Looking to do a 25 lb batch of summer sausage. Bought spices from Ps Seasoning. Had really good luck w/ their snack stix spices so decided to give them a shot. I've got @15 lb of venison trimming I plan to cut w/ 10 lb of pork butt, Curious if you thing thats enough fat? Does anyone use beef vs. pork Next, I use encapsuled citric acid in my snack sticks, anyone use it in your summer sausage???? Grinding? I assume you grind course them finish in a finer grind, What size plate do you finish in??? Last but not least, I've got a 5lb verticle stuffer, using 14" casings. The casings are 2-1/2", I obviously don't have a 2-1/2 " stuffing tube, How do you make this work????