Aloha All It’s been a while since I've been on the forum. First I had some issues with my laptop, then I got diagnosed with a frozen shoulder but now all is good...got a working laptop and physical therapy took care of the shoulder. Today I decided to make about 6 lbs. of fresh Filipino Longanisa. It gave me a chance to try out my LEM 5 lb. stuffer. I like this smaller stuffer for when I will be making small batches of sausages or when I am trying to refine a sausage formula. The sausage I made today is based on Ruhlman's basic garlic sausage formulation. The only thing I changed was to substitute good Filipino cane vinegar for the wine in his formulation. The garlic ratio in the sausage is just as I remember Longanisa to be. I ground about 4 lbs. of pork butt with the medium grinder plate, and the remaining 2 lbs. of pork butt with the coarse grinder plate. I stuffed them into 32-35mm hog casings. I'm gonna have some with rice and eggs for breakfast tomorrow....with a little shoyu on the rice.