Hot Copa Stuffing to Dry

Ok, ran into trouble here. Charcuterie says to stuff in beef middles which through sausagemaker.com are 2 to 2.5 inches. The book says cut the cubes of pork butt into 3 inch squares. I hoped that meant that the beef middles would stretch. No go. Luckily I think, I had bought 160 85mm Collagen tubes as a back up. Hope they work I thought I was buying 2, not realizing there were 80 in a pack.

Other than that I substituted mild new mexican chili powder for the hot paprika because I had 5 lbs. of it here. Should be ready in a month, December 7 or so.