I made my first attempt at summer sausage. It was a last minute decision, so I used what I had in the freezer instead of driving 35 miles to the grocery store. I used 2 pounds of pork loin and 2 pounds of beef chuck. Fat cut off of both of them. I used a pound of low sodium bacon for the fat. My wife bought the thin sliced stuff by accident. I used Backwoods Jalapeño Summer Sausage seasoning by LEM with the included cure. Mixed it with the cubed up meat and 5oz water then ground it through 3/16" plate. Only one pass through the grinder. Stuffed into fibrous casing. Slow smoked on my traeger until it hit 165. Eventually I'll make some by scratch, but for now this mix is great. Great jalapeño flavor without any heat. Next time I'll add something for heat and maybe a touch of garlic.