I always make my sausage in 20 lbs. batches. I grind 10 lbs. of venison and 10 lbs. of pork butt. Seems to work well for me.

Been using Green Mountain Davey Crockett model for 8 years now. No problems. Temp. goes down to 150 which is lower than most I have seen.

Meatsweats I noticed you mentioned using encapsulated citric acid. Do you use the cure packet that comes in the seasoning pack in addition to the eca? Also, when using eca I have seen that it is 3 teaspoons to 5 lbs. of meat. Is this amount accurate?

I have had Green Mountain Grill for 8 years. Love it. No problems and it has been used alot. Holds selected temperature perfectly.