I've got a hygrometer taking readings the basement now, and have already placed a bid on a used industrial meat slicer. Gonna be doing fermented sausage ASAP, that's for sure.
How do you guys stuff your sausage? Meaning, how do you get the right amount in there (I tend to overstuff, for example) and how to you get a good rhythm going . I find that I have problems in stuffing and keeping the casings going at the same time.
I just bought a 5 L vertical stuffer WITH A RELEASE VALVE. I think it's super important, they look like the release valves on corny kegs, use it to make sure you're not pushing air into the casings. Cost me ~200 eur, I have no idea how much sausage fits in 5 liters, I'm guessing around 5 kg/10 pounds?