Electrified grinder not stuffing

[txaj65]

Hi all,

I've been making sausage for 10+ years, and have a question regarding the setup I'm currently using.

I have a Chop-Rite #22 coupled to a gear reduction box, driven by a 1725 RPM motor. I don't remember the exact reduction, but seems like it was in the 70 RPM range at the grinder the last time I did the math.

It grinds OK, not blazing fast, but it will go through 70 pounds in about 20 minutes or so. I've used faster belt/pulley driven grinders, but I like the setup we have now because it's a lot safer.

The problem is when it comes to stuffing. I use a 5/8" stuffing tube and a 2 hole stuffing plate (the kidney shaped holes), and it's SLOW! It doesn't matter whether the blade is in or not, it stuffs at a pace that is intolerably slow. It seems that back pressure from the tube is causing meat to blow back from the auger, and I don't know if the grinder is just worn out, the auger has been replaced with a non-OEM auger, or what. I've also tried this grinder with a pulley driven system and much higher RPMs before and had the same result.

I've used borrowed grinders similar to what I have, and they stuffed great. One friend's would stuff as fast as you could handle, and there wasn't a big difference in the RPMs between it and mine.

Any suggestions? I'd like to get this one working, but I'm not going to use it another year as it is. I don't want to buy another grinder to try only to have the same results, so I'm hoping I can salvage this one.

Thanks for any help,

Andy

[Papa Tom]

My guess is the auger is a smaller diameter than the throat of the grinder. Also they make a more open plate than that 2hole (BMW) plate.
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[DATsBBQ]

Before I got a stuffer and was stuffing with the Porkert, I'd use the Porkert with no plate or blade when in stuffing mode. Worked ok. Might try your setup sans plate.

[brentski]

When I ran into this before it was due to the sausage meat being to dry and after reading the instructions we added more water and it stuffed allot better.

[Harry Verdurchi]

When I ran into this before it was due to the sausage meat being to dry and after reading the instructions we added more water and it stuffed allot better.

Good Call brentski I use a cup of ice water to every batch and a little vegie or olive oil will shoot it out like Greased Owl (you Know) down a drain pipe!