"In my book", embutición would be the sausage filling or stuffing, while embuchado, despite the first DRAE definition, is more the casing of a whole piece of meat for its conservation as in lomo embuchado. At least if we have to distinguish between the two.

So you would also have "embutidora" - sausage filler/stuffer//filling machine
"embuchadora" = casing machine

At the end of this paragraph, there's a ref to casing whole pieces of meat (as opposed to shaping them, which your text then goes on to mention):

"Large cured meat cuts (e.g. boned pork legs) can be kept in the desired shape by tightly binding them with layers of string. In recent years this labour-intensive method has been increasingly replaced by using expandable nets. These more traditional products are often hot-smoked prior to cooking in steam. Alternatively, the meat cuts can also be tightly pressed into ham moulds, round or square (Fig. 414), or stuffed into heat resistant plastic bags or casings and cooked (Fig. 227). " http://www.fao.org/docrep/010/ai407e/AI407E14.htm (this is a long - and to me quite interesting ;-) - text from fao - use Control f with Fig. 227 to find your way there quickly!)



Here's the DRAE ref - I know you'll have looked at it, but since I refer to it above...
1. m. Tripa rellena con carne de puerco picada, y que, según su tamaño y el aderezo que lleva, recibe varios nombres que la particularizan; p. ej., longaniza, salchicha, etc.

2. m. Tripa con otra clase de relleno, y especialmente de lomo de cerdo.