Used a champion juicer for the first time tonight. Emulsified amazingly well. Will go in the smoker tomorrow since i dont have cure accelerator. Had trouble with the C*****s 2spd vert stuffer. It didnt like to eat the fine emulsified venison 80/20fat mix. Wouldnt push it thru the 1/4" snack stick tube and the next size up is a 3/4 so the cellulose casing wont fit. Ended up using the jerkey cannon. At least this was only a 2.5lb test batch. Time to buy a new 5/8" tube!
Has to b a macerating type juicer. The centrifugal type like a Jack LeLane or whatever his name is, wont work. My biggest problem was the tiny stuffing tube not letting the stuffer do its job. My new tube will b here thurs from Waltons.
I have never brined ir injected. All my pork comes from sams club and is IBP a division of Tyson and has a good fat cap. Rub with 50/50 cookshack rib rub / spicey chicken rub and in the cookshack it goes until itemp is 195deg. Then shred and sweet baby rays original. Will make your tongue slap your brains out!