I have a Cabelas upright 20# stuffer, it is great, except for leaving 3#s of meat when you get to the end of a batch. So I bought one of these cast, 5# (what I call old fashioned) stuffers on ebay. I thought this would solve all my problems for the remaining meat in my stuffer. Well, the meat just mushes through the top every time. I have tried adding water to the meat to the point it is way to wet. It looks like there is to much space in between the plunger and the walls of the stuffer. I am looking for any suggestions. Thank You Guys/Gals