@chicovt I only used a binder the very first time l made snack sticks , l will typically stuff 19mm , 23mm , 32mm , and 1 1/2" all in one batch using only a 12mm tube . I experiment with something different almost every time l stuff n smoke . I DO ALWAYS grind mix/season and stuff as my prep procedure then allow the stuffed products to rest in stuffed form for about 12 hours refrigerated , good luck Chico !!

@blackbetty61 your problem can be several things, bad gasket on stuffer, sausage mix too dry, we had problems with this one time, added a little more water to the mix and it worked wonderful, and stuffing very small snack sticks causes extra pressure on the stuffer. Dave