Got mine! Thanks Dennis. I watched a lot of Hakka stuffer videos but yours is the only one from a believable regular guy using it without commercial "bias". I ground my cold beef with a medium plate, no added water, just spices. Used 21 mm casings on the smallest tube and the stuffer worked amazing. Much faster than I was really ready for. It does rock on the counter a little when cranking, but that can be remedied with a C-clamp with something to protect the stainless steel. Thanks again.
Best HAKKA stuffer video on RUclips hands down. I bought my HAKKA based on your review since it covered all of the bases with no BS. i'm pretty impressed with the build quality of the 7lb stuffer. You also answered one question I had about stuffer tube size for snack sticks that is hard to find. I've seen many say you can't use a 16mm on a 19 or 21mm casing. Thanks.
You are definitely an amateur, and that's a good thing. I'm also an amateur looking to do my own sausages. Tutorials from professionals are great, but they never talk about or demonstrate what the amateur needs to know. Thanks! (stuffer currently unavailable on Amazon 😪 )
Do yourself a favor, loosen the four bolts that hold the press to the base and make the two lower pin as close together as you can before tightening the four bolts back up. What this will do is make the sides of the can close to the inner wall and help keep the downward leverage from bending the pins. I loaned mine out and the lower pins came back bent down. The reason was because the saddles on the can were located on the tips of the pins and had lots of leverage to bend them. I found there is lots of room in the holes of the stands to tighten up the gap and fix this problem.
I don't understand what you saying about pin and what's needed to adjust and where. I have a 15lb Hakka haven't used it yet. I wanting to make snack sticks first. But smallest tube I have is 16mm. Can get a 10mm but everyone says it to hard with a 100mm tube with a manual stuffer. Thanks for any help Can you do a video on what adjustments you where talking about. Thanks
Thanks for sharing. I am looking into making my own sausage also and like these kinds of reviews. Like someone else already mentioned it but beginner watching beginner because watching some pro selling me a product doesnt do it for me
I am with everyone else, Denis. This video was extremely valuable. QUESTION: At 7:30 you say all your recipe used was "ground beef" going through the small tube into 18 m collagen casings. Was that store bought bulk hamburg that did not get any additional grinding or mixing? What lean/fat ration? 80/20? I make Pupperoni for my Newfoundland dogs. Been trying to stuff with a Chef's Choice grinder. I have followed human snack stick recipes that call for double grinding from whole beef cuts kept really cold and mixing the meat with a mixer. When I do that and try to use the grinder as stuffer I can stuff about 24 inches of casing before it is all a plugged-up MESS full of pink slime. The product backs up like a sewer at the entrance to the tube; all around the auger and eventually backflows up the feed tube to the point I give up and quit. . If you say the Hakka can stuff 18 mm collagen casings with single grind beef that hasnt been messed with otyher than seasonings, I'll buy one tomorrow. Will watch your channel for a reply. THANKS!!
I’ve done 80/20 store bought ground beef multiple times with collagen casings. The one advantage with this stuffer is speed control. Sometimes I have to reverse the cylinder to release some of the air pressure. Most of the time the air relief valve that is built in on top of the cylinder does the trick.
Do yourself a favor and get a stuffer to stuff with. Leave the grinder for grinding. Grinders are ok when you're using the big stuffing tubes for bigger casings but horrible for snack stick size casings.
You said you used a 18mm collegen casing for your snack sticks on the 16mm tube. How did tge 18mm fit on tube and was it tight and did you have to pull out casing to get on 16mm tube or dis it just slide on. And also you where talking about some bolts to loosen for some pins. I don't really understand what you saying Can you do a video on it to show me where and how. I have a 15lb. Hakka. I don't want to mess anything up before I use it. I haven't used mine yet. Thank you for any help
I also have an air fryer that is square and it has a dehydrate feather. I guess I could of tried roping it in the shape of the plastic racks. I’ll have to try that next time.
Take it apart and show us the gears! It’s pretty obvious its metal all about. I’ve heard the gears have gone out on people that use the Hakka heavily, but that is anecdotal.
What was the handle made of stainless or cast aluminum? Im looking for one this size, too many brands out there. LEM is well known but their stuffers are slower I think. 2 speed gear option seems handier, but will it hold up is the question.
Got tired of buying beef sticks with inferior ingredients. Will be becoming the sausage master chef for my family. Thank you for sharing!
Got mine! Thanks Dennis. I watched a lot of Hakka stuffer videos but yours is the only one from a believable regular guy using it without commercial "bias". I ground my cold beef with a medium plate, no added water, just spices. Used 21 mm casings on the smallest tube and the stuffer worked amazing. Much faster than I was really ready for. It does rock on the counter a little when cranking, but that can be remedied with a C-clamp with something to protect the stainless steel. Thanks again.
Best HAKKA stuffer video on RUclips hands down. I bought my HAKKA based on your review since it covered all of the bases with no BS. i'm pretty impressed with the build quality of the 7lb stuffer. You also answered one question I had about stuffer tube size for snack sticks that is hard to find. I've seen many say you can't use a 16mm on a 19 or 21mm casing. Thanks.
Thank you, I appreciate it.
Thanks for sharing. I have their meat mixer and love it- was looking to get a 7 lb stuffer.
You are definitely an amateur, and that's a good thing. I'm also an amateur looking to do my own sausages. Tutorials from professionals are great, but they never talk about or demonstrate what the amateur needs to know. Thanks! (stuffer currently unavailable on Amazon 😪 )
Do yourself a favor, loosen the four bolts that hold the press to the base and make the two lower pin as close together as you can before tightening the four bolts back up. What this will do is make the sides of the can close to the inner wall and help keep the downward leverage from bending the pins. I loaned mine out and the lower pins came back bent down. The reason was because the saddles on the can were located on the tips of the pins and had lots of leverage to bend them. I found there is lots of room in the holes of the stands to tighten up the gap and fix this problem.
I don't understand what you saying about pin and what's needed to adjust and where.
I have a 15lb Hakka haven't used it yet.
I wanting to make snack sticks first.
But smallest tube I have is 16mm.
Can get a 10mm but everyone says it to hard with a 100mm tube with a manual stuffer.
Thanks for any help
Can you do a video on what adjustments you where talking about.
Thanks
I agree, average guys giving their take on a product is the best. thanks Dennis
Nice video. Now that you've got a couple years on it, how are the gears and piston o-ring holding up? Any problems develop since you made this video?
Great question. Can someone pleas answer !!!!
Thanks for sharing. I am looking into making my own sausage also and like these kinds of reviews. Like someone else already mentioned it but beginner watching beginner because watching some pro selling me a product doesnt do it for me
Thank you
Thanks for sharing, Great video! I just ordered me one.
Thank you
Nice video,,,,mine comes in July 6,,,,👏😁
Thanks for sharing this video..
Thank you
Thank you for this very informative video!
attach existent base to a big plate of stainless steel for added weight and anti tilt. like the unit
Looks really good!
Instead of using a knife, I always use a spare set of kitchen shears and just cut them that way
I am with everyone else, Denis. This video was extremely valuable. QUESTION: At 7:30 you say all your recipe used was "ground beef" going through the small tube into 18 m collagen casings. Was that store bought bulk hamburg that did not get any additional grinding or mixing? What lean/fat ration? 80/20? I make Pupperoni for my Newfoundland dogs. Been trying to stuff with a Chef's Choice grinder. I have followed human snack stick recipes that call for double grinding from whole beef cuts kept really cold and mixing the meat with a mixer. When I do that and try to use the grinder as stuffer I can stuff about 24 inches of casing before it is all a plugged-up MESS full of pink slime. The product backs up like a sewer at the entrance to the tube; all around the auger and eventually backflows up the feed tube to the point I give up and quit. . If you say the Hakka can stuff 18 mm collagen casings with single grind beef that hasnt been messed with otyher than seasonings, I'll buy one tomorrow. Will watch your channel for a reply. THANKS!!
I’ve done 80/20 store bought ground beef multiple times with collagen casings. The one advantage with this stuffer is speed control. Sometimes I have to reverse the cylinder to release some of the air pressure. Most of the time the air relief valve that is built in on top of the cylinder does the trick.
I use a soy sauce and hot sauce in my recipe, not sure if this helps or not with the lubrication aspect.
@@dennisliverani4293 Thanks Dennis for the speedy rep;ly. I am ordering one today. Steve
Do yourself a favor and get a stuffer to stuff with. Leave the grinder for grinding. Grinders are ok when you're using the big stuffing tubes for bigger casings but horrible for snack stick size casings.
Just unboxed mine today!
Is it a stainless steel plunger or aluminum?
You said you used a 18mm collegen casing for your snack sticks on the 16mm tube.
How did tge 18mm fit on tube and was it tight and did you have to pull out casing to get on 16mm tube or dis it just slide on.
And also you where talking about some bolts to loosen for some pins.
I don't really understand what you saying
Can you do a video on it to show me where and how.
I have a 15lb. Hakka.
I don't want to mess anything up before I use it.
I haven't used mine yet.
Thank you for any help
Why did you cut the raw sticks? I’ve always smoked the rope and draped it over a rod to smoke then cut final product
I dehydrated the sticks in a round presto dehydrator. It has plastic racks. I don’t have a smoker yet.
I also have an air fryer that is square and it has a dehydrate feather. I guess I could of tried roping it in the shape of the plastic racks. I’ll have to try that next time.
how many sausages can you get out of 7 pounds>? great video
Depending on how you cut them with about 5lbs, about 60.
Hi thanks for your video,. Do you know the inches wide on the tube at 14:49 min.?? Im try to adapting the 2" wide star design for churros🤔
What brand casings did you use and you said 18 mm?
Where did you get the 16 mm tube
Everything you see in the video was included. The casings I bought from Con Yeager, a local spice company.
Take it apart and show us the gears! It’s pretty obvious its metal all about. I’ve heard the gears have gone out on people that use the Hakka heavily, but that is anecdotal.
What was the handle made of stainless or cast aluminum? Im looking for one this size, too many brands out there. LEM is well known but their stuffers are slower I think. 2 speed gear option seems handier, but will it hold up is the question.
TheOutdoorsman- deff a cheaper material, I’m guessing cast aluminum.
Recipe?
It would go a lot quicker if the guy walking around the kitchen not doing anything would give you a hand coiling up the sausage as you made it. LOL
Great review.
Hơ to wash?
Yeah how to wash?