and heavy cast iron material make this Chop Rite Two Sausage Stuffer #35 the real deal. This sausage stuffer will last your lifetime and many generations to come. This is an 8 quart stuffer which is equal to about 16 lbs of meat. This Sausage Stuffer comes with all of the regular parts, the tub, the arch, the large plunger plate, 3/4" plastic spout, ASIN: B01MG1BLP7.
A product demonstration and review of the Chop Rite Two #35 Sausage Stuffer and #10 Meat Grinder by Josh Dusick of www.doorway.ru Chop-Rite Two, Inc Old Skippack Road Harleysville, PA Toll-Free: Local: Fax: Price: US$ Quantity: Manual Meat Grinder Stainless Steel # (Item # ) This LEM Product #10 Stainless Steel Hand Grinder is a great product for all sausage makers! It features a clamp on design for ease of use and portability - will clamp onto any flat surface or table. It is made with professional quality and has an all.
products Get high-end commercial sausage stuffer linker with hydraulic and vacuum Stainless Steel Electric Manual Sausage Stuffer 15L For Wholesale. 61 results 5 LB SAUSAGE STUFFER OWNER'S MANUAL - THE SPORTSMAN'S GUIDE First, we have the old favorite Chop-Rite Cast Iron Sausage Stuffer which is. Sign in. to continue to Docs. Email or phone. Forgot email? Type the text you hear or see. Not your computer? Use Guest mode to sign in privately.
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