I have found it is always better to stuff before it sets up. According to Rytek Kutas (Book available through Smokers and More )
I have noticed the difference except much easier to stuff. Easier on me and machine.
Sure does look good though.
With the water stuffer which produces something like big time pressure behind the piston it dont matter if the meat sets up or not. Way faster than a hand crank stuffer.
Rytek's book is great for the beginner sausage maker, I gave mine away years ago.
I agree about the water pressure with the KC. That beast will move concrete thru the tube.
I also found the Rytek book informative, but my current go-to resource is this one: 'Home Production of Quality Meats & Sausages' by Stanley Marianski. Plenty of excellent technical info & still reader-friendly for us novices.