After reading many pages on beef sticks and how to use the verticle stuffer, I think I have another winner. I did a preliminary coarse grind using my new grinder, and seasoned and cure added to the meat overnight. This mornings fry-test revealed more seasoning was required. The spices were added and meat reground thru the fine plate. The non-stuffing squeeze was applied. It helps to have your grand-daughter around to help. Into the smoker to dry @ 110* with top damper wide open and the chip tube removed. There was meat left over. Sealed the stuffing chamber and put in the cooler for tomorrows beef stick makings. I'll be back!!!