I received my grizzly 5 pound stuffer in the mail yesterday so I figured I would try it out. World of difference compared to using my grinder. I made some Italian sausage with a variation of Alelovers recipe (thanks). 6 pounds ground pork butt 3 T salt 2 T black pepper 2 T cracked fennel 1 T garlic powder 1 T onion powder 2 t parsley flakes 1 t paprika 1/2 t basil flakes 1/2 t oregano 1/4 t thyme I ran the butt thru the course plate on grinder then mixed in the seasonings. Ran them thru the grinder again with the fine plate. I split the batch in half and added 1 t of cayenne pepper and 1 t of red pepper flakes to one of them. I stuffed them into hog casings I had. Very happy with how they turned out, the only thing I would do different next time is cut the salt back by probably a tablespoon and the garlic and onion powder by a teaspoon. Other than that it was a successful attempt with the new stuffer. Sorry no pictures of the inside right now.