Looking at making snack sticks out of ground venison and have not added sure gel and water before. Any recommendation on a ratio of water and sure gel for 5lbs of ground venison?

Looking to update my grinder and stuffer. Does a grinder with a stuffer attachment work as well for stuffing as a stuffer itself. Thanks for the help.

I started with a KitchenAid grinder and a caulk gun stuffer and the stuffer is the pain point. I thought if I do more grinding I would up the grinder and also use it for stuffing. I was thinking it might get too much air in the grinder with stuffing. Thanks for all the insight!

Looking into making snack sticks or jerky from turkey breasts. What method would you recommend? Grind and stuff or whole muscle? I saw the email on wild turkey snack sticks and pork fat was added. Can beef fat be used?