Thanks for the video. Im looking to puck one of these up for Christmas. How did it do for snack sticks? One of my recipes calls for maybe a half cup if water per 10lb, but the rest call for no added water. I hate overly wet/soggy sausages so I am very leery about diluting my meat with water. Im am a bit worried that I'll need to use my manual stuffer for snack sticks. Thoughts?
It is impressive with small diameter casings, I destroyed an LEM manual stuffer over time making snack sticks. I do use a fair amount of liquid in my batter to help the stuffing process, it may add a little time the the smoke and cook schedule but for me that is part of what I enjoy.
