Mschmidt If you’re doing fresh sausage or bratwurst then the 26 is the right tool. If you’re doing snack sticks say 19mm or 21mm then the 11 is the right tool. The 26 had a large diameter and spreads the pressure out too much making it hard to crank with small diameter casings and meat with cure in it. The 11 had the dual speed “up” so it goes quick, you’ll learn to make [censored] and drop them in the stuffer to quick reload. The 11 is the most versitile stuffer out there, trust me we’ve busted them all and had to go to a hydraulic because we do 19mm sticks with cure and cheese, the 26 will never survive nor will or cranking shoulder! Good luck and make sure to post pics!