Jonathon I assume you’re referring to my water stuffer. It’s 6” PVC well casing, holds 30lbs, the piston is the critical piece.
My second batch of summer sausage turned out well, color is right. Used pepper cheese and partially dehydrated jalapeños. The pepper cheese is very mild in flavor and heat. I think I need to quadruple the jalapeños. Did 25lbs (17.5 venison, 7.5 brisket fat). Added 20.3oz fresh jalapeños dehydrated to 2.3oz.
Still puzzled about the color on the first batch. Maybe I’m getting old and forgot the cure but I’m having trouble believing that.