It turned out great!!! I made some South African boerewors (Farmer's Sausage). Consist of pork & beef with a variety of spices (mostly coriander). I love this stuff! I must say, making 10lbs took fricken forever this weekend. There is a steep learning curve. But by the 4th roll I was a pro loading the casings (they are actually pretty hardly, I thought they were fragile in the beginning). The biggest gripe I had was sending the ground meat through the grinder a second time. I used pork butt, ground once using the course blade on my LEM #8, and used already ground Costco 80/20 beef ($3.50 / lbs, good deal). Mixed in my spices, then sent it through the grinder a second time (to mix the spice). For this, I used the fine blade on 5lbs and the coarse blade again on the other 5lbs. This was tedious. It felt like mush. There was a huge vacuum where it was very difficult for me to pull out the stomper (I had to turn off the machine a couple of times). It took forever to do. Any tips for this part? Do you think using the already ground Costco beef was a bad idea (had they already ground it twice perhaps?). Or is this just how it is? TY guys! Great weekend.