I have done quite a bit of sausage with my #12 Kitchener Grinder Stuffer and have two questions. #1: Does anyone else find that stuffing snack sticks with the Grinder/ Stuffer, almost emulsifies the meat and you don't get the fat/meat chunk consistancy that you see in commercial sticks? I am wondering if a dedicated stuffer would help this, since the meat isn't being "ground" by an auger one last time before being stuffed. #2: When using 19mm collagen casings, I cannot fit them on any stuffing tube without getting them a little wet, and I know you are not supposed to do that. It is very hard to keep the collagen casings tight to the end of the tube and hold it there while feeding the meat...very hard!!!! Am I missing something?