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Welcome to the forum! I recommend moving your thread to the sausage forum below and using the FIND feature to see where others have been. I love my FEC 100 and know it is up to the task. I routinely do jerky @160 -180. With sausage, you don't want to go any higher. I'm sure someone with a 66 will come along. Call Cookshack, they are a wealth of useful information. Don't forget, they offer a 30 day refund/exchange so whatever you get, it'll work out.
Joe M

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