I have been taking my grind meat and doing trials of different types of sausage. I ground the Elk with pork shoulder for fat. Total of ten pounds of meat. I took five pounds and used Shooter Ricks Kielbasa recipe. This is the first time mind you I have used Natural casings, so my links are not exactly even LOL The other five are an italian style recipe that I modified. I did a fry test, and the Kielbasa I think has too much carraway seed in it, but we will see what it's like after the cure and smoke. The Grind The Kielbasa stuffed and off to the fridge to cure last night Both batches of sausage in the MES this morning with some Alder. Decided to keep the the smoke mild since the sausage was already pretty spicy. Going to smoke until 150 internal, then freezer pack.