Well the grinder should be in this week and I have a paying BBQ gig over the 4th for 40 plus. This weekends goal is to just get familiar with the grinder, how it works, and accessories. Grind some good burger and that is it. Next will be to make breakfast sausage without caseing. A good sage recipe. I won't use kits because for me with my sauces and rubs there is great satisfaction in the recipe development. A few failures is to be expected and I will hold my production down to 5lbs. 5lbs isnt efficient I know but am willing to sacrifice efficiency till its what I want. Note: Does anyone add ice to their meat when grinding to hold temps low.?? Second to develop will be a cured smoked sausage in natural casings. Probably andouille as we use alot of it. Fairly spicey I might add. Richtee (you all know him) has provided me with a catalog of basic sausage recipes to begin the process and I will modify these to my likeing. Other Sausage in the plan later will consist of Italian, straight beef, snack sticks in callogen casings, Polish hot, and a few more. I have found Prague #1 and casings at Kenco. Seems reasonably priced to others I have seen. I will also check my local meat dept. for casings if they will sell them. 25-38mm I think.