craigrice 11# is the way to go. I have a 5#. It works great. You just fill it more times. But an 11# Is better, because I usally, make no less then 10# of meat at any one time.

North
My believe is to use what was used for a 100 years, which is RUSK, which is bread crumbs. I use 1 cup of Rusk mixed with 1.5 cups of water. Look up rusk used with making sausage. You will get the best binder ever. Very moist. Good luck.

MT Elk Hunter yep my Dad used to also. Its what I use too. Good eats for sure.

Ted (Little Baby Teddy). I live in IL with a cabin in Michigan. I Make all kinds of sausages & meats and love to smoke them up too. Good eats for sure. Old School Ways. My Uncle and cousin where butchers in East Chicago, Ind years back.