Excellent job! BTW, I have a #7 Weston manual stuffer similar to your gigantic stuffer. When I’m cranking and the arm gets to about 90° it is extremely hard to go further so I remove the handle and reset to the top. Any suggestions?

Central California coast. Make sausage, jerky, snack sticks, and Canadian bacon. Smoke commercially purchased Salmon too. Use Weber Smokey Mountain with external home-made smoke generator using pellets for smoke. Gave up on charcoal years ago; just too much difficulty maintaining temperature. Use electric hot plate for low temp and drying and propane for higher temps. Experimenting with internal pellet tubes for increased smoke generation.