Rogers, what you are talking about is making smoked and sausage products. Not just a typical cut and wrap as I think the original poster is talking about. I've never used a processor for cut and wrap since processing a deer was among the first things the old man taught us right from the start. But I have done as you and taken boned out meat to a couple of folks that do some amazing work with sweet sticks and summer sausage. One of them was in PA, a place called Groffs in Elizabethtown. They make some really good Lebanon Bologna too. The old man really got along well with old man Groff. But this situation is completely different than the poster described. Even with a refrigerated hang time, that is way too long even if they are slammed.