Jamieson22 how long can you store natural casings? Do you freeze them or just refrigerate? If I have to buy 100# worth of casing I would have to store it for a long time as I usually only make 25# or so of sausage at a time.

dlcoleman2 I use pork fat and trimmings and go with 30%. Keep it as cold as you can when grinding and stuffing to keep the fat from rending out. Any less fat and the brats always seem dry to me!

Dr_Pain Right on Brother!!!

Looks great! I do a similar meatloaf using venison or elk, and I layer bacon, hatch green chilis, and cheese on it and roll it up “jelly roll” style…

bocephus yep!

samspade I ordered the French fry cutter suction cups from Amazon for $10. They have a bolt mounted on them that is about 1/4" diameter that fit the holes on my stuffer base.

Thanks PapaSop! Got my suction cups today and can’t wait to stuff!

Thanks. How are they attached? Are they mounted on metal posts or something?

PapaSop impressive work! Love the idea of suction cups on your stuffer. It’s that your own mod?