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Used one for years for small meal sized batches as in prepping for dinner. No large bulk quantities till I got a larger grinder. The KA is a fine addition for many people.
Zippy, evening... I used one for a few years... Then I gave up making stuffed sausage because grinders don't stuff well... A major PITA.... Then I joined this forum.. learned about 5# vertical stuffers... bought one.. Hooked like a tarpon on a fly rod.... then I shelved the KA grinder for a #12 Kitchener grinder... WOW... with the #12 and the vertical stuffer (Grizzly by the way) off to the races...
Sooooo, all that BS is to let you know what may be in store down the road... I'm happy with my set up... does what I need, very well...
Be sure to get your sausage casings at a reputable location.... Syracure casings.... Butcher / Packer.... Walton's..... Sausage maker..... Avoid "home pack" casing packages... they are "odds and ends"... and culled ends of hanks....
boykjo has an awsome tutorial on casings.... He makes some awesome stuff... There are some qualified experts on this forum that share their knowledge.... https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/
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