So I finally got everything I need to make my 25Lb of Sweet Italian Sausage. The seasoning and natural hog casing came from Lem's and I got the pork butt from the local butcher. I was using a megaforce 3000 to grind and stuff the meat. The grinding went off without a hitch but the stuffing was a disaster. After grinding the meat I took the cutting blade out and put on the stuffing wheel and horn. What I failed to think of was there was still a small amount of unground meat still in the auger. After 3 1/2 hours of stuffing (which was extremely hard) I disassembled the machine to find that over 3/4 of the wagon wheel bit was impacted with unground meat. WOW... Live and learn. Overall and awsome fun experience and the end product was delicious. I would recommend the seasoning.