good evening from Missouri! New to the forum but must admit I've read many an article here over the last year or so researching ideas. I've been processing wild game and some domesticated stock for many years and using a didgital master built smoker for the last couple years now smoking different cuts of pork and also wild game summer sausages. Recently upgraded from a tiny LEM #5 grinder that constantly held me back from experimenting more with smoked sausages to a monster of an old enterprise grinder. I'm ready to jump in head first this weekend with 75 pounds of deer and about 50 pounds of pork trimmings and a bunch of natural casings.