Jonathon I’d disagree with that statement, it is much easier even with two people to have the horizontal stuffer we used clamped down, I guess if you aren’t using a water stuff, then the hoses pulling on it, it might now be as big of an issue.
My horizontal is just a 5lb, it dosen’t need clamped to stuff, but when you tilit it up to load it would be nice.
Jonathon No, I stuff by myself, but I aslo mostly do 32-36mm hog casings, not sticks. I plan to try some snack sticks in 16-19mm sheep casings soon, I’ll update when I do!
I wet cure my bacon, then cold smoke over a mix of hickory and oak, then store it cold for 2-3 days before I slice it. Bacon is my most successful cured meat by far, sausages are still a work in progress!
