Here is the new work horse from Midwestern Research, Walton's Old West 6lb Stainless Steel Stuffer!
Comes with 4 stainless steel tubes and the canister tilts and comes apart very easy for cleaning. Also has two speeds. This is an awesome feature when needing to raise the plunger to fill.
This is a 60/40 mix venison and pork butt mixed with sharp cheddar cheese. It's not the high temp cheese. I know there are a TON of mixed reviews however, this is my first batch and I need to find out for myself what works best.
1 1/2 x 12 mahogany fibrous casings. I put them in the refrigerator last night to begin the cure process. Most suggested 24 to 48 hours. My plan is to smoke them on Sunday on my Brinkmann Open pit side box smoker. I did a round of snack sticks and was able to keep a low temperature and slowly increase as suggested. They came out great so my hope is these will as well. I'll post a new thread after they are done smoking this weekend.