Ok that sounds like a plan. I have a #32 grinder so I can have the meat near frozen and grind it so it doesn’t smear

TexLaw I have the camp chef sgx and love it also. As much as people talk shit. I find mine to be pretty consistent with temps.

I have a bunch of 88 12 chop meat about 10-12 lbs and I have a bunch of pork bellies and pork butts. Can I add either ground pork belly or pork butt to get the fat content to get 20lbs of meat for stuffing or will I need to add more pork fat?