Oldguy dff here in Idaho, Thanks for the addition.
I have 47 years meat cutting under my belt but not too much experience with stuffers yet.
I have 2 Masterbuilt smokers, one gas and one electric and have been smoking roasts, fish, briskets and ribs.
we recently bought 1/2 hog, cured the hams, bacon and made some red neck bacon too. Really starting to enjoy this blog spot.