I need some opinion's on this. It isnt mine, we had it made. We have been havin it made at this place for years but I want to get into stuffing. We took them about 30 lb venison, 10 lb beef and 10 lb pork. This is what I have to go by when I start my project. The casing is none ediable, I know that. Any idea on what size casing? I have a old hobart grinder and a enterprise stuffer. I have a stuffer from Northern on the way. ( wife says I cant have it till Christmas ) Ideas on the process or spices?