So I bought a cheapo grinder/stuffer from Bass Pro. Some of you fine folks helped me understand the Auger Stabilizer, and I appreciate that. Last night I did a quick run to test it out. I used Ground Turkey (already had it in the fridge..), Sun-dried tomatoes, feta, coriander, fennel seed, chipotle pepper, salt and black pepper. I didn't add any cure for two reasons. 1. I dont understand it yet. 2. I was tossing these straight onto the grill so not really worried about botulism. Had planned on grinding in some bacon, but the wifey didn't bring it home when she made her wine run! Well, the links looked better than I expected for the first run. A very cool process I might add. After: I let them get away from me on the grill. I got caught up in cleaning and drying my grinder so they overcooked a bit. Not to mention, I probed each one (im just paranoid about poultry that way). All that being said, they were dry as Methuselah's farts. I know I needed to add some fat, and they could have done without the overcooking and over-probing. The flavor was pretty good though, and my wife was impressed. Overall, I have a good idea of how to fix my amateur mistakes, and I'll be scouring these forums for all the tips and tricks for this weekend's real test. Thanks to all your folks for the great advice and tips!