zbigjeff great it will be another one that is a great taste BUT sky rocket cost… like Blantons , etc…

Chef I am Just South of you in Wallis… A couple of us gather up and make sausage / summer sausage, mainly hunting buddies / family. waiting on my grinder so I can start doing it all myself.

thats awesome… where did you find it ? Mine states it should be here tomorrow via fedex but we will see. @ 77# wondering if they should have put in a lifting eye on top lol

might find a local machine shop to make you an adaptor

i actually called Excaliber today on this subject… well for Jerky to Stuffed sausage, his take on it was since jerky starts out at 25# mix for meat… then you dry out 50% the seasoning is twice as noticable… I am going to try the Sweet Chipotle Jerky in 5# ground sausage and stuff it… ( will reduce via the conversion chart) gotta try it …

Jonathon he said use it at the normal ratio 1 bag to 25# meat… his statement was that at the 1 bag to 25# meat when you dehydrate to ~ 50% down to 12.5# meat the flavor intensifies… so maybe for sausage I would need to double up… I’ll see this weekend… grinding and stuffing 400# or so

have you tried cabelas? look up model number via google and see if you can find parts?